Sticky Chicken Winglets with Blue Cheese Dip

Serves 4 - 5
This has become a traditional South African steak house classic. I hear via the grapevine that half the Springbok rugby team are addicted to these sticky wings with Blue Cheese Dip.

You will need

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

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

Method

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.