
TiNDLE Wings With a Trio of Sauce
Ingredients:
- 180g TiNDLE Wings
Gochujang Dip:
- 2.5 tbsp gochujang (substitute with Sriracha if you can’t find Gochujang)
- 1 tbsp brown sugar
- 1 tbsp maple syrup
- 5 tbsp rice wine vinegar
- 1 garlic clove, minced
- 1 tsp sesame oil
Harissa Mayo Dip:
- 6 tbsp vegan mayo
- 1 tbsp harissa
Ranch Style Dip:
- 100g vegan creme fraiche
- 50g vegan mayonnaise
- 1/2 tbsp chopped chives
- 1/2 tbsp chopped parsley
- 1 small garlic clove, minced
- Sea salt
Preparation:
- To make the gochujang dip, combine the gochujang, brown sugar, maple syrup, rice wine vinegar, garlic and sesame oil in a bowl. Stir until smooth, adding a little water to loosen, if needed.
- To make the harissa mayo, stir together the vegan or regular mayo and harissa paste until smooth and combined.
- To make the ranch dip, combine the vegan creme fraiche, vegan mayonnaise, chives, parsley, garlic and a pinch of salt in a small bowl. Stir until smooth.
- Cook the TiNDLE Wings using your preferred cooking method according to the packet's instructions.
- To serve, spoon the dips into small dipping bowls and arrange on a board with the TiNDLE wings.
Recipe created by Georgie (@GeorgieEats)
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