Sticky chicken wings are one of South Africa’s best-loved snacks. When having friends or family over, you can’t go wrong with presenting a platter full of wings alongside a mouth-watering blue cheese dip!
The only way to get the chicken wings glossy and sticky is to re-glaze them a few times while cooking. Keep on going (about 3-4 times) until you reach the desired result, then serve hot or at room temperature with this zippy Southern-style blue cheese dip and a glass of white wine. The question of the ideal pairing of white with wings has always been open, until now!
The Spier Signature Chenin is both crisp and fruity with green guava, pear, apple and hints of litchi on the nose. It has 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 unoaked.
To make sure that your experience of sticky chicken wings and Spier Signature Chenin Blanc is superlative, Spier has sent their Sticky Chicken Wings recipe for you.
Sticky hot wings with blue cheese dip
Serve with Spier Signature Chenin Blanc
For the hot sticky marinade: (serves 4)
1/4 cup (60ml) tomato sauce (ketchup)
3/4 cup (180ml) smoky BBQ sauce
15-30ml (1-2 tablespoons) Sriracha sauce (or hot chilli sauce)
15ml (1 tablespoon) Worcestershire sauce
30ml (2 tablespoons) dark brown sugar (muscovado or demerara)
5ml (1 teaspoon) smoked paprika
2,5ml (1/2 teaspoon) salt
About 16 chicken wings, for covering in the marinade
For the dip:
100g blue cheese, crumbled
1 cup (250ml) thick sour cream or crème fraiche
1/4 cup (60ml) mayonnaise
15-30 ml (1-2 tablespoons) milk
10ml (2 teaspoons) lemon juice (or apple cider vinegar)
Salt and pepper to taste
- 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 sealable container and marinate for 30 to 60 minutes (or longer – overnight).
- Preheat the oven to 200° Line a roasting tray with foil, then arrange the marinated wings in a single layer. Roast for 30 minutes, then remove from the 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 roasting. Mix all the ingredients in a food processor and until smooth and thick (thin it with a little milk if its too thick). Keep any leftovers refrigerated in a covered glass jar.
The other good news is that the Spier Signature Chenin Blanc retails for a reasonable R52.00 a bottle and is available at leading liquor outlets nationwide, so everyone can enjoy it.
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