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PREP 25 minutes
TOTAL 25 minutes
Serves
US | METRIC

INGREDIENTS

  • 16 whole chicken wings
For the dry rub
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
Blue cheese dip
  • 200 ml buttermilk
  • 3 tbsps mayonnasie
  • ½ juice of a lemon
  • 100 g soft blue cheese
  • ½ clove garlic minced
  • 1 small bunch of chives, chopped

Click here to pre-order my new book

Smokey Bourbon glazed chicken wings

Smokey Bourbon glazed chicken wings

  1. Remove tips from wings but make sure you reserve them, as they are great for making stock.
  2. Cut each wing at the joint to make 32 pieces.
  3. Place into a bowl then coat with the dry rub. Leave to sit for a couple of hours.
  4. Place the wings onto a lined baking tray then bake in a pre-heated oven set at 180℃ for 20-25 minutes, until the juices run clear. You can finish these on a BBQ to caramelize them.
  5. Place the cooked wings into a bowl then dress with the lime juice, honey, bourbon and hot sauce. Mix well.
  6.  Whisk up all of the dip ingredients in a bowl then season with salt and pepper. 


Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Smokey Bourbon glazed chicken wings

Smokey Bourbon glazed chicken wings

PREP 25 minutes
TOTAL 25 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 16 whole chicken wings
For the dry rub
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
Blue cheese dip
  • 200 ml buttermilk
  • 3 tbsps mayonnasie
  • ½ juice of a lemon
  • 100 g soft blue cheese
  • ½ clove garlic minced
  • 1 small bunch of chives, chopped
  1. Remove tips from wings but make sure you reserve them, as they are great for making stock.
  2. Cut each wing at the joint to make 32 pieces.
  3. Place into a bowl then coat with the dry rub. Leave to sit for a couple of hours.
  4. Place the wings onto a lined baking tray then bake in a pre-heated oven set at 180℃ for 20-25 minutes, until the juices run clear. You can finish these on a BBQ to caramelize them.
  5. Place the cooked wings into a bowl then dress with the lime juice, honey, bourbon and hot sauce. Mix well.
  6.  Whisk up all of the dip ingredients in a bowl then season with salt and pepper. 


Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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