• 1 x pack of Inishella BBQ Smokey Chicken Wings
• 1 x pack of Inishella BBQ Chicken Drumsticks
• 1 large cucumber
• 1 tbsp sea salt
• 1 garlic clove, crushed
• 300g Greek yoghurt
• 100g SPAR Feta Cheese, crumbled
• 2 tbsp fresh mint leaves, finely chopped
• Black pepper
• 2 tbsp SPAR Extra-Virgin Olive Oil
• For the pesto mayo dip - 180g mayonnaise, 2-3 tbsp SPAR Green Pesto and ½ lemon, juiced
• For the goat’s cheese and honey dip -100g SPAR Chevre Goats Cheese , 40g cream cheese, 1½ tbsp honey and a pinch of flakey salt
• To serve - grilled corn on the cob and sliced celery sticks

1. To prepare the cucumber yoghurt dip, coarsely grate the cucumber, then scrape into a sieve over a bowl. Sprinkle over the salt and toss a few times. Leave to drain for 30 minutes to one hour. Give the cucumber a final squeeze through the sieve and pat dry with kitchen roll.
2. In a bowl, combine the garlic, yoghurt, crumbled feta, mint and some black pepper. Add the cucumber and mix well until everything is combined.
3. Spoon into a bowl and drizzle over the oil.
4. To prepare the pesto-mayo dip, simply combine all of the ingredients together in a small bowl and set aside.
5. To prepare the goat’s cheese and honey dip, add the ingredients to a food processor and pulse until smooth and creamy. Once nicely whipped, transfer to a bowl and set aside.
6. Cook the drumsticks and wings on a preheated barbecue for 25-30 minutes, turning every so often, until cooked through.
7. Serve on a platter with grilled corn, celery sticks and the assorted dips.