Hot chicken wings in blue cheese sauce

These wings are the perfect LCHF party food as long as you buy Frank’s hot sauce. It is the only hot sauce that isn’t loaded with sugar.

Makes approximately 24 chicken wings

Ingredients

  • 2kg chicken wings

For the marinade

  • 250 ml Frank’s hot sauce
  • 150 ml olive oil
  • juice of 1 lemon
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 4 dashes of Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic – crushed

Ingredients for the blue cheese sauce

  • 2 heaped tablespoons of full fat greek yogurt
  • 2 heaped tablespoons of full fat mayonnaise
  • 100g soft blue cheese
  • 1 teaspoon dijon mustard
  • 2 teaspoon white wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper

Method

  1. Pre heat the oven to 200 degrees C.
  2. To make the marinade take a bowl big enough to accommodate all the chicken wings. Empty the whole bottle of Franks hot sauce into the bowl and add all the other marinade ingredients. Mix with a hand held blender.
  3. Tip the chicken wings into the bowl and turn them in the marinade to coat all surfaces. Cover the bowl and marinate in the fridge for as long as you have, overnight if you can but for at least 2 hours.
  4. When ready to roast tip the wings into a metal roasting tray and bake for 50 to 60 minutes.
  5. Turn the wings 2 or 3 times during cooking so that you keep re-coating both sides of the wings in the marinade while allowing them to crisp a little on top.
  6. To make the blue cheese sauce place the yogurt and mayonnaise in a high sided bowl.
  7. Add the mustard, vinegar and oregano and mix to combine.
  8. With a small, sharp knife add in the soft blue cheese and use the knife to continually cut the cheese against the side of the bowl into smaller and smaller pieces. This is the least messy way to combine the cheese and gives a sauce a lovely blue cheese flavour while keeping a chunky texture. Keep going until you reach the desired consistency.
  9. Season with salt and pepper and chill until your wings are ready.

Tip: Serve with little sticks of celery to polish off the blue cheese sauce.