Buffalo Wings and Avocado Dip

How to Make Buffalo Wings and Avocado Dip Recipe - preparation 20 minutes cooking time 45 minutes Makes 12 wings

Ingredients:
1.1kg/2½lb chicken wings
1 tsp olive oil
100g/3½oz/½ cup tomato ketchup
1 tbsp hot chilli sauce
15g/½oz/1 tbsp butter
juice of ½ lemon
2 tsp cornflour (cornstarch)
salt and ground black pepper

For the avocado dip:
125g/4oz/½ cup natural yogurt
1 tbsp mayonnaise
1 avocado, peeled and stoned

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Put the chicken wings in a roasting pan, drizzle over the oil and season well. Cook for 30 minutes or until golden brown.

3 In a small pan, heat the tomato ketchup, chilli sauce, butter and lemon juice until smooth.

4 Mix the cornflour with a little water, then stir into the tomato and chilli mixture to thicken it, stirring over a low heat for a few minutes. Pour the mixture over the chicken to coat it.

5 Put the chicken back in the oven and cook for 10–15 minutes until the sauce is sticky.

6 To make the dip, mix the yogurt and mayonnaise together in a small bowl. Mash the avocado flesh and stir into the yogurt mixture, then season to taste. Serve the wings with the dip.