The Recipe

These pleasingly sticky spiced chicken wings are the ultimate finger food. Packed with flavour, they’re scrumptious with this cooling, yogurt dip – and most of the work can be done in advance, so they’re ideal when you want to feed a crowd without any fuss.


For the topping:
1kg (2lb 2oz) chicken wings
200g (7oz) Yeo Valley Natural Yogurt
1 tbsp honey or agave nectar
2 tbsp tomato ketchup
2 garlic cloves, crushed
1 tsp fresh ginger, grated
1 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander

For the dip:
1 ripe mango, peeled and chopped
200g (7oz) Yeo Valley Natural Yogurt
1 red chilli, deseeded and finely chopped
1 tsp black mustard seeds
Handful of fresh coriander, chopped

1. Combine the yogurt, honey, ketchup and spices in a bowl. Add the chicken and coat all over.
Cover and refrigerate for 1-2 hrs or overnight.
2. reheat the oven to 2200C/gas mark 7.
3. Place the chicken on an oiled wire rack inside a shallow baking dish. Roast in the oven for 35-40 mins. Halfway through cooking, turn to ensure an even, golden colour.
4. To make the dip, put the mango, yogurt and chilli in a bowl. Fry the mustard seeds in a small frying pan for 1-2 mins, until they start to pop.
Stir into the yogurt dip with the coriander leaves.

Tip: These are also great cooked on the BBQ in the summer.

Total Time
30-45 mins plus 1-24 hrs to marinate chicken