Spiced Chicken Wings with Yogurt and Rhubarb Chutney Dipping Sauce

Unique recipe for a classic appetizer…


10 chicken wings, tips removed, cut into 20 pieces

2 tsp salt, 1 tsp black pepper

1 cup all purpose flour

2 TBS Vegetable Oil

2 TBS butter

1 cup plain Greek yoghurt

3 TBS Tait Farm Foods rhubarb chutney

Juice of ½ Lemon

½ tsp J.Q. Dickinson Heirloom finishing salt

1 TBS Hoff & Pepper hot sauce

Rinse and dry wing pieces. Toss in a bowl with the salt & pepper seasoning so all are evenly coated. Preheat oven to 425 degrees Put flour on a plate and lightly coat each wing piece. Shake off excess. Heat oil and butter over medium high heat in a heavy skillet. Brown each wing piece, in batches, on both sides. Move to a baking sheet. Finish cooking in the oven for 10-12 minutes, until cooked through. Place all sauce ingredients in the bowl of a food processor. Pulse until mixed well and large pieces of the chutney are chopped. Serve with hot wings.

Serves 4 as an appetizer


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