This recipe for sticky BBQ chicken wings is a winner this bank holidays

  • 35mins
  • 2-3
  • Easy


  • For the chicken
  • 4 tbsp tomato purée
  • 4 tbsp honey
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tsp mustard
  • ½ tsp chilli flakes (optional)
  • 10 chicken wings
  • For the dip
  • 5 spring onions, roughly chopped
  • 3 celery stalks, roughly chopped
  • 100g sour cream
  • 100g crème fraîche
  • 75g mild blue cheese
  • 1tsp Worcestershire sauce


Combine all of the chicken sauce ingredients in a small pan and bubble for a few minutes until it becomes thick. Put the chicken wings into a dish and pour the sauce over, toss well so the chicken is completely coated.

Cook on the BBQ for 20-25 minutes, turning and basting every 5 minutes during cooking.

While the chicken is cooking whizz together all of the dip ingredients in a blender until combined but not completely smooth. Taste and season. Chill in the fridge until ready to serve.

When the chicken is cooked, transfer it to a serving platter with a bowl of blue cheese sauce and some celery sticks and Little Gem wedges for dipping.

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