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Spicy Chicken Wings with Blue Cheese Dip September 28, 2013

Filed under: Chicken,Starters — delishuss @ 3:34 am
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I always order these when I see them on the menu. I have a bit of a weakness for wings. I made these along with the Shredded Chilli Beef as an entrée. It was supposed to be a Mexican themed night. I’ve always associated wings with Mexican food as some of the Mexican restaurants that I have been to had them on the menu. I was curios about their origins so I did a bit of research and they supposedly originate in Buffalo, New York’s Anchor Bar. I was really chuffed with how these turned out.  The recipe for the wings was adopted from:

The blue cheese dip recipe I used was:

This recipe served 5 hungry adults

Wings Ingredients

  • 1 kg chicken wings
  • Olive oil spray
  • 1 tsp salt
  • 1 cup all-purpose flour
  • ½ teaspoon paprika
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 4 tablespoons hot sauce
  • 2 tablespoons tomato ketchup

Dip Ingredients

  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup mayonnaise
  • 1 small clove garlic, chopped
  • 1 tablespoon milk or buttermilk
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper


  1. Pre-heat the oven to 200 degrees Celsius/ 392 degrees Fahrenheit.
  2. Mix the flour and paprika in a bowl and coat the chicken wings in the flour mixture.
  3. Spray an oven-proof dish with olive oil spray.
  4. Add the chicken wings to the dish and cook in the oven for 40 minutes.
  5. Meanwhile mix the sauce ingredients together in a bowl. 10 minutes before the wings are cooked (they should be starting to brown), remove from the oven and pour over the sauce, ensuring that the wings are fully coated in the sauce. Place the wings back in the oven and cook for the remaining time.
  6. While the wings are cooking make the blue cheese sauce. Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper.
  7. Serve with celery sticks and blue cheese dip.


Spicy Sausage Pasta March 14, 2012

Filed under: Weight Watchers Recipes — delishuss @ 10:29 pm
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I got this recipe from the current Weight Watchers magazine. I used turkey sausages, I’ll be honest I thought they’d be repulsive but they are actually not too bad. It could possibly be to do with the fact that they are masked in the sauce. I got them because of the propoints value. Sausages are yum but they tend to be high in points. I like this recipe a lot and will definately try it again.  Hope you give it a go.

5 minutes prep, 20 minutes cooking time.

Serves 2 (the portions are pretty decent)

22 propoints per serving

11 propoints



Calorie controlled cooking spray

2 garlic cloves, chopped

1 red onion, sliced thinly

1/2-1 red chilli, sliced thinly

4 extra lean sausages, skins removed

1 bay leaf

350g tomatoes, chopped (I used tinned and they worked out fine)

125 garganelli or fusilli pasta

75g Weight Watchers low fat creme fraiche

Fresh parsley, chopped to garnish



1. Mist a nonstick pan with cooking spray and add the garlic, onion and chilli. Cook over a medium heat for 3-4 minutes until slightly softened, then add the sausages and increase the heat and cook for a further 5 minutes, breaking up the sausagemeat  into small lumps.

2. Add the bay leaf and tomatoes, season and cook for 5-10 minutes, until the tomatoes have softened.

3. Meanwhile, cook the pasta according to pack instructions. Drain, then mix into the tomato sauce. Stir in the creme fraiche, heat through for 1 minute, then serve garnished with the parsley, if using.