This is the perfect weekender dish to tear in to with friends.
It's a healthy, but delicious alternative to pub-grub and take-away.
The most tastiest chicken, courtesy of a now-not-so-secret ingredient (shared below), black beans, guacamole and salsa - the ultimate combo for the perfect burrito!
I guarantee this will become a Friday weekend special!
You're welcome!
There’s just something about hot wings and blue cheese dipping sauce that I love!
I know it’s far from a healthy menu choice, hence it’s not something I have much of.
For years though, I was on the hunt for the hot-wings recipe and recently, at one of my favourite places to eat in the West of Ireland, the bar man revealed the chef’s recipe to me and I couldn’t believe how simple and easy it was and made with just three ingredients, best of all it's sugar free!
One of the main ingredients is ‘Franks Hot Sauce’, the alter at which I now worship! (And no this isn't a sponsored post paid for by 'Franks' either, it's just reeves a proper mention because its such a good sauce!!)
When you taste this sauce mixed together with the other two ingredients, slathered over chicken and you’ll totally get it.
I was dying to make some lovely hot wings, but for some bizarre reason couldn’t find plain, free-range chicken wings anywhere… so I decided to give this recipe a little twist, making it a healthier option (normally the chicken is deep fried, this one isn't) and with a whole lot more bite!
So instead of chicken wings, I went for the whole free range chicken, basted and slathered in this incredible piquant, hot sauce.
So here it is, a delicious pub-grub chicken burrito dish with a healthy twist, gorgeous sides, perfect for a Friday night treat with mates, to dive in, get involved and get messy...
Enjoy!
INGREDIENTS
Whole chicken
8-10 tbsp Franks Hot Sauce (this is key ingredient)
2 x Large tbsp Butter
Juice of ½ lemon
METHOD
Roast the chicken in a roasting tin at 200 degrees for 40 mins.
While the chicken is roasting, heat ½ the butter in a pan, add ½ the lemon juice and ½ Frank’s Hot Sauce and mix it together.
Remove the chicken from the oven and baste it with the hot sauce mix.
Return the chicken to the oven for a further 30 mins – or longer if required.
Check the chicken is cooked (when the juices run clear and the meat is white all the way through).
When cooked, remove the chicken from the oven, drain off any juices and pour in to a jug*.
Leave to rest for 5 minutes.
In the meantime, add the remaining ingredients to the pan and heat like before, pour in to a jug/bowl with a spoon and serve with the chicken.
Serve the carved chicken on a big plate or board with the hot sauce mix.
Serve with salad, salsa, guacamole (recipe here) fried black beans (recipe here), wholemeal wraps or brown rice and sour cream or blue cheese sauce if it takes your fancy!
*Keep the chicken and hot sauce juices as a base stock for a black-bean dish to make it fiery and full of flavour.
You can find a link to the black bean recipe just above
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