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Chicken wings with spring onion-and-chive yoghurt dip

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Chicken wings with spring onion-and-chive yoghurt dip

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus marinating overnight

Cooking Time 15 minutes

Ingredients

16 free-range chicken wings
1 free-range egg
3 cups yoghurt
2 cups vegetable oil
½ cup pistachio dukkah
½ cup paprika dukkah
30 g chives, chopped
4 spring onions, chopped
30 g parsley, chopped
sea salt and freshly ground black pepper

Method

Place the chicken wings, egg and 2 cups of yoghurt in a bowl.

Mix until combined and leave overnight to marinate. Heat the oil in a large saucepan and dust the chicken wings in both varieties of dukkah.

Drop into the hot oil and fry until cooked through and golden. Remove and drain on kitchen towel.

Add the remaining yoghurt, chive, spring onion, parsley and lemon juice to a blender and blend until incorporated. Season to taste.

Serve the crispy chicken, hot or cold, with the spring onion-and-chive yoghurt dip.

Cook’s note: In place of dukkah use a variety of spices, such as dried chilli, crushed coriander seeds, cardamom and sumac, along with a sprinkling of lemon zest.

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Korma-spiced Indian curry with roast chicken and chunky vegetables

Conchiglioni with roast chicken and tomato

Thai green curry chicken pot pie

Grilled chicken skewers with hummus-yoghurt sauce

Chicken wings with spring onion-and-chive yoghurt dip

Chicken wings with spring onion-and-chive yoghurt dip

Ingredients

Method