Ingredients
- 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
Instructions
- 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.
