Chicken wings with dip

Preheat the oven to 220 °C convection.

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Meanwhile, pat the wings thoroughly dry all over with paper towel. The drier, the crispier.

• 800 g Chicken wings

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Toss the wings in a bowl with baking powder, 1 tsp salt, sweet paprika and pepper until evenly coated.

• 1 tsp Baking powder
• Salt
• 1 tsp Sweet paprika powder
• Black pepper

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Place the wings on the baking sheet with some space between them, ideally on a rack.

Slide the sheet into the hot oven and bake for about 20 minutes.

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Meanwhile, peel the garlic and ginger. Finely chop both.

• 2 Garlic cloves
• 10 g Ginger

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Peel the carrots and cut them into sticks.

• 2 Carrots

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Wash the cucumber and cut it into sticks.

• ½ Cucumber

Take out the sheet and turn the wings with tongs.

Bake for 20 more minutes, until the skin is deep golden and crispy and the meat by the bone is no longer pink.

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Rinse the chives and snip them finely.

• ½ bunch Chives

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Stir the yogurt with the chives, juice from ½ lemon, 1 pinch salt and pepper until smooth.

• 120 g Greek yogurt
• ½ Lemon
• Salt
• Black pepper

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Meanwhile, simmer the honey, soy sauce, garlic, ginger and chili flakes in a small pot over medium heat for 2 minutes, until slightly syrupy.

• 40 g Honey
• 2 tbsp Soy sauce
• ½ tsp Chili flakes

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Take the pot off the heat and stir the juice from ½ lemon into the glaze.

• ½ Lemon

Take out the sheet. Put the wings in a large bowl, pour the glaze over them and toss well with tongs.

Put the wings back on the sheet and bake for about 3 minutes, until the glaze is sticky and bubbling.

Serve the wings with dip and carrot and cucumber sticks. Eat with your hands!