- Serves: 4-6
- Cook Time: 50 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 tsp sunflower oil
- 900 g chicken wings
- 2 tbsp Creole seasoning
For the basting sauce
- 6 tbsp ketchup
- 2 tbsp clear honey
- 1 tbsp cider vinegar
- 1 tbsp Worcestershire sauce
For the blue cheese dip
- 75 g stilton cheese, roughly crumbled
- 100 g half fat creme fraiche or soured cream
- 3 tbsp mayonnaise
- sticks of celery, to serve
Tips and Suggestions
If you cant get hold of Creole seasoning, use 3 tsp ground paprika, 2 tsp ground black pepper, 1/2 heaped tsp cayenne pepper, and 1/2 tsp each of dried thyme and oregano.
1. Preheat the oven to 200C/180C fan/gas 6. Brush a large baking tray with oil.
2. Put the chicken wings on a board and, using a sturdy set of scissors or poultry shears, cut off the wing tips. Next, cut through the main joint between each part of the wing to give two meaty pieces.
3. Place all the chicken wing pieces in a large plastic food bag or bowl and sprinkle with the Creole seasoning. Toss the chicken in the seasoning until lightly coated.
4. Scatter over the baking tray and cook in the centre of the oven for 20 minutes. Turn the chicken with tongs and cook for 20 minutes more. While the chicken in cooking, making the basting sauce.
5. For the basting sauce: put the ketchup, honey, vinegar and Worcestershire sauce in a bowl and stir until thoroughly combined.
6. Take the chicken out of the oven and pour over the sauce. Toss the chicken to coat in the sauce and return to the oven for 10 minutes more.
7. For the blue cheese dip: mash the cheese with a fork in a bowl with the soured cream and mayonnaise until almost smooth. (For a smoother sauce, blitz with a stick blender.)
8. Spoon into a serving dish and put on a platter with the celery sticks. As soon as the chicken is ready, transfer to the platter and serve hot with plenty of napkins!
Rate This Recipe