Crumbed Chicken Wings With Blue Cheese Dipping Sauce

Crumbed Chicken Wings With Blue Cheese Dipping Sauce

This is a wonderful sharing platter as a starter.

Serves 4 – 6

Preparation time 20 – 30 minutes

Cook time 45 minutes

Barbara’s tip – Keep wingtips to make a stock or gravy. Freeze till needed.

Ingredients

  • 16 Cream Crackers
  • 15 g flat leaf Italian parsley
  • salt and freshly grounded black pepper
  • 20 chicken wings, split at the joint, wingtips removed
  • 1 egg, beaten
  • 250 ml canola oil

Blue cheese dipping sauce

Ingredients

  • 250 ml crème fraÎche (sour cream)
  • 200 g blue cheese
  • 60 ml milk
  • freshly grounded black pepper

Ingredients

  • micro herbs
  • fresh limes

Preheat oven to 180 °C. Place crackers and parsley in food processor. Blend till very fine crumbs. Season crumbs with salt and pepper. Place split chicken wings in a mixing bowl and season with salt and pepper. Add egg and cover the wings with beaten egg. Pour oil in a big oven dish. Cover wings well with crumbs and place in oven dish. Place in oven for 45 minutes till crisp and golden. Take out and drain on kitchen towel. Blue cheese dipping sauce Place crème fraîche and blue cheese in food processor. Blend and add milk and blend well. Spoon in bowl. Arrange chicken wings on serving platter and sprinkle with micro herbs. Serve with blue cheese sauce and fresh limes.

 

GEKRUMMELDE HOENDERVLERKIES MET BLOUKAAS-DOOPSOUS
Dis ‘n heerlike deelbord vir ‘n voorgereg.

Genoeg vir 4 – 6

Voorbereidingstyd 20 – 30 minute

Kooktyd 45 minutes

Barbara se wenk Vries die punte van die hoendervlerkies en gebruik vir souse of aftreksel.

Bestanddele

  • 16 beskuitjies (Cream Crackers)
  • 15 g platblaar Italiaanse pietersielie
  • sout en varsgemaalde swartpeper
  • 20 hoendervlerkies, punte afgesny en vlerkies in 2 gesny
  • 1 eier, geklits
  • 250 ml canola olie


Bloukaas-doopsous

Bestanddele

  • 250 ml crème fraîche (suurroom)
  • 200 g bloukaas
  • 60 ml melk
  • varsgemaalde swartpeper


Bestanddele

  • mikrokruie
  • vars lemmetjies

Verhit oond tot 180 °C.  Plaas beskuitjies en pietersielie in voedselverwerker. Verwerk tot fyn krummels. Geur krummels met sout en peper. Plaas vlerkies in mengbak gooi eier oor. Bedek goed met eier. Rol vlerkies in krummels en maak seker dit is goed bedek. Gooi olie in oondbak en plaas vlerkies in oondbak. Plaas in oond vir 45 minute tot goudbruin en bros. Dreineer op kombuispapier. Bloukaas-doopsous Plaas crème fraîche en bloukaas in voedselverwerker. Meng tot gladde puree. Voeg melk by en meng goed. Skep in opdienbakkie. Rangskik vlerkies op opdienbord en sprinkel mikrokruie oor. Sit voor saam met vars lemmetjies.

 

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