Chicken wings with curry dip

Total: 4 hr 45 Min. | Active: 45 Min.
gluten-free
Nutritional value / people: 243 kcal
, Fat: 14 g
, Carbohydrate: 8 g
, Protein: 21 g

With this recipe you kill two birds with one stone: prepare the marinade, set half aside and use later as a dip for the barbecued chicken wings. It couldn’t be easier, and young and old alike will love it!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry and mustard marinade

1 tbsp mustard
1 tbsp olive oil
300 g plain greek yoghurt
1 ¼ tsp curry powder
12 chicken wings (approx. 800 g)

Charcoal/gas/electric grill:

1 tsp salt

Curry dip

1 tbsp liquid honey
¼ tsp salt
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How it's done

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Curry and mustard marinade

Mix the mustard, oil, yoghurt and curry. Cover and chill half of the marinade. Mix the remainder of the marinade with the chicken wings, cover and marinate in the fridge for approx. 4 hrs.

Charcoal/gas/electric grill:

Wipe away the marinade from the wings, season with salt, grill over/on a medium heat for approx. 30 mins., turning once or twice.

Curry dip

Mix the honey and salt with the chilled marinade, serve with the chicken wings.

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