Cook’s notes: ‘Chicken wing nibbles’ or drumettes come ready to go in the supermarket. You can also use chicken wings in this recipe – about 12 chicken wings will also work.
Ingredients
Method
Preheat oven to 210°C (190° fan-forced). Line a baking tray with foil and lightly grease with olive oil spray. Place flour, cayenne pepper, garlic powder and salt into a large snap-lock bag. Shake to combine, add chicken, seal bag and toss until well coated, shaking off excess flour. Place chicken onto prepared tray and refrigerate at least 30 minutes.
In a medium bowl, whisk together butter and hot sauce. Dip chicken into butter mixture, and return to baking tray. Cook in oven for 30-35 minutes or until the chicken is cooked through, turning halfway to ensure even cooking.
Meanwhile, in a small bowl combine yoghurt, lemon juice, blue cheese and chives. Season and stir well to combine.
Serve chicken with yoghurt ranch dressing, pickles and celery sticks.
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