Sticky wings, blue cheese dip

1 HOUR 15 MINUTES + MARINATING|SERVES 4 AS A SNACK|EASY

Duck legs are very popular in the US. Use them instead if you can find a source. onion 1 small, finely diced garlic 3 cloves, sliced fennel seeds 1 tbsp olive oil paprika 1 tsp cider vinegar 3 tbsp Worcestershire sauce 3 tbsp celery salt a pinch sriracha hot sauce 3 tbsp runny honey 2 tbsp soy sauce 2 tbsp chicken or duck wings 1kg, tips removed and cut in half BLUE CHEESE DIP blue cheese 100g, crumbled buttermilk 100ml chives chopped to make 1 tbsp Worcestershire sauce a dash

• Fry the onion, garlic and fennel seeds in 1 tbsp oil until soft.Allow to cool a little, then tip into a large bowl and mix in the paprika, vinegar, Worcestershire sauce, celery salt, sriracha, honey and soy.Add the chicken or duck wings and mix. Cover with clingfilm and chill for at least 6 hours, or, ideally, overnight. • Heat the oven to 180C/fan 160C/gas 4.Take the wings out of the marinade and spread them out evenly on a baking tray. Drizzle over ½ the remaining marinade, and cook for 30 minutes. • To make the dip, blend the cheese and buttermilk together, then add the chives and Worcestershire sauce and set aside until ready to serve. • Take the wings out of the oven and add the rest of the marinade.Turn the oven up to 200C/fan 180C/gas 6 and put the wings back in for a further 20 minutes, turning them after 10 minutes, until sticky. • Plate up and serve immediately, with a pot of the blue cheese dip.

PER SERVING 517 KCALS|FAT 30.5G|SATURATES 10.8G CARBS 20.3G|FIBRE 0.5G|PROTEIN 40.1G|SALT 3.2G