Sriracha Chicken Wings with Mint, Coriander Yogurt dip.
Sweet and spicy with a cooling yogurt dip…
- 500 g chicken wings
- 20 ml Sriracha (found at most asian supermarkets)
- 25 ml olive oil
For the dip
- 2 sprigs fresh mint
- 2 Sprigs fresh coriander
- 250 ml double cream Greek yoghurt
- Salt & Pepper
- extra mint and coriander chopped for garnish
Place chicken wings, Sriracha and olive oil in a bowl. Mix the chicken wings with the oil and Sriracha until coated all over. Leave in the fridge to marinate for a few hours. You can use you hands to mix the chicken wings just wash your hands very well afterwards as the Sriracha is HOT HOT HOT!!!!
Make the dip while you are marinating the wings. Mix all the ingredients together and keep refrigerated until the wings are ready.
Set your oven on the grill setting and place the wings on a baking tray and grill for approximately 8 minutes on each side. Watch them carefully the burn quickly! But you still want a nice dark grill on top.
Photography Yolande Snyders (YSP/)
Styling Simone Kruger (Yellow Papaya)