Sriracha Amber Ale Hot Wings with Blue Cheese Dip
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
Description
Sriracha Amber Ale Hot Wings with Blue Cheese Dip
Ingredients
The Wings
1 kg free-range chicken wings, tips trimmed off (± 16 wings)
2 tsp (10 ml) baking powder
2 tsp (10 ml sea salt
½ C (125 ml) Sriracha (Hot Sauce)
¼ C (60 ml) Amber Ale (we used Jack Black)
2 Tbsp (30 ml) honey
4 Tbsp (60 ml) butter
Blue Cheese Dip
200 g blue cheese, chopped
⅔ C (160 ml) cream
Small handful of chopped chives
Salt and cracked black pepper
Micro greens, to garnish
Instructions
The Wings
Trim the wing tips off using a pair of kitchen scissors, rinse in water and then pat dry with kitchen towel.
Mix the baking powder and sea salt together and coat the wings. Leave the wings uncovered on a wire rack in the fridge overnight.
Preheat the oven to 230 ºC.
Line a baking tray with foil and arrange the wings skin side up so that they have some space between them. Bake for 20 minutes and then flip the wings and bake for an additional 20-25 minutes.
Hot Sauce
Place the ingredients for the hot sauce in a small saucepan over low heat and mix until combined.
Blue Cheese Dip
Mix the blue cheese and cream together and whisk to combine. Add the chives and season to taste with salt and pepper.
To Assemble
Let the wings cool for a few minutes and then toss in the warm hot sauce. Garnish with micro greens and serve with blue cheese dipping sauce. Enjoy with a Jack Black Amber Ale.
