2 cloves garlic, crushed
1 heaped tsp smoked paprika
2 tbsp honey
Juice and zest of 1 lime
30ml Bourbon whisky
2 tbsp hot sauce
2 tbsp olive oil
4 tbsp soy sauce
2 tbsp clear honey
2 cloves garlic, crushed
1 tsp Chinese 5 spice
Juice ½ lime
16 whole chicken wings
Blue cheese dip:
200ml buttermilk or sour cream
2 tbsp mayonnaise
Juice ½ Lemon
100g soft blue cheese of your choice
½ clove garlic, minced
Small bunch chives, chopped
1 tbsp sesame seeds
3 spring onions, sliced thinly
Griddled corn on the cob, to serve (optional)
For the Bourbon marinade: Mix the garlic, smoked paprika, honey, juice and zest of the lime, Bourbon whisky, hot sauce and olive oil together.
For the Chinese marinade: Combine the soy sauce, honey, garlic, Chinese 5 spice and lime juice
Remove tips from chicken wings but make sure you reserve them, as they are great for making stock, then cut each wing at the joint to make 32 pieces
Place half of the wings into each marinade, cover and refrigerate for 20 minutes
Place the wings onto lined baking trays then bake in a pre-heated oven set at 180C/gas 4 for 30-35 minutes, until thoroughly cooked through and the juices run clear
For added barbecue flavour finish the wings on a barbecue or griddle pan to caramelise
To finish the Chinese wings sprinkle with sesame seeds and spring onion
For the dip: In a bowl whisk the buttermilk, mayonnaise, lemon juice, blue cheese, garlic, chives and salt and pepper together. Serve the dip with the sticky wings and griddled corn.
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