Slow-Cooked Chicken Wings with Blue Cheese Dressing

(serves four)

2 dozen chicken wings
1/3 cup each: maple syrup, chilli sauce, tomato juice, black trea­cle
2 tbsps sesame oil
juice of 1 lime
4 cloves gar­lic, minced
small knob gin­ger, peeled and minced

Mix all the mari­nade ingre­di­ents in a large ziplock bag and toss the wings in, mak­ing sure they are ade­quately coated. Set aside for as long as you like in the fridge. If you’re like me and have a very crowded fridge, the bag method is best, rather than try­ing to find room for a large Pyrex bowl as I used to do with my sat­is­fy­ingly mas­sive Amer­i­can fridge (one of two in my kitchen, I weep to say). With a bag you can squish it around and make room.

Line a bak­ing dish with alu­minum foil and bake the wings in a slow-ish oven (325f, 160c, about) for at least an hour and a half. You can turn your oven even lower and cook them longer. Turn at least once. Serve with:

Blue Cheese Dress­ing
(serves lots)

1/3 cup sour cream
3/4 cup home­made may­on­naise (recipe below)
1/2 tsp Worces­ter­shire sauce
dash gar­lic pow­der
dash salt
dash black pep­per
3 ounces blue cheese, crumbled

Mix all ingre­di­ents well with a whisk, then fold in crum­bled blue cheese. Chill.

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