SPICY BACON CHICKEN WINGS

SERVES 4

• 12 chicken wings • 1 tbsp paprika • 2 tsp dried chilli flakes • 1 tsp dried and ground peri peri spice mix • Himalayan salt and black pepper • 200g streaky bacon • 2 tbsp xylitol syrup • celery sticks, to serve

FOR THE DIP

• 100g blue cheese, crumbled • ½ cup low-carb mayonnaise • ½ cup double cream yoghurt • 7g fresh parsley, chopped • Himalayan salt and black pepper • extra-virgin olive oil, to garnish • micro herbs, to garnish

1. Preheat the oven to 200˚C. Place the wings in a bowl and sprinkle the paprika, chilli flakes and peri peri on top. Season well. Wrap a piece of bacon around each wing, thread them onto metal skewers and place them on a baking tray. Drizzle xylitol syrup over the wings. Roast for 25–30 minutes or until the wings are golden and cooked through.

2. For the dip: Blitz to combine all the ingredients in a food processor and season to taste.

3. To serve: Drizzle olive oil on the dip and sprinkle some micro herbs on top to garnish it. Serve the wings hot with the dip and celery sticks.