80 ml(1/3 cup) fat such as duck fat, tallow, lard or coconut oil80 ml(1/3 cup) apple cider vinegar60 gmchipotle chillies in adobo, plus 60ml adobo sauce (see note)2 tbsphoney (preferably raw unfiltered)1 tbspsmoked paprika2 tspfinely grated ginger1 tsp eachground cumin, ground garlic powder, ground onion powder 1 tsptomato paste1 kgchicken wingsTo serve:coriander and lime cheeksDipping sauce1egg1egg yolk1¼ tbspapple cider vinegar½ tspDijon mustard1garlic clove, very finely chopped175 mlolive oil or macadamia oil2 tbspcoconut cream¼ tsponion powder1 tbsp eachcoarsely chopped flat-leaf parsley and dill2 tsplemon juice
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.
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.
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.