Sticky bourbon BBQ wings with blue cheese dip

American recipe for 4 - 8 people, takes only 45 mins; recipe has chicken wing, olive oil, celery stick, french breakfast radishes, ketchup, cider vinegar, bourbon, dark brown sugar, hot chilli sauce, worcestershire sauce, ground cumin, ground coriander, paprika, butter, gorgonzola, soured cream, mayonnaise and lemon juice.

Sticky bourbon BBQ wings with blue cheese dip

Sticky bourbon BBQ wings with blue cheese dip

Recipe by Chef Soomro Course: American
Servings

4 - 8

servings
Prep time

35 mins

Ingredients

  • Olive Oil: 2 tbsp olive oil
  • Soured Cream: 150ml soured cream
  • Butter: 1 tbsp butter
  • Mayonnaise: 50g mayonnaise
  • Paprika: 1 tsp ground paprika
  • Cider Vinegar: 100ml cider vinegar
  • Ground Cumin: 1 tsp ground cumin
  • Lemon Juice: good squeeze lemon juice
  • Celery Stick: 4 celery sticks, each cut into 4 small sticks (keep some with their leaves)
  • Worcestershire Sauce: 1 tbsp Worcestershire sauce
  • Ketchup: 150ml tomato ketchup
  • Ground Coriander: 1 tsp ground coriander
  • Gorgonzola: 100g gorgonzola
  • Chicken Wing: 1kg whole chicken wings
  • Dark Brown Sugar: 4 tbsp dark brown sugar
  • Bourbon: 100ml bourbon
  • French Breakfast Radishes: bunch French breakfast radishes (with their leaves if you can get them)
  • Hot Chilli Sauce: 2 tbsp hot chilli sauce

Directions

  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.
  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.
  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.
  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.
  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.