Honey Cinnamon Chicken Wings with Blue Cheese Dipping Sauce
1 packet of Lilydale Free Range Wing Nibbles Coated in Manuka Honey & Cinnamon
⅓ cup sour cream
60g blue cheese, crumbled
1 teaspoon finely chopped chives, plus extra to serve
Parsley leaves, to serve
Lime wedges, to serve
Preheat the oven to 180C. Place Lilydale honey cinnamon chicken wings on a baking tray lined with baking paper, making sure to leave room between them so they crisp up evenly. Bake for 25-30 minutes until the wings are golden, crispy and cooked through.
Gently mix sour cream, blue cheese and chives in a bowl until combined. Season with a little salt and pepper to taste. Place in a serving bowl and sprinkle with extra chives.
Arrange cooked wings on a serving plate and garnish with parsley leaves and lime wedges.
Tip: Put parsley in iced water for 5 minutes for crisp, perky leaves. Shake off before serving.
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