Ingredients Jump to Instructions ↓

  1. Ingredients (serves 12)

  2. 24 chicken wings, tips discarded

  3. 1 tbs garlic salt

  4. 1 1/2tbs onion powder

  5. 2 tsp ground white pepper

  6. 2 tbs plain flour

  7. Oil, to deep-fry

  8. 75g unsalted butter

  9. 150ml tomato sauce (ketchup)

  10. 1/4 cup (60ml) Worcestershire sauce

  11. 1 tsp sweet chilli sauce

  12. Blue cheese dip

  13. 150g mild blue cheese (such as Blue Castello)

  14. 1/2 cup (125g) sour cream

  15. 1/2 cup (125g) mayonnaise

  16. 2 garlic cloves, crushed

Instructions Jump to Ingredients ↑

  1. Cut each wing in half through the joint. Combine garlic salt, onion powder, pepper and flour with 1 teaspoon salt. Rub onto wings. Heat a little oil in a large frypan over medium-high heat. When hot, fry wings for 2-3 minutes each side, without letting them colour too much. Drain on paper towel. Cool slightly.

  2. Combine the butter with tomato, Worcestershire and chilli sauces. Toss the chicken wings in the marinade, cover and refrigerate overnight.

  3. The next day, place dip ingredients in a food processor and pulse to combine. If mixture is too stiff, mix with a little warm water to make a smooth dipping sauce.

  4. Preheat the oven to 180°C or the barbecue to medium-high. Cook the chicken wings for 10 minutes until cooked through and golden, then serve with the blue cheese dip.


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