Spicy Bat Wings with Fruit Bat Dip
For the wings:
200g (7oz) Yeo Valley whole milk natural yogurt
1tbsp honey or agave nectar
2tbsp tomato ketchup
2 garlic cloves, crushed
1tsp fresh ginger root, grated
1tsp chilli powder
2tsp ground cumin
2tsp ground coriander
1kg (2lb 2oz) organic chicken wings
For the Fruit Bat Dip:
1 ripe mango, peeled and chopped
200g (7oz) Yeo Valley organic natural yogurt
1 red chilli, deseeded and chopped finely
1tsp black mustard seeds
Handful of fresh coriander leaves, chopped
1. Preheat the oven to 220ºC, gas mark 7.
2. Combine the yogurt, honey, tomato ketchup and spices in a large bowl. Add the chicken and toss to coat all over. Cover and refrigerate for 1-2 hours or overnight.
3. Place the chicken in a single layer on an oiled wire rack placed inside a large shallow baking dish. Roast uncovered in the oven for 35-40 minutes or until the chicken is well browned and cooked through. Turn the chicken half way through cooking to ensure an even golden brown colour. Serve with the Fruity dip.
4. To make the dipping sauce, place the mango, yogurt and chilli in a bowl. Heat the mustard seeds in a small frying pan and fry for 1-2 minutes until they start to pop. Stir into the yogurt dip with the coriander leaves. Chill until required
Quick Tip: For a really speedy version simply mix the yogurt with 3tbsp of tandoori paste and use to coat the chicken.
Nutty Variation: If your children like coconut why not toast a little desiccated coconut along with the mustard seeds and add to the dip.