Crispy, golden chicken winglets and a tangy blue cheese dipping sauce make the perfect pairing for a cosy night in, game-day gatherings, or any occasion that calls for finger food done right. This easy recipe delivers maximum flavour with minimal fuss, using pantry staples and quick prep steps.
Ingredients
For the Chicken Winglets:
- 1 kg chicken winglets (tips removed, joints separated)
- 15 ml olive oil
- 5 g sea salt
- 5 g smoked paprika
- 3 g garlic powder
- 2 g onion powder
- 1 g cayenne pepper (optional)
- 2 g freshly ground black pepper
For the Blue Cheese Dipping Sauce:
- 100 g blue cheese, crumbled
- 100 g full-fat Greek-style yoghurt
- 30 ml sour cream
- 15 ml lemon juice
- 5 ml Worcestershire sauce
- 2 g garlic powder
- Salt and black pepper, to taste
- 5 g fresh chives, chopped (for garnish)
Instructions
- Preheat the oven to 200 °C (fan-assisted). Line a baking tray with parchment paper and place a wire rack on top. This setup ensures crisp skin all around.
- Prepare the winglets. In a large bowl, mix olive oil, sea salt, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and black pepper. Add the chicken winglets and toss well to coat each piece evenly.
- Bake the winglets. Arrange the seasoned winglets in a single layer on the wire rack, leaving space between each one. Bake for 25–30 minutes, turning them halfway through. The wings should be golden brown with crisp skin and cooked through.
- Make the dipping sauce. In a mixing bowl, whisk together the yoghurt, sour cream, lemon juice, Worcestershire sauce, and garlic powder until smooth. Fold in most of the crumbled blue cheese, reserving a few pieces for garnish. Season with salt and pepper to taste, then refrigerate until ready to serve.
- Garnish and serve. Once baked, transfer the winglets to a serving platter. Spoon the dipping sauce into a small bowl, sprinkle with the remaining blue cheese and chopped chives, and serve alongside the winglets.
Recipe Tips
- For extra crispy wings, pat them dry with paper towels before seasoning.
- Use the grill setting during the final 1–2 minutes of baking to crisp the skin even more.
- To save time, the dipping sauce can be made a day ahead and stored in the fridge.
Optional Variations
- Honey-Dijon Glaze: Brush the winglets with a mixture of 1 part honey to 1 part Dijon mustard during the last 5 minutes of baking.
- Buffalo Style: Toss the hot wings in a sauce made from 50 ml melted butter and 50 ml hot sauce.
- Asian-Inspired: Swap the dry rub for a mixture of soy sauce, sesame oil, rice vinegar, and a pinch of Chinese five-spice.
Leftover winglets can be cooled completely and frozen for up to 3 months. Reheat in a preheated oven at 180 °C for 10–12 minutes until hot and crisp. The dipping sauce will keep in the fridge for up to 3 days.
With this simple yet indulgent recipe, you’ll have a go-to dish that’s perfect for sharing and full of bold flavour. Serve it at your next gathering and watch it disappear.
