Chicken Wings, Blue Cheese Dip
These totally addictive wings come slathered in a lovely tomato chilli sauce. There is nothing else sane to do but to dip them in blue cheese sauce, just like at Eddies Roadhouse, Warwick New York. there are many ways to cook chicken wings and this is my favourite. i like to cook them till crispy adding oil so they aren't dry like some wings tend to be.
Ingredients
- 2 kg wings wing tips cut off and wings cut in half
- 60 ml vegetable oil 1/4 cup
- 2 teaspoons salt
- 2 teaspoons baking powder
Tomato chilli coating
- 250 ml tomato sauce ketchup / 1 cup
- 250 ml sriracha chilli sauce, not sweet chilli
- 1 tablespoon lemon Juice
- parsley or chives, Chopped,
Blue cheese dip
- 100 gm blue cheese a creamy one
- 125 gm sour cream 1/2 cup
Instructions
- You'll need a large lined baking tray and a baking rack that fits onto it. ( use a cake cooling rack or the tray from your grill). oven 200 C / 400 F
- Discard the wing tips and use for stock.
- Pour the oil into a large bowl. Add the salt and baking powder and mix well
- Add all the wings and toss in the oil till all the wings are well coated.
- Lay in a single layer onto your rack skin side up. Put into the middle shelf of the oven for 30-40 minutes turning the tray around in the oven 1/2 way through. (My oven has no fan. Fan forced ovens are hotter and quicker)
- Next prepare your vegetables and make your sauces by using a large bowl (or the very well washed one from above). Mix the tomato and chilli sauce and lemon juice together with the chopped parsley or chives. Set aside
- Crush the blue cheese with a fork in a small bowl. Mix in the sour cream and mix till well combined and decant into a serving dish.
- Take the chicken wings out when they are turning golden. (test one if you like). Transfer them into the tomato sauce mixture with tongs and toss to coat.
- Serve immediately with vegetables and blue cheese dip.
Notes
You'll need chopped vegetables to accompany this. Try carrot cucumber red pepper and celery.