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:

1. 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.
2. To make the harissa mayo, stir together the vegan or regular mayo and harissa paste until smooth and combined.
3. 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.
4. Cook the TiNDLE Wings using your preferred cooking method according to the packet's instructions.
5. To serve, spoon the dips into small dipping bowls and arrange on a board with the TiNDLE wings.

Recipe created by Georgie (@GeorgieEats)