Buffalo Wings with Blue Cheese Dip is a cheap and very cheerful American bar snack from Justine Pattison, which creates the sticky, smoky flavours you know and love for a fraction of the calories (under 400 in this case, with dip).
You can save yourself some time (and hassle) by not attempting to cut each wing into two meaty pieces. Unless you’ve got a really sharp knife, you might find this tricky, so why not just bake the wings hole and allocate 200g to each person, per serving. I enjoyed these wings with a few naughty chippies and the blue cheese dip. I just forgot to include it when taking the photo, but I’d definitely recommend it with some celery sticks to accompany.
If you’re having some mates round for a big match or fight, or just a girly night in (ladies), why not go all out and make sloppy dogs as well which is equally cheap and wonderful to tuck into. You can start your diet ‘tomorrow’ ;-). Or, if you’re wondering what to do with the leftover cheese, try COBB salad with blue cheese dressing or the equally divine chicken and leeks in blue cheese sauce.
Recipe: Buffalo Wings with Blue Cheese Dip
Calories: 390 per serving
Book: Justine Pattison: Without the Calories – Takeaway Favourites
Prep time: Approx 25 mins
Cooking time: Approx 40 mins
- 1 tsp sunflower oil (for brushing)
- 800g chicken wings
- 1 tsp hot chilli powder
- 2 tsp paprika (not smoked)
- Coarsely ground black pepper
- Celery sticks (to serve)
- 5 tbsp ketchup
- 2 tbsp clear honey
- 1 tbsp cider vinegar
- 2 tsp Worcestershire sauce
Blue cheese dip:
- 50g Stilton cheese or other tangy blue cheese (roughly crumbled)
- 50g soured cream
- 50g fat-free natural yoghurt
Cost per portion: Approx £1.06
Preheat the oven to 200 degrees C / Fan 180 degrees C / Gas 6. Line a medium baking tray with foil and then brush with oil. Put the chicken wings on a board and cut through the main joint between each part of the wing to give two meaty pieces.
Mix the chilli powder, paprika and some salt and pepper together in a large bowl. Place all the chicken wing pieces in and toss in the seasoning until lightly coated. Scatter the chicken over the baking tray and cook in the centre of the oven for 20 minutes. Turn the chicken with tongs and cook for 15 minutes more.
While the chicken is cooking, make the basting sauce. Put the ketchup, honey, cider vinegar and Worcestershire sauce in a bowl and stir thoroughly until combined. Take the chicken out of the oven and pour over the sauce. Toss the chicken to coat in the sauce and return to the oven for about 10 minutes, until shiny and glossy.
To make the dip, mash the cheese in a bowl with a fork and mix with the soured cream and yoghurt until almost smooth. (For a smoother sauce, blitz with a stick blender). Spoon into a serving dish and put it on a platter with celery sticks.
As soon is the chicken is ready, transfer the wings to the platter and serve hot with plenty of napkins!