Chicken wings with crème fraîche dip and sun-dried tomato pesto

Servings: 4

Preparation time: 10 minutes

Cooking time: 45 minutes for the tomatoes

Ingredients

• 600 g (1.5 lb) pre-cooked chicken wings
• 30 ml (2 tablespoons) olive oil
• 1 clove garlic, minced
• 15 ml (1 tablespoon) maple syrup
• 15 mL (1 tbsp) sweet paprika
• 18 cocktail tomatoes, halved
• 1 clove garlic, minced (for pesto)
• 125 mL (½ cup) cheese, grated, such as Miranda or Parmesan
• 60 mL (4 tbsp) pumpkin or sunflower seeds
• 60 ml (4 tbsp) finely chopped chives
• 125 ml (½ cup) crème fraîche
• Salt and pepper to taste

Preparation

1. Preheat the oven to 200°C (400°F) with the rack in the middle.
2. In a bowl, combine the oil, chopped garlic clove, maple syrup, paprika, salt, and pepper.
3. Arrange the tomatoes on a baking sheet, brush them with the prepared mixture, and bake for
4. 45 minutes to confit them and allow them to caramelize slightly. Let cool.
5. In a bowl, blend the candied tomatoes, the second chopped garlic clove, the cheese, and the pumpkin or sunflower seeds.
6. Add a drizzle of oil if necessary to adjust the texture and check the seasoning of the pesto.
7. Add the chives at the end for freshness.
8. Reheat the chicken wings according to the package directions.
9. Place the crème fraîche and sun-dried tomato pesto on a plate and mix lightly to create a marbled effect.
10. Serve the wings with this dip.