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Chipotle chicken wings with dipping sauce


You'll need

80 ml (1/3 cup) fat such as duck fat, tallow, lard or coconut oil 80 ml (1/3 cup) apple cider vinegar 60 gm chipotle chillies in adobo, plus 60ml adobo sauce (see note) 2 tbsp honey (preferably raw unfiltered) 1 tbsp smoked paprika 2 tsp finely grated ginger 1 tsp each ground cumin, ground garlic powder, ground onion powder 1 tsp tomato paste 1 kg chicken wings To serve: coriander and lime cheeks   Dipping sauce 1 egg 1 egg yolk 1¼ tbsp apple cider vinegar ½ tsp Dijon mustard 1 garlic clove, very finely chopped 175 ml olive oil or macadamia oil 2 tbsp coconut cream ¼ tsp onion powder 1 tbsp each coarsely chopped flat-leaf parsley and dill 2 tsp lemon juice

Method

  • 01
  • For chipotle chicken, blend ingredients except chicken, ½ tsp salt and a pinch of pepper in a blender until smooth. Transfer to a non-reactive container, add chicken, turn to coat, then cover and refrigerate to marinate for at least an hour or overnight.
  • 02
  • Meanwhile, for dressing, process egg, yolk, vinegar, mustard, garlic and 1 tsp salt in a food processor until combined. With motor running, gradually add oil in a thin steady stream until thick and emulsified. Add coconut cream and onion powder and pulse to combine, then refrigerate to chill (5-10 minutes) or until required. Whisk in herbs and lemon juice just before serving.
  • 03
  • Preheat oven to 220C. Transfer wings and sauce to a roasting pan and roast, turning wings occasionally, until browned and tender (45-50 minutes). Drizzle with pan sauce, scatter with coriander and serve with dipping sauce and lime cheeks.

Note Chipotle chillies in adobo sauce are available from select delicatessens and montereyfoods.com.au.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Nov 2015

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