Blue Cheese Chicken Wings

    Blue Cheese Chicken Wings


    12 people made this

    About this recipe: These yummy, spicy wings are delicious. A favourite when watching a match!

    Serves: 15 

    • 30 chicken wings, cut apart at joints, wing tips discarded
    • 2 teaspoons ground cayenne pepper
    • 2 teaspoons seasoned salt
    • 225ml hot sauce, such as Tabasco©
    • 5 tablespoons treacle
    • 1 teaspoon liquid smoke flavouring
    • 75g chopped onion
    • 65g chopped green pepper
    • 4 cloves garlic, minced
    • 400g prepared blue cheese dressing

    Prep:25min  ›  Cook:50min  ›  Extra time:5min cooling  ›  Ready in:1hr20min 

    1. Preheat oven to 190 C / Gas 5. Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
    2. Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
    3. While the wings are baking, combine hot sauce, treacle and liquid smoke in a saucepan over medium-low heat. Stir in the onion, green pepper and garlic, and bring the mixture to the boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
    4. Transfer the wings from the baking dish to kitchen paper to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
    5. Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.

    Liquid smoke...

    Liquid smoke flavouring is available from UK online retailers and in some specialty shops. Common brands are Hot Headz or Stubbs. While it's hard to duplicate the flavour of liquid smoke, if you're in a pinch, try omitting the liquid smoke from the recipe or using Worcester sauce instead.

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