Throw a party for the rugby and serve these Sticky Chicken Winglets with Blue Cheese Dip
16-24 chicken wings
2 t (10 ml) Ina Paarman’s Chicken Spice
1 cup (250 ml) Ina Paarman’s Sticky Marinade
Blue Cheese Dip
1 x 300 ml Ina Paarman’s Blue Cheese Dressing
1/2 cup (125 ml) fresh cream
100 g crumbled blue cheese
Cut the wings in half through the ‘elbow’ joint. Toss the wings first with Chicken Spice and then the Sticky Marinade. Leave covered in the fridge overnight or for at least 3 hours. Bake open in a 190C oven for 45 minutes or braai or grill slowly while basting and turning regularly. Excellent with Blue Cheese Dip, flash-fried cherry tomatoes, garlic bread and a green salad.
Blue Cheese Dressing
Mix the Blue Cheese Dressing with the fresh cream and crumbled blue cheese.
By: Ina Paarman