1. Heat the oven to 190 °C. Arrange the chicken wings in a large roasting pan, in a single layer.
2. Squeeze the lemon over the wings and dust with chicken spice. 3. Roast at 190 °C for about 45 minutes, or until crisp, golden and cooked right through.
4. In the meantime, make the dip. Place the Crosse & Blackwell Lite Mayonnaise, chutney, sundried tomatoes and garlic in a food processor and blend until smooth. Season to taste with salt and pepper. Alternatively, if you don’t have a blender, chop the tomatoes very finely and whisk in the remaining ingredients. 5. Serve the wings piping hot with the dip, plus extra lemon wedges.