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Buffalo wings with blue cheese dip
Ingredients
- 3 garlic cloves, crushed
- 3 tbsp vegetable oil
- ¼ cup soy sauce
- ½ tbsp Dijon mustard
- 1 tbsp chilli paste
- 1 heaped tbsp honey
- ½ tbsp Tabasco
- 2 tbsp Tequila
- sea salt & freshly ground pepper
- 1 kg chicken wings, whole or cut at the joints, if you prefer
- 100 gm blue cheese, crumbled
- 150 ml buttermilk
- 150 ml sour cream
- ¼ tspn paprika
Directions
- To make the marinade, combine 2 chopped garlic cloves, the oil, soy, mustard, chilli paste, honey, Tabasco, Tequila, salt and pepper in a large bowl. Taste for seasoning.
- Add the wings, toss until well coated and refrigerate anywhere from 2 hours to overnight, tossing every now and then.
- When ready, cook the chicken on a preheated ridged grill (or BBQ), brushing with the marinade as you do so, stopping brushing about 10 mins from the end.
- To make the dip, combine the remaining garlic clove with the blue cheese. Then add the buttermilk, sour cream and paprika. Combine well and taste for seasoning.
- Serve the wings with the dip in a bowl on the side as a snack or starter.
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Chicken drumsticks could be used if you prefer.
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