Name: Chipotle chicken wings with dipping sauce
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 - 6
Ingredients: 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

Chipotle chicken wings with dipping sauce

Saucy, messy and oh so good. Just the way wings should be.

Serves 4 - 6

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

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

Main

1.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.

2.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.

3.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.