Smokey Chicken Wings

An easy delicious chicken wing recipe served with a tangy dipping sauce

Prep: 5 minutes

Cook: 35 minutes

This recipe is: Gluten-free

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INGREDIENTS

Wings

• 1.1 kg Chicken wings (cut in half)

• 2 tablespoons Garlic Granules

• 2 tablespoons Onion Granules

• 2 tablespoons Smoked Paprika

• 1/4 teaspoon Cayenne Pepper

• 2 teaspoons Salt

• 1/4 teaspoon White Pepper

• 1 tablespoon Olive Oil

Dipping Sauce

• 1 whole Egg

• 1 teaspoon Dijon Mustard

• 1 Garlic Clove

• 250ml Canola Oil

• Approximately 120ml Apple Cider Vinegar

• Salt

• White Pepper

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METHOD

1. Pre Heat your oven to 200°C. Place a wire rack in the middle rack of the oven with a drip tray lined with baking paper placed underneath.

2. In a bowl mix Garlic Granules, Onion Granules, Smoked Paprika, Cayenne Pepper, Salt, & White Pepper together.

3. Add Wings & Oil to dry ingredients and combine until wings are evenly coated

4. Spread the wings in a single layer on your preheated wire rack and bake for 30 - 35 minutes turning halfway through, wings should be golden brown juicy.

5. While the wings are cooking make the dipping sauce, in a food processor place Egg, Mustard & Garlic, pulse a few times to crush the garlic and mix ingredients together

6. With the processor on a medium speed add Oil in a very slow stream, almost drop-by-drop to begin

7. Keep adding the oil until the sauce is very thick, then stop adding oil and blend for a few more seconds

8. Add Vinegar to thin out sauce until sauce is a nice thickness and is tangy, season with and salt and pepper. Place in a small bowl and serve with your wings.

9. Enjoy!!

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