HOT CHICKEN WINGS WITH CLOTTED CREAM & CORNISH BLUE SAUCE
DESCRIPTION
Over the years the South West has developed a real love of BBQ and Cajun spices so for a bit of fun we wanted to incorporate our classic Trewithen Dairy Cornish Clotted Cream into a finger-lickin’ dish. The clotted cream works really well with this sauce and could be adapted to pair with pork tenderloin or a nut roast as proper weekend treat.
INGREDIENTS
For the wings:
600g Free Range Chicken Wings or Drumsticks 1 tbsp Paprika
1 tsp Nutmeg
1 tsp dried Sage
50g Plain flour
75g Butter
2 tbsp Honey
75g Franks Hot Sauce or local hot sauce Rapeseed Oil for Frying
For the Dip:
50g Cornish Blue Cheese
50g Trewithen Dairy Cornish Clotted Cream
1tbsp Trewithen Dairy Cornish Milk or Buttermilk
25g Mayonnaise
Juice of 1/2 Lemon
Finely chopped Garlic clove
Pinch of Sea Salt
Walnuts (optional)
METHOD
Make the Cornish Blue Cheese sauce by combining all ingredients together into a food processor and blitzing until nearly smooth but maintaining a bit of texture. Set aside in the fridge or portion into dipping pots. For the Chicken wings dredge in the seasoned flour with sage, nutmeg and paprika. Dust off excess and then shallow fry in a skillet with an inch of hot oil for 15-20 minutes or until golden brown. Leave on a rack with kitchen towel to drain off excess oil. For the hot pepper sauce melt the butter and add the honey and hot sauce, stirring until smooth and glossy. Then add in the chicken coasting thoroughly. Serve with plenty of napkins and a large pot of clotted cream and blue cheese dipping sauce.
