|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|
|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.