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Place the chicken wings and marinade ingredients in a sandwich bag and massage the dressing all over the wings.
Place in the fridge for at least 4 hours or preferably overnight.
Preheat oven to 180°C .
Make the glaze by mixing all the glaze ingredients together and set aside.
Place the wings on a wire rack set above a baking tray, brush liberally with the glaze and roast 30 - 40 minutes until golden brown, caramelised and cooked through.
Increase the oven temperature for the last 10 minutes if the wings need more colour.
Baste the wings once or twice more during the roasting time.
While the wings are roasting, place the dip ingredients in a bowl and mix well.
Serve the wings immediately with the dip and some lemon or lime wedges.