Hot wings with blue cheese dipping sauce
- Billy Law - Man Food
- Jun 9, 2015
- 2 min read
This has to be one of my favourite American-style snacks. Instead of the standard approach of deep-frying the wings, I found baking them actually yields a better result — the chicken is juicier and fall-off-the-bone tender. I also gave this dish a little Asian twist by smothering them in Sriracha chilli sauce. This pushes the heat level up a notch — but the blue cheese dipping sauce on the side helps to keep it at bay.
INGREDIENTS
1kg chicken wings
80ml oil
salt, to taste
freshly ground black pepper, to serve
3 celery stalks, cut into batons
HOT SAUCE
125ml sriracha chilli sauce
1 tablespoon sambal oelek, (optional)
1 teaspoon worcestershire sauce
125g butter, chilled and cut into cubes
1/4 teaspoon cayenne pepper
BLUE CHEESE DIPPING SAUCE
150g blue cheese
250g sour cream
1/2 lemon, juiced
1 tablespoon white vinegar
salt, to taste
freshly ground black pepper, to taste
METHOD
To make the hot sauce, heat the chilli sauce, sambal oelek (if using) and worcestershire sauce in a saucepan over a medium heat and bring to a simmer. Whisk in the cold butter gradually, 1 or 2 cubes at a time, until fully incorporated and glossy. Remove from the heat. Season with the cayenne pepper. Set aside to cool completely.
To prepare the wings, cut the wing tips from the chicken wings and discard (or use them to make a stock). Then cut the wings in half, into drumettes and mid-joint wings. Rinse and pat dry. Put the chicken in a large bowl, add the oil and season with salt and pepper, then toss well. Cover and refrigerate until required.
Add a quarter of the cooled hot sauce to the chicken. Wearing kitchen gloves, rub the sauce into the wings. Cover again and marinate in the fridge for 1 hour.
Preheat the oven to 200ºC. Line a shallow baking tray with foil and place a wire rack on top. Place the wings on the rack in a single layer and cook for 30 minutes, or until golden brown, turn the wings over and bake for a further 15–20 minutes, until cooked through.
Meanwhile, to make the dipping sauce, use a fork to mash the cheese in a bowl to a paste (small lumps are okay). Whisk in the remaining ingredients. Taste and season with salt and pepper.
Put the cooked wings and remaining hot sauce in a bowl, toss until the wings are coated in sauce. Serve hot with the dipping sauce and celery on the side.
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