Some days demand chicken wings. Today is one. The best bit of the chicken for snacking on, the skin to flesh ratio being somewhere in the region of can-solve-most-of-lifes-problems, chicken wings are also very reasonable. Even in my local posh butcher, a kilo of lovely free range wings costs just over £5.
Everyone should have a recipe for hot wings in their repertoire. So easy and so gorgeous, spiked hot crisp wings dipped into a soothing cool blue cheese dip is all that you have ever wanted after a bad day. Or any day. Frank’s Louisiana Hot Sauce is what makes the wings sing, you could make your own, and it is the kind of thing that I often do, but in this case, truly, Frank’s have done all the work and made a great sauce. So, like every other hot wing fanatic on the planet, I use that.
They take little work. I roast the wings until the skin is just crisp, prepare the hot sauce which takes, oh, 2 minutes, then douse the wings in the sauce before returning to the oven for a little bit. Then I prepare the dip, which again is
very complicated, ridiculously easy, a mish mash of strong blue cheese with natural yogurt, blended until they yield, and embrace each other.
Easy, and perfect for January blues, right? Enjoy.
Recipe: Hot Wings with Blue Cheese Sauce
Serves 1, because you are worth it
450g wings, weighed with wing tips removed, cut in half if whole (it sounds like a lot, but a lot of the weight is bone, and lets face it, there is never enough chicken wings)
sea salt to season, and a little light oil to grease the tray
50ml Frank’s Original Hot Sauce
1 tsp white wine vinegar
1/2 tsp hot paprika
Blue Cheese Dip
75g roquefort (or another blue cheese of your choice)
75ml natural unsweetened yogurt
Preheat your oven to 180 deg C.
Season the wings with sea salt and roast them on a lightly oiled tray until the skin is bronze and starting to crisp (about 25 – 30 minutes).
While the wings are roasting, prepare your hot sauce by heating the butter, hot sauce, vinegar and paprika until the butter is melted. When the wings are crisp toss them in the hot sauce and return to the oven for 5 further minutes, skin side up. Baste them in the hot sauce and finish in the oven for a further 5 minutes. (I like to do this so that the hot sauce cooks onto the chicken a little, and doesn’t just coat it. The wings will still be supple inside as you originally roasted them until just crisp, so don’t worry about overcooking them, they are pretty resilient).
While the wings are finishing, prepare your blue cheese dip by blending the roquefort and the yogurt until smooth.
Serve the wings piping hot from the oven with any leftover marinade on the tray spooned on top, and the blue cheese dip on the side.