Chicken Wings with La Boîte Ayala N.16 Spice Aioli

From Lucien Vendome and The Nestlé Culinary Team

The  Art of Blending by Lior Lev Sercarz

Makes 6-8 appetizer servings



3 tablespoons La Boîte Ayala N.16

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons honey

2 ½ pounds chicken wings


1 tablespoon extra-virgin olive oil

1 tablespoon La Boîte Ayala N.16

¼ teaspoon red pepper flakes                                                                                                                           

2 tablespoons finely chopped garlic

1 roasted red pepper, seeded and chopped

1 tablespoon plus 1 ½ teaspoons honey

½ cup mayonnaise

Salt and freshly ground black pepper


-Marinate the wings: In a mixing bowl, whisk the La Boîte Ayala N.16 with the olive oil, lemon juice and honey.  Add the chicken wings and toss to coat with the marinade.  Cover with plastic wrap and refrigerate for one hour.

-Make the aioli: In a skillet, heat the olive oil over low heat. Add the La Boîte Ayala N.16, red pepper flakes and garlic and cook, stirring for 1 minutes.  Add the roasted pepper and honey and cook for 2 minutes longer.  Remove from the heat and let cool.

-Place the mayonnaise in the bowl of a food processor or blender and add the cooled vegetable mixture.  Process until smooth and season to taste with salt and pepper.

-Preheat the oven to 425°. Line a rimmed baking sheet with aluminum foil. Remove the chicken wings from the marinade and spread them on the prepared baking sheet; roast for 15 minutes, then turn the wings over and roast for 15 minutes longer or until they are golden brown and cooked through.  Serve with the aioli for dipping.