Serves 4
You’ll need: For the hot sticky marinade – 60ml tomato sauce; 180ml smoky BBQ sauce; 15-30ml Sriracha sauce (or hot chilli sauce); 15ml Worcestershire sauce; 30ml dark brown sugar (muscovado or demerara); 5ml smoked paprika; 2,5ml salt; about 16 chicken wings, for covering in the marinade.
For the dip – 100g blue cheese, crumbled; 250ml thick sour cream or crème Fraiche; 60ml mayonnaise; 15-30ml milk; 10ml lemon juice (or apple cider vinegar); salt and pepper to taste.
How to:
Make the sticky marinade: In a medium-size mixing bowl, add all the ingredients for the marinade (except the chicken) and mix together. Pour over the chicken wings in a ziplock bag or plastic container, then seal/cover and leave to marinate for 30 to 60 minutes (or longer – overnight).
Preheat oven to 200°C. Line a roasting tray with foil, then arrange the marinated wings in a single layer. Roast for 30 minutes, then remove from oven and use a pastry brush to brush with more marinade. Return to the oven, and keep on brushing every 10 minutes until the wings are very tender and the edges are dark, glossy and sticky. Remove from the oven and serve hot or at room temperature.
Make the dip (while the chicken is cooking): place all the ingredients in a food processor and process until smooth and thick, add a little more milk if too thick. Keep any leftovers refrigerated in a covered glass jar.
About the wine: Signature Chenin Blanc
This Chenin is both crisp and fruity with green guava, pear, apple and hints of litchi on the nose. A well-balanced palate and a strong finish. Maturation occurred on the fine lees for another three months to give extra body and elegance. The wine is not oaked.
Spier Signature wines can be tasted and purchased at the farm in Stellenbosch and are widely available at retail outlets and supermarkets and online at shop.spier.co.za.
* Recipe & image by Spier.
