This sticky American chicken wings recipe is made with Creole seasoning, honey, ketchup, and blue cheese. The result is a crispy, tangy, and deeply flavourful snack. Serves 4 people in just 55 minutes.
I make this every time we have friends over for game day. The wings are cooked to golden perfection and the glaze caramelises beautifully in the oven.
American Chicken Wings Ingredients
For the Wings:
- 2 tsp sunflower oil
- 900g chicken wings
- 2 tbsp Creole seasoning
For the Basting Sauce:
- 6 tbsp ketchup
- 2 tbsp clear honey
- 1 tbsp cider vinegar
- 1 tbsp Worcestershire sauce
For the Blue Cheese Dip:
- 75g Stilton cheese, or other tangy blue cheese
- 100g soured cream or half-fat crème fraîche
- 3 tbsp mayonnaise
- Celery sticks, to serve
How To Make American Chicken Wings
- Prepare the wings: Preheat your oven to 200°C (180°C Fan / Gas Mark 6) and brush a large baking tray with oil. Cut the chicken wings at the joints into three pieces, discarding the small wing tips. Toss the pieces in a large bowl with the Creole seasoning until lightly coated.
- Bake the wings: Arrange the seasoned chicken wings in a single layer on the prepared baking tray. Bake in the centre of the oven for 20 minutes. Turn the wings with tongs and cook for another 20 minutes.
- Make the basting sauce: While the wings are in the oven, combine all the basting sauce ingredients in a small bowl. Stir until the sauce is smooth and well combined.
- Glaze and finish baking: After the second 20-minute bake, take the wings out. Pour the basting sauce evenly over them and toss to coat. Return the tray to the oven and bake for a final 10 minutes until the sauce is sticky and glazed.
- Prepare the blue cheese dip and serve: While the glazed wings are in the oven, mash the Stilton cheese in a bowl with a fork. Stir in the soured cream and mayonnaise until almost smooth. Transfer the hot chicken wings to a platter with celery sticks and serve immediately.
What Is the Secret to Perfect American Chicken Wings?
- Cut the Wings Properly: For a more professional look and even cooking, make sure to cut the wings at the joint. You can use kitchen shears for this, which makes the job much easier.
- Don’t Overcrowd the Pan: For the crispiest wings, arrange them in a single layer on the baking tray. This allows the hot air to circulate around each piece, giving you that perfect crispy skin.
- Customize the Spice: If you can’t find Creole seasoning, you can make your own with a blend of paprika, black pepper, cayenne pepper, dried thyme, and oregano for a similar spicy flavour.
- Serve with the Right Dip: The blue cheese dip is a classic pairing for American-style chicken wings. Try serving alongside Hairy Bikers fried chicken for a complete feast.
What Should You Serve on the Side?
These sticky, spicy chicken wings are fantastic on their own with the blue cheese dip and a side of crisp celery sticks. For a more complete meal, serve them alongside classic American sides like coleslaw, potato wedges, or corn on the cob. They also pair well with a cold beer.
For a Caribbean-inspired spread, add Hairy Bikers jerk chicken to the table.
Does This Reheat Well?
Place any leftover chicken wings in an airtight container and store them in the refrigerator for up to 3 days. To reheat, place them on a baking tray and warm in the oven at 180°C (160°C Fan / Gas Mark 4) until heated through. This helps them crisp back up and restores some of the original texture.
Freezing leftovers is not recommended, as the texture of both the sauce and wings can change significantly upon thawing. It’s best to enjoy them fresh or within a few days.
Nutrition Facts
- Serving Size: 1/4th of the dish (approximate)
- Calories: 512 kcal
- Total Fat: 35g
- Saturated Fat: 11g
- Cholesterol: 130mg
- Sodium: 875mg
- Total Carbohydrate: 22g
- Dietary Fibre: 1g
- Sugars: 18g
- Protein: 28g
Frequently Asked Questions
What temperature should you bake chicken wings at? Bake at 200°C (180°C Fan / Gas Mark 6) for 40 minutes, then glaze and bake 10 more minutes. This gives crispy skin with a sticky, caramelised finish.
How do Hairy Bikers American chicken wings compare to Buffalo wings? These are baked with Creole seasoning and a sweet glaze, while Buffalo wings are deep-fried and coated in hot sauce. Both are served with blue cheese dip and celery.
Can you make these American chicken wings on a barbecue? Yes, cook them on the grill over medium heat, turning often until cooked through. Brush on the basting sauce in the final few minutes, turning frequently to prevent burning.
Can you prepare American chicken wings ahead of time? You can season the wings with the Creole spice rub and keep them covered in the fridge for up to 24 hours before baking. Make the basting sauce ahead too and store it in a sealed jar.
What is the best blue cheese for the dip? Stilton works beautifully because it has a strong, tangy flavour that cuts through the sweet glaze. Roquefort or Danish Blue are also good options if you prefer a milder taste.
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- Hairy Bikers Chicken Cider Casserole Recipe
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Hairy Bikers American Chicken Wings Recipe
Description
These American chicken wings are coated in Creole seasoning and baked until crispy, then glazed with a sticky honey and ketchup sauce. Ready in just 55 minutes and served with a tangy blue cheese dip.
Ingredients
Instructions
- Prepare the wings: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Cut the chicken wings at the joints to separate them into three pieces, discarding the small wing tips. Toss in a bowl with the Creole seasoning until lightly coated.
- Bake the wings: Arrange the seasoned chicken wings in a single layer on a baking tray brushed with oil. Bake in the centre of the oven for 20 minutes. Turn the wings with tongs and cook for another 20 minutes.
- Make the basting sauce: While the wings are in the oven, combine ketchup, honey, cider vinegar, and Worcestershire sauce in a small bowl. Stir until smooth and well combined.
- Glaze and finish: After the second 20-minute bake, take the wings out. Pour the basting sauce over them and toss to coat. Return the tray to the oven and bake for a final 10 minutes until sticky and glazed. Serve with blue cheese dip and celery sticks.
