Spicy Chicken Nibbles

Marinade:

1kg chicken nibbles or wings

1/4 cup maple syrup

1/4 cup barbeque sauce

1/4 cup soya sauce

1-2 tsp chilli sauce (depending on how spicy you like it)

Creamy Blue Sauce:

250g (1 cup) Tatua Crème Fraîche

100g blue cheese, crumbled

1 garlic clove, crushed

1 Tbsp cider vinegar

1 Tbsp chives, finely chopped

Korean Hot Sauce:

250g (1 cup) Tatua Crème Fraîche

1/4 cup Korean red pepper paste

1 Tbsp soya sauce

1 Tbsp cider vinegar

1 Tbsp maple syrup

Pinch of salt

Place chicken nibbles in a medium sized bowl. Mix all marinade ingredients in a small bowl, pour over the chicken nibbles, and mix to coat thoroughly.
When ready to cook, preheat the oven to 180°C.
Spread chicken pieces over a large baking tray with sides, or roasting dish, and cook in the oven for 45 minutes to an hour, turning twice during cooking, until they are golden and cooked through.
While the chicken is cooking, prepare the sauces. Mix Tatua Crème Fraîche with all the ingredients for the blue cheese sauce in a medium bowl, mixing until thoroughly combined. In a separate medium bowl, mix Tatua Crème Fraîche and all the ingredients for the Korean hot sauce until thoroughly combined and smooth.
Transfer chicken nibbles to a serving platter and serve warm with the sauces - it’s a taste sensation!

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