Add the butter to a pan over a medium heat and melt. Add the cayenne pepper, salt and tabasco and stir to combine.
1 tsp cayenne, 1 tsp tabasco, 110 g unsalted butter, 1 tsp salt
Line a baking tray with aluminium foil and add just a little oil spray to prevent the wings sticking. place the chicken wings on in a single layer.
1 ½ kg chicken wings
Turn on the grill to warm up.
Using a pastry brush or similar, cover the chicken wings with the homemade sauce giving them a good coating.
Pop the baking tray under about 4 inches away from the heat source.
Grill for about 7 – 8 minutes and then remove. Turn the chicken wings over and baste with the butter, cayenne and tabasco sauce and put back under the grill for about another 3 – 4 minutes or until they are cooked fully. Remove from the grill and turn off.
To make the sauce take seconds. Add the mayonnaise, cream, milk, Worcestershire sauce, blue cheese, salt and ground pepper into a food processor with a blending blade and blitz until the di is almost smooth. A bit of body is always good. Transfer to a serving bowl.
1 tsp Worcestershire sauce, 225 g mayonnaise, 2 tbsp whole milk, 200 g sour cream, 200 g blue cheese, 1 ½ tsp salt, 3/4 tsp ground black pepper
Serve the chicken wings with a sprinkle of sliced scallions and the dip to one side.