Go Back
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.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Snack
Servings 4


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


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.
Keyword avocado, cucumber, spice rubs, wings, yogurt