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Bluey Zarzov's Angry Viper Chicken pops with avocado dip recipe

Angry Viper Chicken Pops with Avocado Dip Recipe

The wonderful thing about Angry Viper, is 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.

Recipe shared with permission from Bluey Zarzov’s Hotsauce

Ingredients for Angry Viper Chicken pops with Avocado dip

  • 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

Method

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.

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