Combine 3 tsp KEEN’S mustard powder, balsamic vinegar and honey then marinate the chicken wings.
Bring milk and stock to the boil. Slowly add in polenta and KEEN’S mustard powder. Use a wooden spoon and stir constantly until thick and glossy, then season and add butter. Pour into a greased baking dish. Refrigerate for 20 minutes until set.
BBQ or panfry chicken on medium heat, turning constantly for 20 minutes. Slice polenta into 1cmx5cm chips and BBQ or panfry until warmed through and golden on each side.
Combine the dip ingredients. Serve polenta chips topped with chicken and drizzled with dip.