-
1
Preheat the oven to 200C/180C fan/gas 6.
-
2
Brush a large baking tray with oil.
-
3
Put the chicken wings on a board and, using a sturdy set of scissors or poultry shears, cut off the wing tips.
-
4
Next, cut through the main joint between each part of the wing to give too meaty pieces.
-
5
Place all the chicken wing pieces in a large plastic food bag or bowl and sprinkle with the Creole seasoning.
-
6
Toss the chicken in the seasoning until lightly coated.
-
7
Scatter over the baking tray and cook in the centre of the oven for 20 minutes.
-
8
Turn the chicken with tongs and cook for 20 minutes more.
-
9
While the chicken in cooking, making the basting sauce.
-
10
For the basting sauce: put the ketchup, honey, vinegar and Worcestershire sauce in a bowl and stir until thoroughly combined.
-
11
Take the chicken out of the oven and pour over the sauce.
-
12
Toss the chicken to coat in the sauce and return to the oven for 10 minutes more.
-
13
For the blue cheese dip: mash the cheese with a fork in a bowl with the soured cream and mayonnaise until almost smooth.
-
14
(For a smoother sauce, blitz with a stick blender.)
-
15
Spoon into a serving dish and put on a platter with the celery sticks.
-
16
As soon as the chicken is ready, transfer to the platter and serve hot with plenty of napkins!
