For the chicken wings:
- 4 tbsp tomato ketchup
- 4 garlic cloves, crushed
- 3 tbsp soft brown sugar
- 2 tbsp sweet chilli sauce
(+ extra for later)
- 4 tbsp dark soy sauce
- If like wings hot then add a splash of you favourite hot sauce - 1kg chicken wings separated at the 'elbow', tips discarded
For the blue cheese dip:- 300g creme fraiche
Heat the oven to 200C/180C fan/gas 6.
Grab a large bowl and throw in all the ingredients for the chicken wings (plus some seasoning) and mix until the sugar has dissolved. Tip in the chicken wings and mix well until all the wings get a good coating. Tip it all out onto a roasting tin so that the wings form one layer. Roast for 40 mins until cooked through. Sometimes they can take longer. I prefer to leave them in until the sugar caramelises and they're sticky.
While the wings are cooking, make the blue cheese dip. Pit all the ingredients for the blue cheese dip into a large bowl and mix well. Make sure you crumble up the blue cheese with your hands as your putting it in. If you still have large chunks grab a whisk and give it all a good thrashing to combine. Wash and cut the celery into chunks. I like to cut them short enough to be around 2 bites to discourage double dipping but the length is up to you.
Pile the wings onto a plate and get messy.