Tuesday, September 06, 2011

Sticky sweet-and-spicy chicken wings with blue cheese dressing

Do you want the good news or the bad news first? The good news is these chicken wings are smack-your-lips and lick-your-fingers good. Oh man did I miss chicken wings in Australia (Fact: Chicken wings are not standard pub fare around the world. I learned this once I took my head out of the proverbial Canadian sand.) The bad news is, they're made with a bunch of things that aren't good for you. BUT they're not deep-fried or fried in any sense so they're better than restaurant versions. Anyways, I decided we needed a mid-week treat and made a batch from a recipe adapted from the LCBO's (that's Liquor Control Board of Ontario) free BBQ guide. Apparently the wings are best paired with Alexander Keith's dark ale. Their words, not mine.
To start, marinate 4 lbs of chicken wings/drumsticks in 1/2 cup cream, 1/2 cup lemon juice, 1/4 cup sugar, 1 T salt and 1 T chopped thyme.
Marinate for about 2 hours, then drain the chicken from the marinade. 

Mix 1/2 cup maple syrup, 1/2 cup Russian mustard, 3 T soy sauce, 6 cloves of garlic and 1 tsp chile powder. The original recipe called for 3 T lemon juice and 2 T olive oil as well, but I omitted both. In retrospect, I would have upped the chile powder a little or added some Frank's Red Hot.

Cover the chicken with the sauce, reserved some for basting. BBQ over low to medium heat, turning frequently and basting occasionally for 20-30 minutes.

Blue cheese dressing
I followed this recipe, or use a commercial version.

I served with carrot and cucumber sticks and new potatoes roasted with olive oil, thyme and garlic.


  1. These look good! I wonder if they could go into the oven, too?

  2. Mmmmm damn girl you're going to have me eating meat if I keep drooling over your recipes! ;)


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