Chicken wings with spring onion-and-chive yoghurt dip

Chicken wings with spring onion-and-chive yoghurt dip

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  • 4
  • Easy
  • Carb Conscious
  • 15 minutes, plus marinating overnight
  • 15 minutes
  • Woolworths Chardonnay Sémillon 2008
  • Buy Ingredients Here


  • 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

Cooking Instructions

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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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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