Sticky Barbecue Chicken Wings with Blue Cheese Dressing and Celery from Gizzi Erksine - Cooking by the Book

Name: Sticky Barbecue Chicken Wings with Blue Cheese Dressing and Celery from Gizzi Erksine - Cooking by the Book
Ingredients: 20 free-range chicken wings, cut into winglets by cutting through each of the joints, keeping the 2 meaty pieces and discarding the wing tips to make 40 pieces; 2 tablespoons olive oil; Sea salt and freshly ground black pepper; 150ml tomato ketchup; 120ml cider vinegar; 4 tablespoons soft dark brown sugar; 2 tablespoons hot sauce (I love chipotle Tabasco, as it is so smoky and works brilliantly in barbecue sauce); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon salt black pepper; 100g blue cheese, preferably Gorgonzola; 200ml soured cream; A squeeze of lemon juice; 4 celery stalks, cleaned, each one cut into 4 small stalks

cookingbythebook.com

The audacity: a cookbook writer from Great Britain tries to make hot chicken wings. The humbling: damn, these are as good as it gets. Not Buffalo, New York hot.

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Ingredients

20 free-range chicken wings, cut into winglets by cutting through each of the joints, keeping the 2 meaty pieces and discarding the wing tips to make 40 pieces
2 tablespoons olive oil
Sea salt and freshly ground black pepper
150ml tomato ketchup
120ml cider vinegar
4 tablespoons soft dark brown sugar
2 tablespoons hot sauce (I love chipotle Tabasco, as it is so smoky and works brilliantly in barbecue sauce)
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt black pepper
100g blue cheese, preferably Gorgonzola
200ml soured cream
A squeeze of lemon juice
4 celery stalks, cleaned, each one cut into 4 small stalks