Buffalo chicken wings with blue cheese dip Ainsley Harriott

[Pages:2]MAN V BBQ

Buffalo chicken wings with blue cheese dip Ainsley Harriott

Serves 6 Crispy chicken wings make a great pre-feast nibble and this is a tasty way of turning what is often thought of as an off-cut into something scrumptious. They are cooked until the skin is quite crisp and then tossed in a tangy tomato sauce and served with a creamy dip and crunchy sticks of celery. My children love them and because they're so cheap to buy it's a very affordable barbecue feast.

Ingredients 24 large chicken wings 1 onion, finely chopped 1 garlic clove, crushed 40 g (11/2 oz) butter 1 tablespoon light soft brown sugar 2 teaspoons English mustard powder 2 teaspoons chilli powder 250 ml (8 fl oz) tomato ketchup 120 ml (4 fl oz) red wine vinegar 1 tablespoon Worcestershire sauce 2 celery hearts, cut into chunky sticks

For the blue cheese dip 100 g (4 oz) Danish Blue 1 garlic clove, crushed 3 tablespoons mayonnaise 1 tablespoon lemon juice 2 tablespoons finely chopped onion 4 tablespoons soured cream a little chopped fresh parsley to garnish

12 long, flat metal skewers

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Instructions For the blue cheese dip, put the cheese, garlic, mayonnaise and lemon juice into a food processor and blend until smooth. Stir in the chopped onion and soured cream.

Spoon the mixture into a bowl, sprinkle with the chopped parsley and set aside in the fridge until needed.

For the sauce, fry the onion and garlic in the butter for 5 minutes until soft. Add the rest of the sauce ingredients and simmer for 3 minutes until thickened. Keep warm.

Cut the tips off the chicken wings and then thread them on to pairs of parallel skewers, so that they rest across the two like the rungs of a ladder. This makes it easier to turn them during cooking. Barbecue the wings over medium-hot coals for about 20-25 minutes, turning regularly, until golden.

Slide the wings off the skewers into the pot of sauce and toss together well. Lift them out on to a plate and Serve with the dip and celery sticks.

Taken from Ainsley's Ultimate Barbecue Bible by Ainsley Harriott, published by BBC Books, Ebury Publishing.

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