How to make finger-lickin’ Buffalo chicken wings even better? Our best tip is extra cheesy Jarlsberg® dip.
- 400-500 g chicken drumsticks
- 2 tbsp olive oil
- 1 pinch chili flakes
- 2 tbsp honey
- 1 tbsp white wine vinegar
- 4-8 pieces of celery
- 1 lime
- 300 g Jarlsberg®
- 1/2 tbsp flour
- 3 dl light beer
- 1/2 red or green chili pepper, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
Jarlsberg® dip with beer and chili:
Put the chicken drumsticks on a baking sheet lined with baking paper. Drizzle with olive oil. Bake them in the oven for about 30 minutes or until golden and baked through. Mix the olive oil, honey and vinegar to make a marinade. Add the chili flakes and salt. Once the chicken drumsticks are ready, toss them in the marinade before serving. Cut the celery into sticks and slice the lime into wedges.
Roughly grate the Jarlsberg® cheese. Put it in a bowl and mix in the flour. Bring the beer and finely chopped chili to a boil in a large pan. Add the cheese little by little, stirring constantly. Let each sprinkling of cheese melt all the way before you add more cheese. Serve immediately with the tangy chicken drumsticks, celery sticks and a dash of lime. Top with parsley before serving.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.