A platter full of glazed sticky chicken wings is a guaranteed crowd-pleaser! The only way to get them really glossy and sticky is to re-glaze while cooking a few times. Keep on going (about 3-4 times) until you get the desired result, then serve hot or at room temperature with this zippy Southern-style blue cheese dip and a glass of Signature Chenin Blanc. These smoky, sticky chicken wings are classic finger food for snacking on with friends and family. Rustle up a big batch with this tangy Papillon Roquefort sauce for dipping and simple salad on the side.
A classic chicken recipe at first glance, but when you taste it with this blue cheese sauce it is an immediate shock!
Ingredients
12 chicken wings, separated at the joint and tips discarded
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.
