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Chipotle Hot Wings with Cucumber-Avocado Dip

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Snack
Ingredients Method

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

Method
 

For the Hot Wings
  1. Preheat the oven to 250°F.
  2. 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.
  3. 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.
  4. 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. 
  5. 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
  1. Place the avocado, cucumbers, shallot, garlic, salt, cumin and lime juice in a large food processor and blitz until smooth. Set aside.
  2. 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.