Main Course

Buffalo Wings With Blue Cheese Dip


  • 1kg (2lb) Willow Farms chicken wings, halved at the joint
  • 1 tbsp oil
  • 1 garlic clove, crushed
  • 1 tsp paprika
  • 1 tbsp cider vinegar
  • 3 tbsp hot pepper sauce, plus extra to serve
  • 25g (1oz) butter, melted
  • For the blue cheese sauce
  • 2 tbsp Everyday Value mayonnaise
  • 4 tbsp soured cream
  • 25g (1oz) blue cheese
  • 2tbsp olive oil
  • 2 tsp cider vinegar
  • 3 celery sticks, sliced
  • 1 apple, sliced
  • 1 x 85g bag watercress



  • Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the chicken wings in a roasting tin, toss with the oil and season. Roast for 30 minutes.
  • In a bowl, combine the garlic, paprika, cider vinegar, hot pepper sauce and melted butter. Pour over the chicken and toss to coat. Return to the oven for a further 30 minutes, turning halfway through, until cooked through and sticky, with no pink showing.
  • Meanwhile, combine all the blue cheese sauce ingredients in a bowl and set aside.
  • To make the salad, whisk  the oil and vinegar. Season. Put the remaining ingredients in a bowl and toss with the dressing. Serve the salad with the chicken and blue cheese sauce, with an extra drizzle of hot pepper sauce, to taste.

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