Ingredients

Method

• 1 kg chicken wings
For the brine:
• 3 T salt
• 2 T brown sugar
• 1 L cold water
For the honey-buffalo glaze:
• 100 g butter
• 2 x 60 ml bottles Tabasco sauce
• ½ cup honey
For the blue cheese sauce:
• 100 g Woolworths Blue Rock cheese, crumbled
• 1 cup sour cream
• ¼ cup buttermilk
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the brine, dissolve the salt and sugar in the water in a large bowl. Add the chicken wings and refrigerate for 4 hours or overnight.

2. Remove the chicken wings from the brine, pat dry thoroughly, and bring to room temperature before cooking.

3. To make the buffalo sauce, melt the butter in a saucepan over a low heat. Stir in the Tabasco and honey until smooth. Set aside to cool slightly while you cook the wings.

4. To make the blue cheese sauce, mash the blue cheese in a bowl using a fork. Stir in the sour cream and buttermilk until combined. Season with salt and pepper and chill until ready to serve.

5. Place the wings over medium-hot coals and grill until the skin is crispy, turning often to prevent burning.

6. Remove the wings from the grill, toss in the honey buffalo sauce, then return to the grill briefly to caramelise before serving. Serve immediately with the blue cheese sauce.

Find more chicken recipes here

Videographer: Romy Wilson

Photographer: Shavan Rahim

Food Assistant: Leila-Ann Mokotedi