Sticky bourbon BBQ wings with blue cheese dip

 

Method 1

Ingredients

1kg whole chicken wings

2 tbsp olive oil

4 celery sticks

each cut into 4 small sticks (keep some with their leaves)

bunch French breakfast radishes

(with their leaves if you can get them)

For the barbecue sauce

150ml tomato ketchup

100ml cider vinegar

100ml bourbon

4 tbsp dark brown sugar

2 tbsp hot chilli sauce

1 tbsp Worcestershire sauce

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground paprika

1 tbsp butter

For the blue cheese dressing

100g gorgonzola

150ml soured cream

50g mayonnaise

good squeeze lemon juice

step 1

Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.

step 2

Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.

step 3

Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.

step 4

Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they’re fully cooked, toss them in the rest of the sauce so that they become sticky.

step 5

In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.

Method 2

🧂 Ingredients

For the wings:

1–1.2 kg chicken wings (split into drumettes & flats)

Salt & black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 tablespoon baking powder (for crispiness)

1–2 tablespoons oil

For the sticky bourbon BBQ sauce:

½ cup BBQ sauce (your favorite)

¼ cup bourbon

2 tablespoons brown sugar

1 tablespoon honey

1 tablespoon soy sauce

1 teaspoon Dijon mustard

2 cloves garlic, minced

½ teaspoon smoked paprika

Optional: pinch chili flakes

For the blue cheese dip:

½ cup mayonnaise

¼ cup sour cream

80–100g blue cheese (crumbled)

1 tablespoon lemon juice or vinegar

1 small clove garlic, finely minced

Salt & black pepper

🍳 Instructions

1. Prep & cook the wings

Oven method (easy & crispy):

Pat wings dry (important!).

Toss with baking powder, salt, pepper, paprika, and garlic powder.

Place on a rack over a tray.

Bake at 220°C (425°F) for 40–45 minutes, flipping halfway, until crispy.

Alternative: Air fry at 200°C for ~20–25 minutes, shaking halfway.

2. Make the bourbon BBQ sauce

In a saucepan, combine all sauce ingredients.

Simmer for 8–10 minutes until slightly thick and glossy.

Let the alcohol cook off (you’ll smell it mellow).

3. Make the blue cheese dip

Mix mayonnaise, sour cream, blue cheese, lemon juice, and garlic.

Season to taste.

Chill in the fridge while wings cook (flavor improves as it sits).

4. Toss & glaze

Once wings are crispy, toss them in the warm bourbon BBQ sauce.

For extra stickiness: return coated wings to the oven for 5–10 minutes to caramelize.

5. Serve

Serve hot with the blue cheese dip on the side

Add celery & carrot sticks for crunch

🔥 Tips & Variations

Want extra crispy? Skip oil and rely on baking powder + dry wings

Grill finish: toss wings on a hot grill for a smoky char after saucing

No bourbon? Substitute apple juice + a splash of vanilla + extra vinegar

Prefer milder? Reduce mustard and chili flakes