TiNDLE Wings With a Trio of Sauce

Ingredients:

• 180g TiNDLE Wings

 Gochujang Dip:

• 2.5 tbsp gochujang or Sriracha
• 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:

1. To make the gochujang or Sriracha dip, combine the gochujang, maple syrup, brown sugar, rice wine vinegar, garlic, and sesame oil in a bowl. Now stir until smooth, if the mixture is to thick add a little water to loosen it up
2. Now it's time to make the harissa mayo, stir together the vegan mayo and harissa paste until smooth and equally combined.
3. To make the ranch dip, combine the vegan creme fraiche, vegan mayonnaise, chives, parsley, garlic, and a pinch of salt in a bowl. This will need to be stirred until it is smooth.
4. Cook the TiNDLE Wings according to the packet's instructions.
5. Now lets serve it up. Pour the dips into small dipping bowls and arrange them on a board with the TiNDLE wings.

Recipe created by Georgie (@GeorgieEats)