BBQ Sticky Chicken Wing Platter with Fresh Herb Ranch Dip

From Ainsley’s Good Mood Food, ITV

I’ve added some strong coffee to pimp up my simple BBQ sauce for these deliciously sticky chicken wings. You can adjust the heat according to taste and if you like things really spicy add a little hot sauce in with the cayenne. This platter is great for summer dining and although char-grilled lettuce sounds a little strange, the light smokiness and caramelised texture is delightful – make sure you use a tightly packed lettuce such as little gem or cos so they remain intact. Get dipping in my herby ranch dressing – a fresh accompaniment to the spicy wings, charred lettuce and crunchy veg.


Mix together all of the ingredients for the ranch dip and add lemon juice to taste. Season and chill until required.

Preheat a barbecue with a lid (or the oven to 220C/200Cfan)

Cut the chicken wings through the joints into winglets, discarding the wing tips (can be used for stock). Pat the chicken dry with kitchen paper and place in a large bowl with the seasoned cornflour. Toss well to coat and shake off any excess.

Place the wings on the barbecue grill away from direct heat, close the cover and cook for 10 minutes. Turn the wings and cook for a further 10 minutes and then flip and cook again for a final 10 minutes until crispy on all sides and cooked through. (Alternatively place in a single layer on a wire rack. Spray with a little oil and bake for 20 minutes. Reduce the heat to 200C/180Cfan, turn and bake for a further 15-20 minutes, until cooked through and lightly golden and crispy).

Meanwhile make the BBQ sauce. Whisk all of the ingredients, minus the butter, over a medium heat until boiling. Reduce the heat and simmer for 4-6 minutes until thickened. Turn off the heat and stir through the butter. Check for seasoning and reserve some marinade for dipping.

Brush or drizzle the cut side of the lettuce with a little olive oil, season and place on the barbecue grill (or in a hot griddle pan) for a couple of minutes until nicely charred and slightly softened

When the chicken wings are cooked, place the remaining BBQ sauce in a large bowl. Remove the chicken from the grill (or oven) and add to the bowl. Toss to coat the wings in the sauce.

Arrange the charred little-gem on a serving platter, drizzle with a little more olive oil, season and scatter over the cheese. Add the chicken wings to the platter and scatter with chives. Add the celery sticks and radishes and the two sauces for dipping.



  • 3 little gem lettuce, halved
  • olive oil, for drizzling
  • 30g Cojita (if you can get it), Goat’s Cheese, Feta or Parmesan, crumbled or shaved
  • For the Sticky Chicken Wings
  • 1 kg whole chicken wings
  • 3 tbsp cornflour seasoned with ½ tsp sweet smoked paprika, ½ tsp sea salt, ½ tsp pepper
  • 7 tbsp tomato ketchup
  • 5 tbsp dark brown sugar
  • 4 tbsp maple syrup or runny honey
  • 4 tbsp cider or red wine vinegar
  • 2 tsp Worcestershire sauce or dark soy sauce
  • 1 tsp English mustard
  • ½ tsp ground cayenne
  • 30ml extra strong espresso
  • 1 tbsp butter
  • For the Ranch Dip
  • 4 tbsp soured cream or Greek yoghurt
  • 4 tbsp mayonnaise
  • 1 tbsp chopped fresh parsley
  • 1 tbsp snipped chives, plus extra for serving
  • 2 tsp chopped dill
  • 1 clove of garlic, minced
  • pinch of onion powder
  • ½ lemon, for squeezing
  • To Serve
  • radishes, celery sticks