Chipotle Hot Wings with Cucumber-Avocado Sauce
Coated in a fiery dry rubbed and baked to crispy perfection, these Chipotle Hot Wings with Cucumber-Avocado Dip are the perfect party snack.
Ingredients
Chipotle Hot Wings
- 454g (1lb) chicken wings tips removed
- 1 tbsp baking powder aluminum-free
- 2 tsp chipotle chili powder
- 2 tsp brown sugar
- 1 tsp salt
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1/2 tsp ground coriander
Cucumber-Avocado Dip
- 1 avocado coarsely chopped
- 2 mini cucumbers coarsely chopped
- 1 small shallot halved
- 2 cloves garlic peeled
- 1 lime juiced
- 1 tsp salt
- ½ tsp ground cumin
- 1 cup Greek yogurt
Instructions
For the Hot Wings
- Preheat the oven to 250°F.
- Remove the tips from your wings and divide them into flats and drumettes and transfer them to a large bowl. Reserve the tips for stock. Add the baking powder to the wings and toss until evenly coated. Set aside.
- In a small bowl, whisk to combine the chili powder, sugar, salt, cumin, oregano, onion powder, cayenne and ground coriander. Pour the mixture over the wings and toss until evenly coated.
- Place the dressed wings on a drying rack placed on top of a baking sheet lined with tin foil. Put the wings, rack and all, in the oven and cook for 20 minutes. Increase the heat to 425°F and bake for 30 minutes more.
- Remove the wings from the oven and let cool for 5 minutes before transferring to a platter. Keep warm until ready to serve.
Cucumber-Avocado Dip
- Place the avocado, cucumbers, shallot, garlic, salt, cumin and lime juice in a large food processor and blitz until smooth. Set aside.
- Place the yogurt in a large bowl and pour the avocado puree on top. Stir to combine. Taste and season with salt accordingly. Chill until ready to serve.