Ingredients
Scale
- ¾ cup Plain Flour
- ½ tsp Cayenne Pepper
- ½ tsp Garlic Powder
- ½ tsp Salt
- 20 Chicken Wings (I removed the tips with scissors and split the wings into two parts at the joint)
- ½ cup Unsalted Butter (melted)
- ½ cup Hot Pepper Sauce (I’m using Franks)
FoodNerd’s Non-Blue Cheese, Blue Cheese Dip
- 250g Boursin (garlic and herb cream cheese- but nice and crumbly)
- 100ml Sour Cream
Instructions
- Line your grill tray with foil (so it’s not a huge pain to clean up afterwards!) and place a rack on top. Place the flour, cayenne pepper, garlic powder and salt in a big food bag and shake to mix. Add the wings, seal the bag and toss until coated well. Place the wings on the prepared rack over the tin and place in the fridge for 30 mins. This will help dry them out. I also patted the wings with kitchen towel before adding them to the flour to dry them more.
- Oven to 200C. Whisk the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture and place back on the rack. Bake for around 45 minutes and turn the wings over halfway to cook evenly. Baste on more of the sauce halfway through to get a good coating.
- I don’t massively like blue cheese and one of my friends was allergic to blue cheese so instead, I came up with this dip to help us cool down!
- Crumble the Boursin into a bowl and mix in the sour cream. Simples!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Meat
- Cuisine: American