My kids love chicken wings so I am constantly on the lookout for chicken wing recipes.
These are delicious, they have a nice, subtle spice to them and they have a great flavour. They are also quick and easy to make.
The green goddess dip I love, it's delicious. Some of my family loved the dip with the wings, some loved the dip on it's own but not with the wings.
You can marinate the chicken a day in advance if making for a party.
I used sriracha for the hot chilli sauce. If you can't find onion salt, use 1½ tablespoons onion powder and season with salt to taste.
These are easy to make and taste great, something new you should try.
These are delicious, they have a nice, subtle spice to them and they have a great flavour. They are also quick and easy to make.
The green goddess dip I love, it's delicious. Some of my family loved the dip with the wings, some loved the dip on it's own but not with the wings.
You can marinate the chicken a day in advance if making for a party.
I used sriracha for the hot chilli sauce. If you can't find onion salt, use 1½ tablespoons onion powder and season with salt to taste.
These are easy to make and taste great, something new you should try.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Light'
Serves 6-8
2kg chicken wings
1/2 cup (125ml) hot chilli sauce
1/3 cup (80ml) buttermilk
2 tablespoons onion salt
2 tablespoons mild paprika
1/3 cup (75g) firmly packed light brown sugar
Green Goddess Dip:
½ cup (125ml) buttermilk
1 small ripe avocado, chopped
½ cup loosely packed fresh flat leaf parsley leaves
1/2 cup loosely packed fresh basil leaves
4 green onions, sliced
1 small clove garlic, peeled
2 tablespoons lemon juice
1 teaspoon sea salt flakes
white pepper, to taste
baby cucumbers, quartered lengthways, to serve
hot chilli sauce, extra, to serve, optional
lime wedges, to serve
Preheat oven to 240C/220C fan forced. Line a large oven tray with baking paper.
Cut each chicken wing in half at the joint.
Combine chilli sauce, buttermilk, onion salt, paprika and sugar in a large bowl. Add chicken; toss well to coat.
Place chicken, presentation side (skin side) down, in a single layer, on tray. I like to put the pieces that look like mini drumsticks along the edges, with the two bone skinnier pieces (nibbles) in the centre. Brush with any remaining sauce mixture.
Bake for 15 minutes. Turn all the pieces over, continue baking for a further 20-25 minutes or until well browned and the wings are cooked through brushing occasionally with pan juices. Stand for 5 minutes.
Meanwhile, make the green goddess dip:-Blend or process the dip ingredients until smooth. Transfer to a bowl. season to taste with white pepper. Cover surface with plastic wrap until ready to serve.
Serve chicken with dip, cucumbers, extra chilli sauce and lime wedges.
Serves 6-8
2kg chicken wings
1/2 cup (125ml) hot chilli sauce
1/3 cup (80ml) buttermilk
2 tablespoons onion salt
2 tablespoons mild paprika
1/3 cup (75g) firmly packed light brown sugar
Green Goddess Dip:
½ cup (125ml) buttermilk
1 small ripe avocado, chopped
½ cup loosely packed fresh flat leaf parsley leaves
1/2 cup loosely packed fresh basil leaves
4 green onions, sliced
1 small clove garlic, peeled
2 tablespoons lemon juice
1 teaspoon sea salt flakes
white pepper, to taste
baby cucumbers, quartered lengthways, to serve
hot chilli sauce, extra, to serve, optional
lime wedges, to serve
Preheat oven to 240C/220C fan forced. Line a large oven tray with baking paper.
Cut each chicken wing in half at the joint.
Combine chilli sauce, buttermilk, onion salt, paprika and sugar in a large bowl. Add chicken; toss well to coat.
Place chicken, presentation side (skin side) down, in a single layer, on tray. I like to put the pieces that look like mini drumsticks along the edges, with the two bone skinnier pieces (nibbles) in the centre. Brush with any remaining sauce mixture.
Bake for 15 minutes. Turn all the pieces over, continue baking for a further 20-25 minutes or until well browned and the wings are cooked through brushing occasionally with pan juices. Stand for 5 minutes.
Meanwhile, make the green goddess dip:-Blend or process the dip ingredients until smooth. Transfer to a bowl. season to taste with white pepper. Cover surface with plastic wrap until ready to serve.
Serve chicken with dip, cucumbers, extra chilli sauce and lime wedges.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/spicy-chicken-wings-with-green-goddess-dip.html
Pin it: www.pinterest.com.au/pin/399413060716697157/
Pin it: www.pinterest.com.au/pin/399413060716697157/
RSS Feed