Peanut butter & jam chicken wings with blue cheese dipping sauce

It sounds like a strange combination, but think about it. A spicy, nutty sauce with just a hint of sweetness, that is caramelised onto the tastiest part of the chicken. These wings also hold the perfect amount of heat, to give you that little kick. Dunk all of that into a punchy, creamy, blue cheese sauce, and finish it off with a sip of a malty, hoppy CBC Mandarina IPA .


For the wings
16 chicken wings
16 wooden skewers (soaked in water for 10 minutes)
Cajun rub
Salt and pepper to taste
2 limes, cut into wedges

For the wing sauce
5 tbsp smooth peanut butter
5 tbsp Sriracha Chilli Sauce
3 tbsp smooth apricot jam
100 ml water

For the dipping sauce
100 g strong blue cheese
250 ml fresh cream
Small handful of chopped chives
Small handful of chopped spring onion
Salt and pepper to taste


1. Set your oven to 180°C.
2. Trim the tips of your chicken wings.
3. Once your wings are trimmed you can straighten them out and skewer them. This simple step makes braaing a whole lot easier.
4. Season the wings generously with the cajun rub and cracked salt and pepper.
5. Put the wings onto a baking tray and roast them in the oven for 20 minutes.
6. To make the wing sauce, put the peanut butter, apricot jam, Sriracha Sauce and water into a small sauce pot.
7. Heat it up slowly and stir until everything is combined. If you want more heat, feel free to add more Sriracha. If it’s too thick, use a little more water to thin it out.
8. For the blue cheese sauce, break the cheese into a bowl, then add the cream.
9. Blitz the cheese and cream with a hand blender until it is smooth.
10. Stir in your chives, spring onions and season to taste.
11. Once your wings are par-cooked, take them out of the oven and give them a first coat of the peanut butter sauce.
12. Braai the wings over medium coals and baste with every turn. When they’re golden and caramelised, they’re ready to go. Save a little basting sauce to toss over them when they’re done.
13. Leave the wings for five minutes to rest and cool slightly, then give them a good squeeze of lime, and serve them with the dipping sauce.

What do you think about the sweet and spicy combination? Don’t forget to sign up to our newsletter, to gather some more surreal recipe combos and to get a look at our craft beers of the month.