Buffalo wings with blue cheese dip recipe
Ingredients
1kg (2lb) Everyday Value chicken wings, halved at the joint
1 tbsp oil
1 garlic clove, crushed
1 tsp paprika
1 tbsp cider vinegar
3 tbsp hot pepper sauce, plus extra to serve
25g (1oz) butter, melted
For the blue cheese sauce
2 tbsp Everyday Value mayonnaise
4 tbsp soured cream
25g (1oz) blue cheese
2tbsp olive oil
2 tsp cider vinegar
3 celery sticks, sliced
1 apple, sliced
1 x 85g bag watercress
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the chicken wings in a roasting tin, toss with the oil and season. Roast for 30 minutes. In a bowl, combine the garlic, paprika, cider vinegar, hot pepper sauce and melted butter. Pour over the chicken and toss to coat. Return to the oven for a further 30 minutes, turning halfway through, until cooked through and sticky, with no pink showing. Meanwhile, combine all the blue cheese sauce ingredients in a bowl and set aside. To make the salad, whisk the oil and vinegar. Season. Put the remaining ingredients in a bowl and toss with the dressing. Serve the salad with the chicken and blue cheese sauce, with an extra drizzle of hot pepper sauce, to taste.
