Buffalo Chicken Wings with a Yoghurt Dipping Sauce
Chicken wings are cheap, even the organic free-range variety, and can make for a delicious starter or game night snack. This version is baked and to cut cost, served with garlic yoghurt instead of the traditional blue cheese dip. Add a few veggie sticks and you have a delicious meal.
Servings: 2 people
Ingredients
For the Chicken Wings
- 12 whole chicken wings see notes
- 4 tablespoons chipotle or Harissa paste
- 4 tablespoons rice malt syrup or honey
- 4 tablespoons lime juice
To serve:
- 1/2 cup Greek-style natural yoghurt or coconut yoghurt
- 2 small garlic cloves peeled and crushed
- pepper to taste
- 4 handfuls Veggie sticks: carrot celery, cucumber or zucchini
Instructions
- Cut chicken wings at the joints (see tip below), you should have 12 meatier pieces and place in a large ceramic or glass bowl. Mix together the chipotle or Harissa paste, rice malt syrup or honey and lime juice in a small bowl and pour over the chicken. Mix well, cover and place in the fridge for 30 minutes to 1 hour.
- Preheat oven to 180C (160C fan-forced, 350F).
- Spread chicken wings on a baking tray and bake for 20 minutes. Remove from the oven and paste the wings with the pan juices. Change the setting to grill and cook for a further 2-3 minutes for the wings to colour and skin to crisp up.
- To serve, mix the yoghurt with garlic and sprinkle with pepper. Serve with the chicken wings and vegetable sticks.
Notes
Tip: whole chicken wings generally come in three parts (drumette, wingette and tip). Simply chop them at the joint and use only the meatier portions (drumette and wingette), reserving tips for flavouring homemade stock.
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