Time: 1hr 40mins
2kg Chicken wings
5tsp Baking Powder
1/2tsp of Mixed Herbs
Fresh Coriander Leaves (optional)
For cheese dip:
1/2 cup Blue Cheese
1/2 cup Sour Cream
1/4 cup Mayonnaise
1 small Garlic Clove (minced/grated)
2tbs of juice from a Lemon
1/4tsp Black Pepper
4tbs melted Butter (unsalted)
1/2 cup of a choice of your favourite hot sauce
1tbs Brown Sugar
Preheat oven to 250°F / 120°C/ Gas Mark 1/2
Lay put all the wings onto a boards and using kitchen paper towel, pat the wings to absorb the moisture. This is the first step to crispy wings.
Place all the wings into a large bowl and add the baking powder, mixed herbs and salt. Use your hands to toss and coat the wings evenly.
Lay out the wings again onto a baking tray and transfer into the oven on the lower shelf to cook for 30mins at 250°F / 120°C/ Gas Mark 1/2
Once 30mins are over, move the tray to the top shelf, increase the temperature to
425°F / 220°C / Gas Mark 7 to cook for a further 40mins.
Transfer all the wings to a bowl. Combine the ingredients for the sauce and add to the wings. Coat the wings evenly in the sauce.
Lay out the wings onto a board or platter, you may squeeze a little lemon before serving and garnish with chopped coriander leaves.
In a separate bowl, crumble the cheese and combine together the mayo, sour cream, milk, garlic, lemon juice, salt and pepper.
For a smoother texture, use the back of the spoon and side of the bowl to smooth out the lumps of cheese until you get a silky smooth consistency with no lumps. (Optional).
Cayenne Pepper Refill 30g for just £1.99
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