|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.