Dragon Wings

I have a few tried and true BBQ finger food recipes, and one of them is this dragon wing recipe. Oddly enough, I don’t make these wings on the barbecue, but I find it works a treat when you have a party of very hungry boys who like to dig into wings and smash back some beers on a hot summers day.

It is fairly easy to make, you will just have to work out the timing in such a way that the food is hot when it hits the table. Typically, when we have a BBQ and we want to mingle with our guests, I will have pre-made these wings, and then just spread them out on a fresh baking paper lined tray in the oven at 50°C. Then you can just pull them out and serve as needed. It’s a great finger food.

Usually I make a double portion of this recipe, and whatever is leftover, I’ll pack for our lunches, together with some rice, or corn on the cob.

The avocado dip is really nice, citrus-y and creamy too, in fact, I would even use that recipe as a normal dip to go with crackers, nachos, you name it, the possibilities are endless!


Serves: 10-15 people

Prep time: 15 minutes

Cooking time: 35 minutes


1.5kg chicken wings

1 tsp caster sugar

1 tsp salt

1 tbsp vegetable oil

Dragon wing sauce

75g unsalted butter

4 tbsp sriracha chilli sauce

3 tbsp tomato sauce

2 tbsp rice wine vinegar

1/2 tsp Worcestershire sauce

1/4 tsp mustard powder

1/4 tsp onion powder

1 tsp caster sugar

Avocado dip

1 ripe avocado

3 tbsp mayonnaise

1 tbsp sour cream

1 tbsp lemon juice

Salt, to taste


1. Pre-heat oven to 180°C.

2. Cut chicken wings into three parts, so that the drumettes, wing and wing tip are separated. Discard the wing tips.

3. In a large bowl, mix together drumettes and wings with sugar, salt and vegetable oil.

4. Line baking trays with aluminium foil on the bottom and then baking paper on top. Lay chicken pieces in a single layer on the baking paper. Roast the chicken pieces on the oven for 25-30 minutes, turning once, until browned a crispy (note: the chicken pieces may lose some of their water into the tray, if so, try to drain as much of that liquid from the tray as possible).

5: Dragon wing sauce: mix together all of the sauce ingredients in a saucepan over high heat until well combined and just simmering. Remove from heat and and toss the chicken pieces in the sauce until coated.

6. Avocado dip: combine all of the dip ingredients in a food processor and process until smooth. Taste and adjust seasoning with salt. You can serve this as a cooling dip on the side or pop it into a squeeze bottle and drizzle over the chicken pieces before serving.

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