- 24 large, free-range chicken wings
- 4 tsp Tabasco sauce
- Olive oil, for brushing
- 100g unsalted butter
- 4 tsp cider vinegar
- 2 tsp sweet chilli sauce (we used Lingham’s, from Waitrose and delis)
For the blue cheese dressing
- 50g creamy blue cheese, such as Danish Blue
- 1 small garlic clove, crushed
- 4 tbsp mayonnaise
- 2 tsp lemon juice
- 4 tbsp soured cream or wholemilk natural yogurt
- 1 large shallot, finely chopped
- 1 tbsp chopped fresh parsley leaves
- 1 tbsp milk (optional)
- Cut off and discard the pointy tip from each wing, then make a shallow slash through the skin. Put in a bowl, drizzle over 1 teaspoon Tabasco and massage into the slashes. Cover and marinate in the fridge for at least 1 hour or up to 6 hours.
- If using a charcoal barbecue, light about 30 minutes before you want to cook. For a gas barbecue, preheat 10 minutes beforehand.
- Make the dressing. Crumble the cheese into a bowl, add the garlic and 2 tablespoons mayonnaise and cream together until smooth but with a few small lumps. Stir in the remaining mayonnaise, the lemon juice, soured cream or yogurt, shallot and parsley – loosen with the milk if necessary. Spoon into 4 small pots, cover and chill until serving.
- Brush the chicken wings with a little oil, season and barbecue directly over a medium heat for about 8 minutes each side or until golden and cooked through.
- Just before the wings are ready, melt the butter in a large, deep frying pan on the barbecue. Stir in the remaining Tabasco, the vinegar and the sweet chilli sauce and season with salt, to taste. Using tongs, transfer the chicken to the pan and toss well in the sauce.
- Take to the table and serve with the blue cheese dressing pots, for dunking. Also good with celery, iceberg lettuce and crusty bread, if you like.
- Cooking temperature: direct medium heat