The Scallywag & The Fiery Temper
2 kg chicken wings – cut along the joints into smaller pieces
1 jar ‘Mary’s Fiery Temper’ Habanero & Tomato Chutney
150g butter – melted
1 tbsp red wine vinegar
2 cloves garlic – crushed
50g creamy blue cheese – such as Gorgonzola
200g sour cream
Juice half 1 lemon
Tsp red wine vinegar
Salt & pepper
In a bowl mix ‘Mary’s Fiery Temper’, melted butter, vinegar and crushed garlic altogether. Put half the mixture into a separate bowl to reserve for later. Cut wings along their joints, and discard tips. Coat wings with half the hot marinade and marinate for 1 – 4 hours. Heat the BBQ to 180 C/full flame and put the wings onto the grill. Once the wings are on the BBQ reduce to 120 C/half flame. Cook for 15 minutes on one side, then turn to cook for a further 15 minutes.
While the wings are cooking, put the cheese into a bowl and using a wooden spoon, cream the cheese while adding the sour cream gradually. Add in the lemon juice and vinegar then season to taste with salt and pepper.
Once the wings are cooked, put them into a large clean bowl and toss them with the reserved hot sauce, then put onto a platter and serve with the blue cheese dipping sauce and some carrot and celery sticks.
Pour yourself a glass of ‘The Scallywag’ Chardonnay and enjoy!