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Wings with a Trio of Sauce


  • 180g TiNDLE Wings

Spicy Gochujang Dip

  • 2.5 tbsp gochujang (substitute with Sriracha if you can’t find Gochujang)
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1.5 tbsp rice wine vinegar
  • 1 garlic clove, minced
  • 1 tsp sesame oil

Harissa Mayo Dip

  • 6 tbsp vegan or regular mayo 
  • 1 tbsp harissa

Ranch Style Dip

  • 100g vegan or regular creme fraiche
  • 50g vegan or regular mayonnaise
  • ½ tbsp chopped chives
  • ½ tbsp chopped parsley
  • 1 small garlic clove, minced
  • Sea salt


  1. To make the gochujang dip, combine the gochujang, brown sugar, maple syrup, rice wine vinegar, garlic and sesame oil in a bowl. Stir until smooth, adding a little water to loosen, if needed.
  2. To make the harissa mayo, stir together the vegan or regular mayo and harissa paste until smooth and combined.
  3. To make the ranch dip, combine the vegan or regular creme fraiche, vegan or regular mayonnaise, chives, parsley, garlic and a pinch of salt in a small bowl. Stir until smooth.
  4. Cook the TiNDLE Tenders using your preferred cooking method according to the packet’s instructions.
  5. To serve, spoon the dips into small dipping bowls and arrange on a board with the TiNDLE wings.


  • Leftover dips can be kept refrigerated for up to 5 days.