Many moons ago, when I was still a teenager, I backpacked around the USA by myself. During my visit there, I came across the awesomeness that is Buffalo wings. At the time, I hated blue cheese and celery but yet here was a dish which made them taste amazing. Plus how can you not love deep fried chicken wings with a creamy sauce when you’re a teenager? Whilst I still love Buffalo wings, I am not too keen on things being deep fried or being smothered with a rich, creamy sauce, so that needed to change. Here’s my version which is a little better for you; the chicken is grilled in the oven and the blue cheese sauce has a yoghurt base but it still tastes amazing.
Preparation: 40mins (less if the butcher prepares your chicken wings)
- 1kg chicken wings
- 2 tablespoons butter
- 1/2 cup Frank’s hot sauce, plus extra.
- 1 teaspoon salt
Blue cheese dip:
- 85g cambozola blue cheese (half a wedge)
- 3/4 cup plain non fat greek yoghurt
- 1 tbsp white wine vinegar
- 1 tsp onion salt
- salt and pepper to taste
- If you have purchased full chicken wings, separate them carefully into wingettes and drumettes using a knife along the joint. If you can get your butcher to do it, even better. Save the tips for when you next make stock.
- Rest the chicken on the counter whilst you make the marinade. The marinade could congeal, due to the butter becoming cold, if the chicken is cold. If this happens, it’s still good!Just make as stated.
- Place a small saucepan on the hob and melt the butter over medium-low heat. Once melted, remove from heat. Then whisk in the hot sauce and salt.
- Put the wingettes and drumettes into a bowl. Pour the marinade over them and toss to coat.
- Leave the bowl, covered, on the counter and marinate for 20 to 30 minutes,
- Line a baking sheet with tin foil.
- Turn on the grill element in your oven. Place the rack on the top (approx 15-20cm from the element.)
- Remove each individual wingette and drumette from the marinade, carefully scraping off any excess marinade. Place the wingettes and drumettes in the lined baking sheet. Dispose of remaining marinade.
- Grill for 12-14 minutes, then turn over.
- Grill for a further 12-14 minutes. They are done when the skin is crispy and there is no “pinkness” to the meat.
- Brush with Frank’s hot sauce, till just coated.
- To make the blue cheese dip: Dice the cambozola into small pieces, then combine all ingredients. Use a fork to “crush” the cheese and stir through (or blitz for a smooth sauce)
- Serve the wingettes and drumettes with the blue cheese dressing and celery sticks alongside. Enjoy!
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