Fingerfood Chicken Wings

Ingredients

• 1.5 kg chicken wings
• 50 ml olive oil
• 3 tbsp Lemon juice
• 1 tsp turmeric (ground)
• 1 tbsp honey
• 1 tbsp paprika powder
• 1 tsp Cayenne pepper
• Salt
• 250 g sour cream
• 2 tbsp coarse mustard
• Pepper (freshly ground)
• 2 stalks celery

Instructions

1. 1.

   Wash the chicken wings, pat them dry with kitchen paper and split at the joint.

2. 2.

   In a large bowl whisk together the oil, 2 tbsp lemon juice, turmeric, honey, paprika powder and cayenne pepper. Toss the chicken wings in the mixture and cover; refrigerate for at least 2 hours.

3. 3.

   Remove the wings from the marinate, season with salt and grill over high heat, turning regularly, for about 15 minutes. Brush occasionally with remaining marinade.

4. 4.

   For the dip whisk sour cream with mustard and season with lemon juice, salt and pepper to taste.

5. 5.

   Wash, trim and pat celery dry; cut into 6–8 cm sticks.

6. 6.

   Serve the wings with celery sticks and small bowls of dip on plates or platters.