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BBQ Sticky Chicken Wing Platter with Fresh Herb Ranch Dip
AINSLEY HARRIOTT25Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 little gem lettuce (halved)
- olive oil (for drizzling)
- 30 grams goat (Cojita, if you can get it, ’s Cheese, Feta or Parmesan, crumbled or shaved)
- 1 kg chicken wings (whole)
- 3 Tbsp. cornflour
- 1/2 tsp. smoked paprika
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
- 7 Tbsp. tomato ketchup
- 5 Tbsp. dark brown sugar
- 4 Tbsp. maple syrup (or runny honey)
- 4 Tbsp. cider vinegar
- 2 tsp. Worcestershire sauce (or dark soy sauce)
- 1 tsp. English mustard
- 1/2 tsp. ground cayenne
- 30 mL espresso (extra strong)
- 1 Tbsp. butter
- 4 Tbsp. soured cream (or Greek yoghurt)
- 4 Tbsp. mayonnaise
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. chives (snipped, plus extra for serving)
- 2 tsp. dill (chopped)
- 1 clove garlic (minced)
- 1 pinch onion powder
- 1/2 lemon (for squeezing)
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