Over the years the South West has developed a real love of BBQ and Cajun spices. This easy to make dish is sure to bring a little spice to your next gathering.
Serves 4
For the wings:
-
- 600g free range chicken wings or drumsticks
- 1 tbsp paprika
- 1 tsp nutmeg
- 1 tsp dried sage
- 50g plain flour
- 75g butter
- 2 tbsp honey
- 75g hot sauce
- Rapeseed oil for frying
For the dip:
-
- 50g blue cheese
- 50g clotted cream
- 1 tbsp milk or buttermilk
- 25g mayonnaise
- Juice of half a lemon
- Finely chopped garlic clove
- Pinch of sea salt
- Walnuts (optional)
1. Make the blue cheese sauce by combining all the ingredients together in a food processor and blitzing until nearly smooth but maintaining a bit of texture. Set aside in the fridge, or portion into dipping pots.
2. For the chicken wings, dredge in the seasoned flour with sage, nutmeg and paprika. Dust off the excess and then shallow fry in a skillet with an inch of hot oil for 15-20 minutes, or until golden brown. Leave on a rack with a kitchen towel to drain off the excess oil.
3. For the hot pepper sauce, melt the butter and add the honey and hot sauce, stirring until smooth and glossy. Then add in the chicken, coating thoroughly.
4. Serve with plenty of napkins and a large pot of clotted cream and blue cheese dipping sauce.