Sticky Buffalo Chicken Wings with Blue Cheese Dip




1000 g  trimmed chicken wings.

First salt the wings and then lightly dust with flour. Place on wire rack and the rack on top of a tray to collect the drippings while roasting for 15’ in oven at 220C.



Combine the following ingredients in a bowl big enough to hold the chicken wings:

2 finely chopped green chilies
1tbs of sesame oil
4 pressed cloves of garlic
40g of fresh chopped ginger
3tbs oyster sauce
200 ml Heinz tomato sauce
3tbs Worcestershire sauce
freshly ground black pepper
small bunch chopped coriander
2 tbs of medium hot curry powder


While waiting for the wings to be ready combine the following ingredient in a food processor or mix up with a hand blender:


2 wedges blue tower
1 tub plain Fairview Labneh
Pinch of salt and freshly ground pepper


If too thick add milk until desired consistency has been achieved. Once done add the chicken wings to marinade and toss with sticky sauce all over. Serve with blue cheese dip and celery sticks.