Sticky chicken wings with celery blue cheese dip
YOU WILL NEED
10 chicken wings For the chicken sauce 4 tbsp tomato purée 4 tbsp honey 2 tbsp Worcestershire sauce 2 tbsp soy sauce 2 tsp mustard ½ tsp chilli flakes, optional For the dip 5 spring onions, roughly chopped 3 celery stalks, roughly chopped 100g sour cream 100g crème fraîche 75g mild blue cheese
1 tsp Worcestershire sauce To serve Celery sticks Little gem leaves
DIRECTIONS
Combine all of the chicken sauce ingredients in a small pan and bubble for a few minutes until thickened. Put the chicken wings into a dish and pour over the sauce. Toss well to completely coat the chicken.
Cook the chicken on the barbecue for 20-25 minutes, turning and basting every 5 minutes during cooking.
While the chicken is cooking, whizz together all of the dip ingredients in a blender until combined but not completely smooth. Taste and season. Chill in the fridge until ready to serve.
When the chicken is cooked, transfer it to a serving platter with a bowl of the blue cheese sauce and some celery sticks and little gem leaves for dipping.
Recipe and image courtesy of Love Celery, lovecelery.co.uk