Sticky Chicken Wings with Blue Cheese Dip
Although cheese is best eaten at the end of a meal or in salads, the fact that cheese sauces can be made is often overlooked.
Sticky Chicken Wings with Papillon Roquefort Dip
A classic chicken recipe at first glance, but when you taste it with this blue cheese sauce it is an immediate shock!
12 chicken wings, separated at the joint and tips discarded
1 tablespoon vegetable oil
Salt and pepper
1/4 cup sour cream
2 ounces (1/4 cup) cream cheese, at room temperature
1/4 cup crumbled Papillon Roquefort
1/4 cup store-bought tangy barbecue sauce
1 clove garlic, finely chopped
1/4 cup sesame seeds, toasted
Position an oven rack in the upper third of the oven and preheat to 450 degrees . Line a large rimmed baking sheet with foil. In a large bowl, toss together the chicken, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Arrange the chicken on the prepared baking sheet and roast for 15 minutes.
Meanwhile, in a small bowl, mash the sour cream and cream cheese with a fork; season with salt. Stir in the blue cheese and 1 tablespoon water. Refrigerate until ready to use.
In another large bowl, stir together the barbecue sauce, honey and garlic. Transfer the partially cooked chicken wings to the sauce with tongs and stir to coat. Discard the foil and line the same baking sheet with parchment paper. Return the wings to the baking sheet and roast in the oven for 8 minutes. Sprinkle with the sesame seeds and roast until the wings are nicely browned, about 5 minutes more. Serve with the blue cheese dipping sauce.