Oven-Crisp Pepper Soup Wings with Scent Leaf Yogurt Dip

Method

1. Preheat the oven to 220 °C for 10 min (oven). Line a baking tray with foil and set a wire rack on top.

   oven

2. Pat the wings very dry with kitchen paper. In a bowl, mix the baking powder, most of the pepper soup spice, the garlic powder and most of the salt, and toss the wings until evenly coated. Spread them skin side up on the rack over the 30×20 cm tray, not touching. The baking powder is what makes the skin crisp.

   Add in this stepChicken wings (flats and drumettes) 600 gBaking powder (aluminium-free) 1 tspPepper soup spice 1½ tspGarlic powder ½ tspSalt 0.6 tsp

3. Bake on the middle shelf (oven) for 42 min, turning once halfway. They are done when the skin is deep golden and crisp and the juices run clear when you pierce the thickest part (75 °C). With two trays, swap their positions halfway.

   oven

4. While they bake, make the dip: mix the yogurt with the finely chopped scent leaf, half the lime juice and the rest of the salt, and refrigerate.

   Add in this stepGreek yogurt 120 gScent leaf, or holy basil or Thai basil 5 gLime ¼Salt ⅛ tsp

5. In a small pan, stir the butter, very finely chopped scotch bonnet (wear gloves), honey, remaining pepper soup spice and remaining lime juice over low heat for 1 min 30 sec until melted. Put the hot wings in a large bowl, pour over the honey butter, toss and serve at once with the dip.

   Add in this stepButter 20 gScotch bonnet pepper ½Honey 2 tspPepper soup spice ½ tspLime ¼

   low heat