Caribbean chicken wings with sour cream dip

Ingredients for 4 servings:

• 16 pieces chicken wings
• 1 tbsp liquid honey
• 1 tbsp lemon juice
• 1 tsp sweet paprika powder
• 4 tbsp olive oil
• e.g. chili powder
• 1 pinch(s) smoked salt
• 2 sprigs rosemary, fresh
• 1 bunch of chives
• 300 g sour cream or sour cream
• 3 tbsp milk
• 1 pinch(s) of pepper
• 2 spring onions
• 1 clove(s) garlic, squeezed
• 10 g fresh ginger

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

Finger food with a twist

Wash the chicken wings and pat dry with a kitchen towel. In a large bowl, combine the honey, lemon juice, paprika, oil, and chili powder. Mix in the wings, cover, and let marinate for 2 hours. In the meantime, rinse the chives, pat dry, and cut into small rings. Mix the sour cream with a little milk until smooth. Mix in the chives. Season with salt, garlic, and pepper. Finely dice the ginger and stir in. Let everything stand for at least 15 minutes, the longer the better. Rinse the spring onions, trim them, and slice them into rings. Then season the wings with salt and grill them with the rosemary sprigs for 15 to 20 minutes, turning occasionally. Serve the finished chicken wings with the dip and sprinkle with the spring onions. Serve with a semi-dry rosé wine and fresh baguette. Tip: The wings are done when clear juices run when pierced in the thick part with a roulade needle. 590 kcal per serving.