Chicken wings with spring onion dip
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 15 minutes, plus marinating overnight |
Ingredients
- 16 free range chicken wings
- 1 Free-range egg
- 3 cups yoghurt
- vegetable oil
- 1/2 cup pistachio dukkah
- 1/2 cup paprika dukkah
- 30g French chives (a small bundle)
- 4 small spring onions, finely chopped
- 30 g parsley
- sea salt and freshly ground black pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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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