Mini croque monsieurs
Turn a comfort food classic into a cute canapé with these mini melted cheese and ham toasties on cocktail sticks - perfect for a party or buffet
Sticky bourbon BBQ wings with blue cheese dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 40
Skip to ingredients
- 1kg whole chicken wings
- 2 tbsp olive oil
- 4 celery stickseach 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
Nutrition: per wing
- kcal213
- fat13g
- saturates5g
- carbs9g
- sugars9g
- fibre1g
- protein10g
- salt0.6g
Method
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.
