Sticky Hot Wings with Blue Cheese Dip

Crumbed, glazed or dipped into a sauce, sticky hot wings are arguably one of the greatest snacks ever. Here is a recipe for you to try.


Sticky Hot Wings with Blue Cheese Dip | House and Leisure

Saucy, spicy and oh-so-delicious, sticky hot wings are a party favourite for a very good reason. They are usually the first thing people go for on the snack platter or braai selection, despite having to get your hands messy to enjoy them. In fact, that's part of what makes them so fun to eat. 

Elevate your snack game with this recipe for sticky hot wings with blue cheese dip from Spier. They have paired the dish with their Signature Chenin Blanc, whose flavours are enhanced when enjoyed with the sticky hot wings. 

For the sticky hot wings marinade

  • 1/4 cup tomato sauce 

  • 3/4 cup smoky BBQ sauce

  • 15-30ml Sriracha sauce (or hot chilli sauce)

  • 15ml Worcestershire sauce

  • 30ml dark brown sugar (muscovado or demerara)

  • 5ml smoked paprika

  • 2,5ml salt

  • About 16 chicken wings, for covering in the marinade

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For the blue cheese dip

  • 100g blue cheese, crumbled
  • 1 cup thick sour cream or crème fraîche
  • 1/4 cup mayonnaise
  • 15-30ml milk
  • 10ml lemon juice (or apple cider vinegar)
  • Salt and pepper, to taste


Start with the sticky hot wings marinade. In a medium size mixing bowl, add all the ingredients for the marinade (except the chicken) and mix together. Pour over the chicken wings in a sealable container and marinate for 30-60 minutes (or longer – overnight). 

Preheat the oven to 200°C. Line a roasting tray with foil, then arrange the marinated wings in a single layer. Roast for 30 minutes, then remove from the oven and use a pastry brush to add more marinade. Return to the oven, and keep on brushing every 10 minutes until the wings are very tender and the edges are dark, glossy and sticky. Remove from the oven.

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Make the dip while the sticky hot wings are roasting. Mix all the ingredients in a food processor until smooth and thick (thin it with a little milk if it's too thick). 

TIP: The only way to get the chicken wings really glossy and sticky is to re-glaze them a few times while cooking. Keep on going (about 3-4 times) until you get the desired result, then serve hot or at room temperature with this zippy Southern-style blue cheese dip and a glass of Spier Signature Chenin Blanc.