By Natalie Coleman, Masterchef Winner 2013
Fried Chicken Wings with Blue cheese Dip
I fell in love with blue cheese dressing when I was on holiday in the US last year. I ate the American dream and it was one of their most popular dressings in restaurants.
It originates from the States and goes so well with fried chicken, so this is my unique take on it. You could also use this as a dressing for salads or even sandwiches.
Serves: 4
Ingredients:
- 20 Chicken Wings
For chicken marinade:
- 284ml Buttermilk
- 2 Bayleaves
- 1 tbsp Oregano
- 1 tsp Garlic Powder
- 1 tbsp Smoked Paprika
- 1 tbsp Ground Coriander
- 1 tbsp Ground Cumin
- 1 tsp Caynenne Pepper
- 4 Sprigs of Thyme
For the Chicken Flour:
- 250g Plain Flour
- 2 tbsp Smoked Paprika
- 1 tbsp Ground Cumin
- 1 tsp Caynenne Pepper
- 1 tbsp Ground Coriander
- 1 tsp Garlic Powder
- 1 tsp Cracked Black Pepper
For the Blue Cheese Dip:
- 100g Heinz [Seriously] Good Mayonnaise
- 100g Crème Fraiche
- ½ tbsp Dijon Mustard
- 2 tbsp Finely chopped chives
- 1 tbsp White Wine Vinegar
- 150g Grated blue cheese (stilton)
- Pinch of salt
- Juice from ½ Lemon
Method:
For the chicken wings:
- Place all the ingredients for the marinade in a mixing bowl and mix well. Add the chicken wings and marinade overnight
For the Blue Cheese dressing:
- For the dressing whisk the mayo and crème fraiche until smooth then mix in the rest of the ingredients.
- Set aside until ready to serve
For the chicken Wings:
- Preheat deep fat fryer to 160c
- In a mixing bowl add all the chicken flour ingredients and mix well. Remove the chicken wings from the marinade and shake off the excess marinade and coat evenly in the flour and fry in batches for 4-6mins.
- When the wings start floating it means they are cooked. Temperature check them with a probe and if over 70c they are cooked through. Remove from the heat and season with salt and serve straight away with the blue cheese dressing.
Recipe courtesy of Heinz.
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