- 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
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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