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6 chicken wings or combination of wings, thighs and drumsticks

For the hot sauce

2 tablespoons of clear runny honey

2 tablespoons of tomato ketchup

1 tablespoon of white wine vinegar

1 teaspoon of Worcestershire sauce

For the blue cheese dip

50-60g stilton

2 tablespoons of sour cream

1 tablespoon of mayonnaise

Salt

Pepper

preparation 5 mins • you cook for 9 mins • total time 34 mins

Serves 2

Watch a 30 second preview of my cook-along video below

An American classic, hot wings are the perfect, if a little sticky, finger food and require no lengthy marinade. Delicious for a barbecue, picnic or served indoors with a nice salad. The heat from the tabasco can be adjusted to your taste and is offset by a gorgeously creamy blue cheese dip.

Oven/ baking tray

2 small mixing bowls

Large mixing bowl

Spoons to stir

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Preheat your oven to 180c. First you need to make the spicy glaze for the chicken. Using a small bowl mix 2 tablespoons of honey, 2 tablespoons of tomato ketchup, 1 tablespoon of white wine vinegar and 1 teaspoon of Worcestershire sauce. Next add about 12 shakes from a Tabasco bottle - thIs will make it nice and spicy but certainly not too hot. Add a small pinch of salt and mix again.

Put the chicken pieces into a large bowl, add a pinch of salt and pour the sauce over. Give everything a good mix together and empty the chicken onto a baking tray. Cook for 25 minutes in the preheated oven.

Whilst the chicken is cooking you can make the blue cheese dip. Crumble the stilton into a small mixing bowl then use the back of a spoon to mash it up. All you're trying to do here is break up the lumps and make it smoother. Don't worry if some lumps remain as these will give nice little chunks of cheese in the finished dip.

Add to the stilton 2 tablespoons of sour cream, 1 tablespoon of mayonnaise and a small pinch of salt and pepper. Mix together and you're all done.

I hope that you enjoy it!

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