Mexican chicken wings with pico de gallo & avocado dipping sauce

1. Preheat the oven to 200°C (fan-forced). Place the chicken wingettes, baking powder and a good pinch of salt in a large bowl. Toss until chicken is well coated, then arrange on a lined baking tray. Bake for 45 minutes or until wings are light golden brown and crispy.Meanwhile, for the pico de gallo combine red onion, half the lime juice and a pinch of salt in a medium bowl. Set aside for five minutes to marinate, before stirring through tomato and coriander.
2. Mash avocado with a fork in a small bowl. Stir through Greek yoghurt and remaining half the lime juice.
   
3. To make the sauce for the chicken wings, combine chipotle chillies, honey, vinegar, smoked paprika and garlic powder in a small saucepan over medium. Cook, stirring occasionally, for 3-4 minutes or until slightly thickened and reduced. Once chicken wings are cooked, pour sauce over chicken and toss until well coated.
   
4. Serve chicken wings with pico de gallo on the side and avocado sauce for dipping.
   

Cooking Tip: Make the most of vibrant Summer produce and try adding cucumber, capsicum or corn to your salsa. These vegetables are guaranteed to add both crunch and colour!

Nutrition Tip: Baking powder is the secret ingredient in this recipe, drawing moisture to the surface of the skin and allowing it to evaporate. This means we get to enjoy the crispness of fried chicken without the added fat.