The wonderful thing about Angry Viper, it that the heat stacks and builds, making it perfect for a hot challenge. The avocado dip makes for a nice accompaniment and provides a small respite from the burn.
What you need:
A bottle of Bluey Zarzov’s Angry Viper
500g Frenched chicken wings from your butcher – or do them yourself.
1 ripe avocado
Kewpie Mayonnaise
1 teaspoon of capers
Step 1
Pop the chicken pops into a ziplock bag and coat with 50ml of Bluey Zarzov’s Angry Viper. squish them around until coated and pop them in the fridge for about 2 hours.
Step 2
Preheat your oven to 180C. Pop the chicken pops in a baking tray and bake for 30 minutes.
Step 3
Pop the peeled avocado and about 30ml of Kewpie Mayo and the capers into a blender or use your stick blender to whizz ’em all up into the dip and pop it into a serving container.
Step 4
Enjoy delicious chicken pops and a lovely, creamy, tangy dip.
