These chicken wings are marinated in a mix of cayenne pepper for spice, mustard for sharpness, vinegar for sourness and maple syrup for mellow sweetness. Serve with a rich blue cheese sauce for a dish that ticks all the boxes for great comfort food.
- 1 kg chicken wings
- 1 cup (250 ml) Canadian maple syrup
- ¼ cup (60 ml) white wine vinegar
- 30 g Dijon mustard
- 10 ml Worcestershire sauce
- 5 g cayenne pepper
- sliced jalapeños and herbs, to serve, optional
Blue cheese sauce
- 250 g blue cheese, torn
- 20 g jalapeños
- 150 g cream, warmed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: overnight
- Place chicken wings in a large bowl. Combine remaining ingredients and pour over wings. Season with salt and pepper. Use hands to massage marinade into wings. Cover and marinate in fridge overnight.
- Preheat oven to 180°C. Transfer wings to a large baking dish. Roast for 25 minutes, or until wings are cooked through and coloured.
- Meanwhile, place cheese and jalapeños in a blender. Process to combine. Add cream and blend again, until combined. Season to taste. Serve with wings.