Best. Chicken wings. Ever. The sauce and dip were awesome with Pringles after the wings were eaten. Oh, and pizza crust. And just in general. Nom.
These were good and spicy – nothing worse than lukewarm wings!!
Buffalo hot wings
½ tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tsp soy sauce
2 tbsp chopped flat-leaf parsley
1 small red chilli, finely chopped
1 small onion, chopped
1 tsp cayenne pepper
1 tsp garlic salt (I used regular garlic)
500g chicken wings
4 tbsp tomato ketchup
Blue cheese dip
100ml sour cream
50g blue cheese, grated
Mix all the ingredients (except the chicken and the tomato ketchup) together in a bowl. Place the chicken wings in the marinade and leave for 1 hour.
Preheat the oven to 180°C.
Transfer the contents of the bowl to a roasting tin and place in the oven for 30-35 minutes, turning the wings occasionally. When cooked, remove from the oven and leave to cool slightly.
Heat the grill to high. Mix the ketchup with the juices, then use to baste the chicken as it grills (or oven cooks – this seemed to work too!).
Mix together the sour cream and clue cheese and serve alongside the hot wings.