Sticky Sesame And Bbq Bourbon Wings With Sriracha Ranch Food

STICKY BOURBON BBQ WINGS WITH BLUE CHEESE DIP

Sticky bourbon BBQ wings with blue cheese dip image

The cool blue cheese & soured cream dip takes the edge off the heat in the sauce. Dip in the chicken wings or the celery and radishes - or do both!

Provided by Gizzi Erskine

Categories Buffet

Time 1h20m

Yield makes 40

Number Of Ingredients 18

Ingredients

1kg whole chicken wings
2 tbsp olive oil
4 celery sticks , each cut into 4 small sticks (keep some with their leaves)
bunch French breakfast radishes (with their leaves if you can get them)
150ml tomato ketchup
100ml cider vinegar
100ml bourbon
4 tbsp dark brown sugar
2 tbsp hot chilli sauce
1 tbsp Worcestershire sauce
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tbsp butter
100g gorgonzola
150ml soured cream
50g mayonnaise
good squeeze lemon juice

Steps:

Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.
Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.
Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.
Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they're fully cooked, toss them in the rest of the sauce so that they become sticky.
In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.

Nutrition Facts : Calories 213 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

HONEY & SRIRACHA HOT WINGS

Honey & sriracha hot wings image

Enjoy crisp hot wings straight from the oven - no need for deep-frying - with this clever recipe. Eat unglazed or try our honey and sriracha glaze

Provided by Barney Desmazery

Categories Side dish, Snack

Time 1h

Number Of Ingredients 9

Ingredients

1 tsp smoked paprika
1 tsp garlic granules
2 tbsp baking powder
1 tbsp cornflour
16 chicken wings (about 1.5kg)
2 tsp sesame seeds (optional)
1 tbsp cider vinegar
3 tbsp honey
4 tbsp sriracha

Steps:

Mix the paprika with the garlic granules, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated. Cover the wings and keep chilled for at least 2 hrs, or up to 24 hrs.
Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer, fleshy-side down, and roast for 20 mins, then turn over and roast for another 25-30 mins until the skin is blistered and crisp.
Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8-10 mins until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or pile onto a plate for everyone to dig in.

Nutrition Facts : Calories 367 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 4.1 milligram of sodium

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Web May 23, 2016 Whisk occassionally and simmer for 10-15 minutes. Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and place …
From forkinthekitchen.com
Ratings 5
Calories 134 per serving
Category Appetizer

If you don't have the sauce prepared ahead of time, you can easily make it while the wings bake, too. Whisk together the sauce ingredients in a pan over medium heat and bring to a simmer. Whisk occassionally and simmer for 10-15 minutes.
Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and place oven-safe wire cooling racks on top of the pan/foil.
Pat the chicken wings dry, then evenly coat with salt and pepper. Evenly sprinkle the baking powder (NOT SODA) across the chicken wings, tossing to coat, ensuring they are covered and no baking powder clumps remain; you want to lightly and evenly coat the wings, we're not making a breading. Place the wings on the cooling rack/pan, skin side up, and place in the oven.
Bake for 35 minutes, flipping halfway through cooking time if desired. I like to flip them, for good measure on the crispiness factor, but it isn't totally necessary. At 35 minutes, check the internal temperature of the wings. They need to be at an internal temperature of at least 165°F. If they are, and the skin is crispy enough to your liking, remove them from the oven. If the skin needs to get a little more crispy, flip them back to the skin side and bake for an additional 10 minutes (note the cooking time is going to depend on how big/small your wings are, too).

Sticky Sesame And Bbq Bourbon Wings With Sriracha Ranch Food

STICKY BOURBON BBQ WINGS WITH BLUE CHEESE DIP

The cool blue cheese & soured cream dip takes the edge off the heat in the sauce. Dip in the chicken wings or the celery and radishes - or do both!

HONEY & SRIRACHA HOT WINGS

Enjoy crisp hot wings straight from the oven - no need for deep-frying - with this clever recipe. Eat unglazed or try our honey and sriracha glaze

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