INGREADIENT

White barbecue dipping sauce

• 250 ml Greek yoghurt
• 120 ml apple cider vinegar
• 1 lemon juiced zested
• 15 ml Tabasco Chipotle sauce
• 30 ml molasses
• 1 tsp salt

Wings

• 2 tbs ancho chilli powder
• 2 tbs smoked paprika
• 1 tsp cayenne pepper
• 1 tbs ground cumin
• 3 tbs Chinese five-spice powder
• 1 tsp salt
• 1 jalapeno finely chopped seeds left
• 60 ml extra virgin olive oil
• 120 ml Tabasco
• 24 chicken wings
• 1 bunch spring onions thinly sliced

Direction

1. White barbecue dipping sauce: In a medium bowl, combine all the ingredients for the barbecue sauce from the Greek yogurt to salt. Cover until ready to use, or keep cold in the refrigerator.
2. Chicken wings: In a small bowl, combine the dry ingredients and the chopped jalapeno, and set aside.
3. In a large bowl, combine the oil and ¼ cup of the Tabasco sauce, then add in the wings and toss to coat evenly. Sprinkle liberally with the spice mixture and toss to distribute spices. Put all of the bowl contents in a plastic zipper bag, seal, and refrigerate for at least 4 hours (up to 24 hours).
4. Grill the wings over medium-high heat until the meat is no longer pink near the bone, for about 18 minutes. Make sure to turn them every few minutes to get an even, dark char.
5. Remove the cooked wings from the grill and toss them in a clean bowl with the remaining Tabasco sauce and the spring onions until evenly coated.
6. Serve the wings with the white barbecue dipping sauce.