Cooks notes: the gherkins add a tasty pickle flavour to the blue cheese dip while the parmesan stirred through at the end adds saltiness and a little texture to this dip.
Using parchment on the tray prevents the wings and sauce from burning, and stops you having to scrub a tray for hours.
Equipment: deep sided heavy based saucepan, roasting tray
1. Preheat the oven to 160°C/325°F/Gas Mark 3.
2. Add the soy sauce, honey and garlic to a sauté pan over a medium heat. Simmer for 2-3 minutes until reduced. Toss the chicken wings in the sauce and arrange on a tray lined with parchment paper. Place into the over for 25-30 minutes until sticky and the wings are coated in the sauce, toss halfway through.
3. Blue cheese dip. Blend together the blue cheese, buttermilk and sour cream until smooth, stir through the parmesan, chives and coriander. Season to taste.
4. Serve the wings on a platter along with the dip.