Sticky bourbon BBQ wings with blue cheese dip

• whole chicken wings↗1kg kg
• olive oil↗2 tbsp tbsp
• celery sticks↗4

  each cut into 4 small sticks (keep some with their leaves)

• French breakfast radishes↗bunch

  (with their leaves if you can get them)

• tomato ketchup↗150ml ml
• cider vinegar↗100ml ml
• bourbon↗100ml ml
• dark brown sugar↗4 tbsp tbsp
• hot chilli sauce↗2 tbsp tbsp
• Worcestershire sauce↗1 tbsp tbsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• ground paprika↗1 tsp tsp
• butter↗1 tbsp tbsp
• gorgonzola↗100g g
• soured cream↗150ml
• mayonnaise↗50g
• lemon juice↗good squeeze

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/ gas 7. Cut the chicken wings into winglets by slicing through each of the joints. Keep the two meaty pieces and discard the wing tips, or freeze for stock.

2. 2

   Put the winglets on a large baking sheet, drizzle with the olive oil, then season. Roast in the oven for 20 mins, then reduce the temperature to 180C/160C fan/ gas 4 and cook for a further 25 mins.

3. 3

   Meanwhile, make the barbecue sauce. Put all the ingredients, except the butter, in a pan and mix together with plenty of black pepper. Let it bubble away for 3-5 mins to thicken up a little, then add the butter and stir until it has melted and made the sauce nice and shiny. Season to taste.

4. 4

   Half an hour before the chicken wings are ready, take them out of the oven and brush over three-quarters of the barbecue sauce. When they’re fully cooked, toss them in the rest of the sauce so that they become sticky.

5. 5

   In a small bowl, mash the blue cheese dressing ingredients together with some seasoning, until combined. The barbecue sauce and dip can be made a day ahead, covered and chilled. Serve alongside the wings with the celery sticks and radishes for dipping.