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Sticky Bourbon Chicken Wings with a Dirty Cheesy Dip

Ingredients . . .

For the wings:

  • 1kg chicken wings
  • 75g ketchup
  • 3 tbsp cider vinegar
  • 3 tbsp bourbon whisky
  • 3 tbsp (30g) brown sugar
  • 1½ – 2 tbsp hot chilli sauce, according to taste
  • 1 tbsp Worcestershire sauce
  • 2 tsp BBQ seasoning
  • 25g butter
  • 1 tbsp oil
  • Salt & pepper

For the dirty Applewood® dip:

  • 3 slices cooked smoked bacon (approx. 20g), finely chopped
  • 200g light cream cheese
  • 75g Applewood® Wedge, grated
  • ½ cup (120ml) BBQ sauce
  • To serve 3-4 Spring onions, trimmed and finely sliced

Method . . .

  • Preheat the oven to 220C/200C fan/gas 7.
  • Prepare the chicken wings; firstly, remove and discard the wing tips, then cut the wing in two at the joint. Place the prepared wings on a large roasting tray. Pour over a tablespoon of oil and season with salt and pepper, mix well to ensure they are evenly coated and place in the preheated oven for 20 minutes.
  • Make the hot wing sauce by combining all the ingredients in a small saucepan and heat until the butter has melted. Simmer for 5 minutes.
  • After the 20 minutes pour the hot wing sauce over the chicken wings. Mix well and return to the oven. Reduce the heat to 200C/180C fan/Gas 6 and bake for another 10 minutes.
  • Prepare the dirty Applewood® dip by blitzing 3/4 of the bacon with the other sauce ingredients in a food processor, or with a stick blender until well combined, but not completely smooth. Transfer to a small bowl and garnish with the remaining chopped bacon.
  • Remove the chicken wings from the oven, turn and mix before returning to the oven for a final 10-15 minutes until cooked, well browned and sticky.
  • When cooked, transfer the wings to a serving platter. Garnish with the spring onions and serve immediately with the Applewood® dip and plenty of napkins.