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Buffalo wings with blue cheese dip


  • To make the marinade, combine 2 chopped garlic cloves, the oil, soy, mustard, chilli paste, honey, Tabasco, Tequila, salt and pepper in a large bowl. Taste for seasoning.
  • Add the wings, toss until well coated and refrigerate anywhere from 2 hours to overnight, tossing every now and then.
  • When ready, cook the chicken on a preheated ridged grill (or BBQ), brushing with the marinade as you do so, stopping brushing about 10 mins from the end.
  • To make the dip, combine the remaining garlic clove with the blue cheese. Then add the buttermilk, sour cream and paprika. Combine well and taste for seasoning.
  • Serve the wings with the dip in a bowl on the side as a snack or starter.
  • nb.  Chicken drumsticks could be used if you prefer.



  • 3 garlic cloves, crushed
  • 3 tbsp vegetable oil
  • ¼ cup soy sauce
  • ½ tbsp Dijon mustard
  • 1 tbsp chilli paste
  • 1 heaped tbsp honey
  • ½ tbsp Tabasco
  • 2 tbsp Tequila
  • sea salt & freshly ground pepper
  • 1 kg chicken wings, whole or cut at the joints, if you prefer
  • 100 gm blue cheese, crumbled
  • 150 ml buttermilk
  • 150 ml sour cream
  • ¼ tspn paprika

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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