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Chicken Wings

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For the chicken wings:

6 tbsp tbsp Soy Sauce Soy Sauce
4 tbsp tbsp Honey Honey
2 cloves clove Garlic Garlic
1 packet packet Chicken Wings Chicken Wings

For the buttermilk blue cheese dip:

50 g g Blue Cheese Blue Cheese
50 ml ml Buttermilk Buttermilk
50 ml ml Sour Cream Sour Cream
25 g g Parmesan Parmesan
(finely grated)
1 handfuls handful Chives Chives
(finely chopped)
1 handfuls handful Coriander Coriander
(finely chopped)
Salt Salt
(to season)

Chicken Wings with Homemade Blue Cheese Dip

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30 min


Cooks notes: the gherkins add a tasty pickle flavour to the blue cheese dip while theparmesan stirred through at the end adds saltiness and a little texture to this dip.

Using parchment on the tray prevents the wings and sauce from burning, and stopsyou having to scrub a tray for hours.

Equipment: deep sided heavy based saucepan, roasting tray

1. Preheat the oven to 160°C/325°F/Gas Mark 3.

2. Add the soy sauce, honey and garlic to a sauté pan over a medium heat. Simmerfor 2-3 minutes until reduced. Toss the chicken wings in the sauce and arrangeon a tray lined with parchment paper. Place into the over for 25-30 minutesuntil sticky and the wings are coated in the sauce, toss halfway through.

3. Blue cheese dip. Blend together the blue cheese, buttermilk and sour creamuntil smooth, stir through the parmesan, chives and coriander. Season to taste.

4. Serve the wings on a platter along with the dip.