Buffalo Chicken Wings with a blue cheese dip, massive hit in our house and great for a Friday night dinner. Feels like a cheat but not- win!
1kg Box of fresh chicken wings
1/4 cup of sugar free ketchup
1/3 cup of red wine vinegar
1/4 cup of red hot buffalo sauce
Tablespoon Worcestershire sauce
Teaspoon onion salt
Teaspoon garlic powered
Pinch of salt
Knob of butter
Combine all the ingredients in a saucepan and warm together until butter has melted. Set aside to cool.
Put chicken wings on a baking tray, cover with cooled sauce until all the chicken has been covered and stick in a hot oven and cook for 30/40 minutes – basting a couple of times during cooking to make sure the chicken is well coated.
Blue cheese dip:
Blue cheese crumbled – approx 150g. I used Stilton, but you can use any that you like, use less if you like it lighter, more if you like it really strong.
1/2 cup mayonnaise
1/2 cup full fat natural yogurt
Tablespoon red wine vinegar
Tablespoon lemon juice
Teaspoon garlic powder
Put everything in a bowl and combine until everything is evenly distributed.
Serve with crudities of your choice – enjoy.