Tue, 4 July 2023
Serves 2
Ingredients
· 800g Large Chicken Wings
· 2 Tsp Baking Powder
· 1 Tsp Sea Salt
· 1 tsp cayenne pepper
· 1 tsp caster sugar
· 1 tsp smoked paprika
· 1 tsp garlic powder
· 2 celery stalks
· 2 carrots
Blue Cheese Sauce
· 100g Cashel Blue Cheese
· ½ Cup Mayonnaise
· 3 Tbsp Sour Cream
· ½ Lemon, Juice and Zest.
· 1 Tsp Sugar
· 1 Tbsp Cider Vinegar
· Salt and Pepper
Buffalo Sauce
· 100ml Franks Hot sauce
· 100g Butter
· ½ tbsp caster sugar
Method
Place the chicken into a bowl and add the salt and baking powder. Message it in and spread the chicken out across a roasting tray. Place the tray uncovered in the fridge overnight but if you cannot wait, 20 minutes will do.
Preheat oven to 220°c.
Add the chicken wings to the oven for 15 minutes. After this, remove from the oven turn over and return for another 10.
In the meantime, heat a saucepan with hot sauce, sugar and butter and bring to the simmer while whisking. Simmer for 1 minute and set aside.
Grab the carrots & celery and cut into sticks.
Add all the blue cheese ingredients to a bowl or blender and mix until smooth – when at home I like to do this with a fork in a bowl so that the blue cheese stays nice and chunky.
When the wings are crispy and cooked through grab a large mixing bowl and pop them into it. Pour in the hot sauce and toss together. Mix the cayenne pepper, garlic, smoked paprika and sugar together. Dust this over the wings before serving.
Serve the wings in a large serving bowl, dollop the blue cheese sauce into a dipping bowl and scatter the carrot & celery sticks around the wings. Make sure to have some kitchen paper or wet wipes ready – cause these are going to be messy!
