¼ cup white wine vinegar (you could also use rice vinegar or lemon juice)
1-2 tbsp water, room temperature (depending on thickness of tahini)
1 clove garlic, finely grated or mined
1 tbsp Smak Dab Mustard (any flavour except Beer Chipotle)
½ cup crumbled blue cheese
Kosher salt and freshly ground black pepper
Directions
Wings
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a bowl, add the chicken wings and pat dry with a paper towel. Sprinkle with baking powder, salt and pepper. Toss well to coat and spread in an even layer on the baking sheet.
Bake for 30 minutes until the wings are nice and crispy and cooked through, flipping halfway.
While the wings are baking, make the sauce. In a small bowl, combine the BBQ sauce, honey and mustard.
Remove the wings from the oven, and brush both sides of the wings generously with the BBQ sauce. Pop back into the oven for about 10-12 minutes, until the edges are crispy and caramelized.
Serve with remaining sauce, Blue Cheese Tahini Dip or Dilly Ranch Dip, if desired.
Blue Cheese Tahini Dip
Combine the tahini, sour cream, mayo, vinegar, mustard, water and garlic in a bowl. Mix until a thick ‘dippable’ consistency in achieved. Stir in more a touch more water if too thick. Add crumbled cheese, salt and pepper to taste.
