STICKY WINGS WITH BLUE CHEESE SAUCE - Dan Kaarsberg
- 1.5kg chicken wings
- 1tbs Harvey's Kitchen - Smokey Morita Chilli Salt
- 1 cup Harvey's Kitchen - Smokey Tomato Ketchup
- 1tbs onion flakes
- 3tbs smoked paprika
- 3tbs mustard powder
- 1tsp pepper
- 1tbs crushed garlic
- 50gr blue vein cheese
- 300ml thickened cream
- 1tbs butter
- salt and pepper
Pre heat smoker or oven to 250℉
Add all dry spice ingredients in a large bowl and stir until combined.
Add wings and coat in rub.
Place wings in smoker or oven until internal temp of 160℉ approx 2.5 hrs, then remove and place in foil tray with 1 cup of sauce and coat wings, back in smoker for a further half an hour until sauce has thickened and sticky.
In a pot melt 1tbs of butter and add garlic for 1 min, add cream and blue cheese, salt and pepper to taste and bring to the boil, reduce heat and simmer for half an hour or until thickened.
# RIVERWAY CHICKEN WINGS
# HARVEY’S KITCHEN SAUCES