Sticky bourbon BBQ wings with blue cheese dip
- Preparation and cooking time
- makes 40
The cool blue cheese & soured cream dip takes the edge off the heat in the sauce. Dip in the chicken wings or the celery and radishes – or do both!
For the barbecue sauce
For the blue cheese dressing
- 100g gorgonzola
- 150ml soured cream
- 50g mayonnaise
- good squeeze lemon juice
- STEP 1
Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.
- STEP 2
Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.
- STEP 3
Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.
- STEP 4
Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they’re fully cooked, toss them in the rest of the sauce so that they become sticky.
- STEP 5
In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.