herb marinated chicken wings with herby dill dip
1¼ cups Siggi’s plain plant-based blend
1 tsp lime zest
1 tbsp lime juice
¾ tsp ground cumin
1 tsp smoked paprika
3 tbsp finely chopped dill
2 garlic cloves, grated
1¼ tsp kosher salt
¼ tsp black pepper
1 pound party-style chicken wings
2 tbsp finely chopped parsley
2 tbsp finely chopped cilantro
2 tbsp olive oil
2 stalks celery, cut into 3-inch matchsticks
In a small bowl, stir together the siggi’s plant-based blend, lime juice and zest, cumin, paprika, dill, garlic, salt, and pepper.
Place 1/2 cup of the mixture in a large bowl and refrigerate the remaining until ready to serve. Add the chicken to the bowl and toss to coat. Refrigerate 4 hours.
Meanwhile, finish making the dip. Add the parsley, cilantro, and olive oil to the reserved plant-based blend. Set aside to let the flavors meld.
Heat an air-fryer to 400°. Coat the basket with cooking spray. Add the wings in a single layer and cook for 9 minutes. Flip and cook 9 minutes more. Transfer the wings to a platter, and serve with the herby dip and celery on the side. Makes 2 to 3 servings.
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