Sticky bourbon BBQ wings with blue cheese dip
Ingredients
- 1kg whole chicken wings
- 2 tbsp olive oil
- 4 celery sticks, each cut into 4 small sticks (keep some with their leaves)
- bunch French breakfast radishes (with their leaves if you can get them)
For the barbecue sauce
- 150ml tomato ketchup
- 100ml cider vinegar
- 100ml bourbon
- 4 tbsp dark brown sugar
- 2 tbsp hot chilli sauce
- 1 tbsp Worcestershire sauce
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1 tbsp butter
For the blue cheese dressing
- 100g gorgonzola
- 150ml soured cream
- 50g mayonnaise
- good squeeze lemon juice
Method
Stage 1
Heat broiler to 220C/200C fan/gas 7. Cut the chicken wings into winglets by cutting through every one of the joints. Keep the two substantial pieces and dispose of the wing tips, or freeze for stock.
Stage 2
Put the winglets on an enormous baking sheet, shower with the olive oil, then season. Broil in the stove for 20 mins, then, at that point, decrease the temperature to 180C/160C fan/gas 4 and cook for a further 25 mins.
Stage 3
In the mean time, make the grill sauce. Put every one of the fixings, aside from the spread, in a dish and combine as one with a lot of dark pepper. Allow it to bubble away for 3-5 mins to thicken up a little, then add the margarine and mix until it has liquefied and made the sauce quite sparkly. Season to taste.
Stage 4
30 minutes before the chicken wings are prepared, remove them from the broiler and brush north of 3/4 of the grill sauce. At the point when they're completely cooked, throw them in the remainder of the sauce so they become tacky.
Stage 5
In a little bowl, squash the blue cheddar dressing fixings along with some flavoring, until joined. The grill sauce and plunge can be made a day ahead, covered and chilled. Serve close by the wings with the celery sticks and radishes for plunging.