A husband who asked for a house party during Covid-19. That was a rollercoaster of is it happening, is it not happening….over and over until the actual day! Thanks ‘rona’!
But it happened. He knew the date/time but didn’t know the theme, who was coming or what he was eating!
Some helpful hands and a husband who took the 2 year old away for the morning so we could set up in secret…and the party was a success….even if restricted to a maximum of 50 people! But SOOO thankful that we were able to get there in the end > inspite of Covid-19.
Amazing food catering/delivered hot by xxx and the decoration/set up all InDesign’d by yours truly thanks to some intense Pinterest searching!
Lots of fun – LOVE a good party and designing, seeing it all come together…and of course seeing a happy hubby 😀
Been thinking about this old favourite lately and finally found the recipe. MUST make this dude again. Spicy wingy goodness!
60ml (1/4 cup) maple syrup
6-8 chicken wings
60ml (1/4 cup) bourbon whiskey (a great alternative is to use a Honey Bourbon!)
2 teaspoons red Tabasco pepper sauce
2 garlic cloves, crushed
1 teaspoon ground cumin
Large pinch of cayenne pepper
Optional splash of your favourite hot chilli sauce to spice things up
Blue Cheese Sauce
75g (1/4 cup) light sour cream
65g (1/4 cup) mayonnaise
80g Castello blue cheese, coarsely chopped
1 teaspoon fresh lemon juice
1 small garlic clove, crushed
Discard the tips from each chicken wing. Cut the wings in half at the joint and place, in a single layer, in a shallow large glass or ovenproof dish.
Combine the maple syrup, bourbon, Tabasco sauce, garlic, cumin and cayenne pepper in a jug. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours to marinate. Definitely needs a nice marinating period
Preheat oven to 200°C. Remove the wrap. Bake in oven, turning occasionally, for 45 minutes to 1 hour or until the chicken is golden and how you like it.
Meanwhile, to make the blue cheese sauce, place the sour cream, mayonnaise, blue cheese, lemon juice and garlic in the jug of a blender and blend until smooth. I think it’s best with this to add in half of the blue cheese first to see how much you like and then keep adding to taste.
Transfer chicken to a serving platter and serve with the sauce.
On what was an extremely hot summers day in Brisbane, a silly thing to do is then turn the oven on….but alas I did!
It’s the things we do for our husbands. Especially when they are painting the upstairs of the house on said hot day!!
So when he requested for a childhood favourite to be baked, I caved…..and sweated haha….but I’d rather be baking than painting 😉
This came from the old plastic file-o-fax of Womens Weekly recipe collection that his mum gave him….and this one is so delicious! The wet apricot/meringue layer is perfect with the dry biscuit type base….perfect afternoon tea on a hot day ><
Tasty nonetheless! Original recipe card below for the full recipe.