INGREDIENTS
2 tea spoons sunflower oil
900 grams chicken wings
2 table spoons Creole seasoning
6 table spoons ketchup
2 table spoons clear honey
1 table spoons cider vinegar
1 table spoons Worcestershire sauce
75 grams Stilton cheese (or other tangy blue cheese) roughly crumbled
100 grams soured cream or half fat creme fraiche
3 table spoons mayonnaise
1 cups celery sticks, to serve
PREPARATION
1Preheat the oven to 200C/180C fan/gas 6. Brush a large baking tray with oil.
2Put the chicken wings on a board and, using a sturdy set of scissors or poultry shears, cut off the wing tips. Next, cut through the main joint between each part of the wing to give too meaty pieces.
3Place all the chicken wing pieces in a large plastic food bag or bowl and sprinkle with the Creole seasoning. Toss the chicken in the seasoning until lightly coated.
4Scatter over the baking tray and cook in the centre of the oven for 20 minutes. Turn the chicken with tongs and cook for 20 minutes more. While the chicken in cooking, making the basting sauce.
5For the basting sauce: put the ketchup, honey, vinegar and Worcestershire sauce in a bowl and stir until thoroughly combined.
6Take the chicken out of the oven and pour over the sauce. Toss the chicken to coat in the sauce and return to the oven for 10 minutes more.
7For the blue cheese dip: mash the cheese with a fork in a bowl with the soured cream and mayonnaise until almost smooth. (For a smoother sauce, blitz with a stick blender.)
8Spoon into a serving dish and put on a platter with the celery sticks. As soon as the chicken is ready, transfer to the platter and serve hot with plenty of napkins!
