Sticky Chicken Winglets with Blue Cheese Dip

This has become a South African Classic. I hear via the grapevine that half the Springbok rugby team are addicted to these sticky wings with Blue Cheese Dip.


  • 16 - 24 chicken wings (depending on the size of the rugby players!)
  • 2 t (10 ml) Ina Paarman's Chicken Spice
  • 1 cup (250 ml) Ina Paarman’s Sticky Marinade

Blue cheese dip

  • 1 x 300 ml Ina Paarman's Blue Cheese Dressing
  • ½ cup (125 ml) fresh cream
  • 100 g crumbled blue cheese

Cut the wings in half through the ‘elbow’ joint. Toss the wings first with Chicken Spice and ¼ cup (60 ml) of the Sticky Marinade. Marinade overnight or for at least 3 hours. Pour the remaining marinade over the chicken.

Adjust the oven rack to the middle position. Preheat oven to 190°C. Bake open for 45 minutes or braai or grill slowly while basting and turning regularly. Excellent with Blue Cheese Dip, flash-fried cherry tomatoes, garlic bread and a green salad.

Blue cheese dip

Mix the Blue Cheese Dressing with the fresh cream and crumbled blue cheese.

Try our Garlic Bread recipe.

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