Bonanza chicken wings with vegetable sticks and blue cheese dip
very easy
60 mins
60 mins
Ingredients
- 2 Garlic cloves
- 1 red chilli pepper
- 7-10 Tbsp salt, hickory smoked salt
- 7-10 Tbsp 1 1⁄2 tablespoons of brown sugar
- 7-10 Tbsp sweet paprika, ground cumin, pepper
- 4-5 Tbsp Olive oil
- 12 Chicken wings (approx. 80 g each)
- 150 g Whole milk yoghurt
- 150 g Fresh cream
- 1-2 TEASPOONS Lemon juice
- 150 g Blue cheese
- 1 red pepper
- 0?$? Carrots
- 1⁄2 (approx. 250 g) Celery
- 4 TABLESPOONS Cider vinegar
- 7-10 Tbsp 1 1⁄2 tablespoon sweet-hot chili sauce
- 3 TABLESPOONS Soy sauce
- baking paper
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. For the marinade, peel garlic and chop very finely. Clean the chillies, cut lengthwise, remove seeds, wash and cut into fine rings.
- 2
Mix half the garlic, chili, 1 teaspoon salt, 1 teaspoon smoked salt, 1⁄2 tbsp. brown sugar, 1 tbsp. paprika powder, 1 tbsp. cumin and oil. Wash chicken wings, dab dry and mix very well with the marinade.
- 3
Spread on the baking tray. Bake in a hot oven for about 45 minutes.
- 4
In the meantime, mix yoghurt, crème fraîche, lemon juice and the remaining garlic for the dip. Mash the blue cheese with a fork and stir in. Season to taste with salt and pepper.
- 5
For the vegetable sticks, clean and wash the peppers and cut them into strips. Peel and wash the carrots and cut them in half lengthwise. Clean and wash the celery and cut into long sticks.
- 6
For the glaze, mix vinegar, chilli sauce, soy sauce and 1 tbsp. brown sugar well. Spread the meat with it about 20 minutes before the end of the frying time. Arrange chicken wings with vegetable sticks and dip.
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