Chef's Recipes

Chipotle chicken wings with dipping sauce

Pete Evans recipe for chipotle chicken wings with dipping sauce.

By Pete Evans
  • 20 mins preparation
  • 50 mins cooking plus marinating, chilling
  • Serves 4 - 6
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Chipotle chicken wings with dipping sauce


  • 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


  • 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.


Note Chipotle chillies in adobo sauce are available from select delicatessens and