Created by Andrea Nicholson, Celebrity Chef, host of Food Network’s Restaurant Takeover, Top Chef Canada contender, educator and creator of Killer Condiments. 

INGREDIENTS

• 1 kg Yorkshire Valley Farm organic chicken wings
• 1 lb blue cheese

For the marinade:

• 1 tbsp smoked paprika
• 1 tsp chipotle powder or chili powder
• ½ tbsp cayenne pepper
• ½ tsp onion powder
• ½ tbsp ground black pepper
• 1½ tbsp kosher salt
• 2 tbsp roasted garlic, pureed
• 1½ tbsp sugar
• Juice of 2 lemons
• ½ cup vegetable oil
• 1 bottle Killer Condiments Smoked Tomato Chutney

METHOD

1. Starting at the bottom of the wing beside the bone, insert a very sharp thin pairing or butcher knife, cut along the bone vertically and ¾ the way up.
2. Remove the knife and then use your finger to make the pocket larger.
3. Stuff each wing full with blue cheese, approximately 1 tsp of cheese per wing.
4. In a large bowl mix all the marinade ingredients together well.
5. Add the chicken wings and place into a refrigerator for 1 hour.
6. Preheat an outdoor grill on high. Remove the chicken wings from the marinade, shake off excess oil and place directly on the hot grill.
7. Cook the wings turning occasionally, until the chicken is well browned and no longer pink, about 25 minutes.
8. Serve with Killer Condiments Smoked Tomato Chutney.

Serves 4

To learn more about Andrea visit killercondiments.com.