BBQ Sticky Chicken Wing Platter with Fresh Herb Ranch Dip - Ainsley Harriott

Ingredients

• 3 little gem lettuce, halved
• olive oil, for drizzling
• 30g Cojita (if you can get it), Goat’s Cheese, Feta or Parmesan, crumbled or shaved
• 1 kg whole chicken wings
• 3 tbsp cornflour seasoned with ½ tsp sweet smoked paprika, ½ tsp sea salt, ½ tsp pepper
• 7 tbsp tomato ketchup
• 5 tbsp dark brown sugar
• 4 tbsp maple syrup or runny honey
• 4 tbsp cider or red wine vinegar
• 2 tsp Worcestershire sauce or dark soy sauce
• 1 tsp English mustard
• ½ tsp ground cayenne
• 30ml extra strong espresso
• 1 tbsp butter
• 4 tbsp soured cream or Greek yoghurt
• 4 tbsp mayonnaise
• 1 tbsp chopped fresh parsley
• 1 tbsp snipped chives, plus extra for serving
• 2 tsp chopped dill
• 1 clove of garlic, minced
• pinch of onion powder
• ½ lemon, for squeezing
• radishes, celery sticks