If you’re having a gathering for New Years, this is a great, easy recipe for making chicken wings.Even if you’re not, these are also perfect for eating while sat on the sofa watching the New Years fireworks on TV.
If you are making for a crowd you might want to reduce the amount of the spicy sriracha sauce, but personally I like wing to be hot, with the cool blue cheese sauce to counter balance. You’ll also need to multiply the ingredients as this recipe makes enough for 4 as part of a wider buffet (or 2 if not).
What’s different about this recipe from others is the use of fennel seeds, which gives you a little aniseed note when you bite into one.
This is not my preferred method of cooking wings – I prefer to steam and then bake as it makes them more tender – but these still turn out lovely and is much easier way to prepare wings when you’re busy and time is against you. You just need to remember to marinate the wings for about 6 hours before you want to cook them.
Fry the onion, garlic and fennel seeds in 1 tbsp oil until soft. Allow to cool a little, then tip into a large bowl and mix in the paprika, vinegar, Worcestershire sauce, celery salt, sriracha, honey and soy. Add the chicken wings and mix. Cover with clingfilm and chill for at least 6 hours, or, ideally, overnight.
Heat the oven to 180C/fan 160C/gas 4. Take the wings out of the marinade and spread them out evenly on a baking tray. Drizzle over ½ the remaining marinade, and cook for 30 minutes.
To make the dip, blend the cheese and buttermilk together, then add the chives and Worcestershire sauce and set aside until ready to serve.
Take the wings out of the oven and add the rest of the marinade. Turn the oven up to 200C/fan 180C/gas 6 and put the wings back in for a further 20 minutes, turning them after 10 minutes, until sticky.
Plate up and serve immediately, with a pot of the blue cheese dip.