Ingredients
| For the chicken |
|---|
| 4 tbsp tomato purée |
| 4 tbsp honey |
| 2 tbsp Worcestershire sauce |
| 2 tbsp soy sauce |
| 2 tsp mustard |
| ½ tsp chilli flakes (optional) |
| 10 chicken wings |
| For the dip |
| 5 spring onions, roughly chopped |
| 3 celery stalks, roughly chopped |
| 100g sour cream |
| 100g crème fraîche |
| 75g mild blue cheese |
| 1tsp Worcestershire sauce |
| To serve |
| Extra celery sticks and little gem leaves cut in half vertically |
Step by step
Heat the oven to 220C/200C fan.
Combine all of the chicken sauce ingredients in a small pan and bubble for a few minutes until it becomes thick. Put the chicken wings into a dish and pour the sauce over, toss well so the chicken is completely coated. Tip into a roasting dish and cook for 35-40 minutes, turning and basting twice 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 blue cheese sauce and some celery sticks and Little Gem wedges for dipping.
