Buffalo Chicken Wings with Blue Cheese Dip

Buffalo wings are the first thing requested when my friends and family are coming for a barbecue spread. This recipe will give you the option to cook them on the barbecue, however if you can get your oven temparatures and timings on point, you’re on to a winner! Tricky to say how many this recipe serves as it really depends what you serve them with. There’s approximately 5/6 wings per pack and they are meaty beasts!

Ingredients

  • 2 packs of Free Range or Organic Chicken Wings
  • Salt & Black Pepper
  • Franks Red Hot Buffalo Wing Sauce

Any recipe which has this little ingredients is a winner! The blue cheese dip has a few more but there’s no cooking involved!

  • 50g Blue Monk Cheese, more to taste
  • 150g Sour Cream
  • 75g Mayonnaise
  • 1 tsp Fresh Chives, finely chopped
  • 1/2 Lemon, juice only
  • Salt & Black Pepper, to taste
  • Celery Sticks
Buffalo Wings

Method

  1. Pre-heat your oven to 150 degrees celcius and bring a large pan of water to a simmer. If you want to barbecue these wings later make sure it’s ready to go 45 minutes from when you start this recipe.
  2. This step is optional, our wings are sent with the ‘drum’ and ‘flat’ connected at the joint. Many like to separate these before cooking, there are several reasons why some think this is better or not worth the extra work so this is completely up to you! If you do choose to separate them, carefully take a sharp knife and cut through the middle of the joint, keeping the knuckles intact.
  3. Place the wings into the pan of water and simmer for 3 minutes. Strain the wings using a collander and place them onto a wire-rack over a baking tray.
  4. Lightly season with salt and pepper and place into the oven for 40 minutes, turning halfway through.
  5. Make the blue cheese dip: Mix all of the ingredients in a bowl, add more blue cheese if desired, season to taste, and prep your celery sticks.
  6. This is the stage where you’ll either boost the oven temperature for the wings up to 220 degrees, or move over to a hot barbecue. The wings are cooked but need some colour/char on the skin. Hitting them with a high heat will start to crisp them up but try to acheive this in as little time as possible to avoid drying out your slow cooked wings. Aim for a maximum of 5 minutes of high heat for each side of the wings.
  7. When the skin is crisp, remove the wings from the heat and toss in some Franks Red Hot Buffalo Wing Sauce. Use any sauce you want at this point, barbecue, pir piri, lemon and herb etc. but get ready to enjoy some saucy cripsy wings!