Thursday, 26 November 2009
Recipe - Kicked up Chicken Wings with Blue Cheese Dip
Before you even start on me, no I'm not sponsored by Frank's RedHot Sauces even though I mention them quite often. I just think they rock. Hard. That sorted, let's get on with the normal business.
I'm quite a big fan of chicken wings. There's a couple of reasons for this. The spicyness, you eat it with your fingers and it is easy to make are just some of them.
Normally I'd cook them in my deep fat fryer but I just couldn't be arsed to change the oil this time. Instead I choose to cook them in oven, something that works fairly well too. The big difference, at least in my book, is that you lose some of the crispiness.
As you can see there are no measurements for this recipe, well besides the creme fraiche. Just freestyle it, use what you think will work and adjust it next time if it didn't.
When it comes to the blue cheese you can go for whatever rocks your boat. I'm quite fond of what the Lesser Swedes (or Danish as some calls them) produces so I quite often use that.
Enough waffling, let's get over to the recipe.
200ml creme fraiche
Blue cheese, crumbled
Freshly ground pepper
Chicken wings, rinsed and patted dry
Frank's RedHot Sauce
Mix the creme fraiche and the blue cheese. Season with pepper. The dip is now done.
Pre-heat the oven to 180c.
Melt the butter in a pan, pour into a large-ish mixing bowl. Pour Frank's RedHot Sauce into the butter to suit your taste. Toss the wings in the butter mixture.
Put the wings on a baking sheet lined with tin foil and season with some salt. Cook in the oven for 30 - 40 minutes or until cooked through and nicely tanned.
Serve with the blue cheese dip and some more Frank's on the side if you so wish.