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Spicy Chicken Wings with Blue Cheese Dipping Sauce & Thyme & Feta Potato Wedges

I will order chicken wings if they are on the menu, I can’t pass them over. My favs are spicy buffalo wings. I’m not sure if buffalo wings are like champagne, i.e. you can only call them buffalo wings if they hail from Buffalo New York. Anyhow, for me they must be crispy skinned with a nice layer of spicy sauce but not drenched and soggy. Here’s my take on the old favourites. The potato wedges are pretty much a Yotam Ottolenghi recipe. They are so good.

Serves 4


Wings Recipe

2 kg chicken wings

100g flour

1 tbsp. paprika

1 tbsp. cayenne pepper

Salt & pepper

1 tbsp. olive oil for sauce

50ml olive oil for cooking wings

3 tbsp. hot sauce

2 tbsp. apple cider vinegar

2 tbsp. brown sugar, muscovado is good

A few dashes of Worchester sauce

Wedges Recipe

1.5 kg baby potatoes, quartered

250g feta cheese, crumbled

3 sprigs thyme, leave stripped and roughly chopped

3 tbsp. olive oil, to cook the wedges in

2 tbsp. olive oil, to coat the wedges in

2 tbsp. sea salt

Cracked pepper

Blue Cheese Dipping Sauce Recipe

100g gorgonzola cheese (nice creamy one)

50g crème fraiche

2 tbsp. lemon juice

2 tbsp. chopped flat leaf parsley

Salt & Pepper


1. Heat the oven to 210 degrees Celsius.

2. Get two baking trays on the go. Add the oil for the chicken to one tray and the oil for the wedges to the other. Place them in the oven so that the oil heats up.

3. Put the flour, paprika, cayenne, salt and pepper on a plate and mix. Dust the chicken wings in the flour mixture. Just a light coating will do.

4. Add these to one of the baking trays with the hot oil. Be careful as the oil will be hot and may splatter.

5. Pat dry the potatoes dry with kitchen paper. In a large bowl, add the olive oil, thyme, sea salt & pepper. Add the potatoes and coat. Add them into the 2nd baking tray in the oven.

6. Next make the spicy sauce. Add all the ingredients to a bowl and stir until the sugar dissolves. At 20 minutes into the cooking time for the wings, brush the sauce over the wings.

7. Cook the wings for another 20 minutes. Both the wings and wedges should be finished around the same time.

8. While the wings and wedges are cooking, you can make the sauce. Make is an exaggeration, just put the ingredients in a bowl and stir, easy.

9. Serve the chicken wings with some celery sticks, a sprinkle of fresh herbs and the blue cheese dipping sauce.

10. Serve the wedges with the crumbled feta.

I saw this pale ale in Lidl and had to try it. It’s called Fruit Shute Amplitude and is a tropical fusion of mango, passionfruit and pineapple. It’s lovely and refreshing. Serve with crushed ice and squeeze of lime. A taste of summer.

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