Iceberg wedge salad with blue cheese dressing
A crisp salad with tangy blue cheese dressing, crumbled cheese and crunchy toasted walnuts - a great accompaniment to steak
Hot wings
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight marinating
- More effort
- 4 as a starter
Skip to ingredients
- 12 jumbo chicken wings
- 280ml buttermilk
For the spice mix
- 75g cornflour
- 1 tbsp smoked paprika
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried sage
- 2 tsp chilli powder
- 2 tsp garlic powder
- 2 tsp onion salt
- ½ tsp ground white pepper
For the glaze
Nutrition: per serving
- kcal518
- fat19g
- saturates5g
- carbs52g
- sugars34g
- fibre2g
- protein33g
- salt4.9g
Method
step 1
Put the chicken wings, buttermilk and 1/2 tsp salt in a bowl and toss together to coat. Cover and leave in the fridge overnight.
step 2
Heat oven to 200C/180C fan/ gas 6. Put all the ingredients for the spice mix in another large mixing bowl with a pinch of salt and mix well. Remove the wings from the fridge and, one at a time, roll them in the spice mix. Once fully coated, tip onto a baking tray lined with baking parchment, and roast for 35 mins. Meanwhile, mix the ingredients for the glaze together.
step 3
Once the wings have browned, remove them from the oven and generously brush with the glaze. Reduce oven to 180C/160C fan/ gas 4, put the wings back in and cook for a further 15 mins or until the glaze has gone sticky and is starting to caramelise. Remove the wings from the oven and rest for a minute or so. Serve with a blue cheese dip, if you like.
