It must come as no surprise that we love all things chicken wings and all things Mexican here - chicken wings for their versatility in being adapted to every palate, every cuisine imaginable, and Mexican because of their spicy, full bodied flavours in every dish. So why not put them together? These two complement each other so well - there’s the spiciness of the wings tempered with the lime and honey, and not to even mention the spicy creamed corn. There’s some heat in there, but it’s so deliciously paired with the sweetness and creaminess of the corn. A match made in heaven!

Ingredients

1KG chicken wings 

Marinade 

1 tbsp chipotle paste

2 tbsp lime juice

2 cloves garlic crushed

1 tbsp honey

2 tbsp tomato puree

1 tsp peanut butter

1 handful fresh coriander leaves and stalks

1 tsp vegetable oil

Salt and pepper to taste

Method

1. Place all of the marinade ingredients in a food processor or blender and blitz until smooth. 

2. Place the chicken wings in a shallow dish and pour marinade on top.

3. Using your hands, make sure all the chicken wings are completely covered in the marinade.

4. Cover with cling film and place in the fridge for at least 2 hours, or overnight. 

5. Remove from the fridge 20 minutes before cooking. 

6. Preheat oven to 200°c

7. Place chicken wings on a parchment covered baking tray - cook for 25-30 minutes (turn half way through cooking) until cooked through. 

Spicy Creamed Corn

Method

1. Place all the ingredients, aside from the cornflour, into a saucepan and gently heat.

2. Mix the cornflour with a tablespoon of water in a small bowl to form a slurry. Pour this into the pan with the rest of the ingredients.

3. Stir continuously until all of the cheese is melted and the sauce has thickened.

And you’re all done! Super simple, and super tasty. This is a go to dip for chicken wings, tortilla chips or any Mexican inspired meal.

Ingredients

400g sweetcorn- we used tinned, but you can use frozen or fresh

60g butter

100ml double cream

100ml milk     

2 cloves of garlic crushed

2 tbsp sugar

1 ball mozzarella cheese, grated

120g cheddar, grated

1 tsp smoked paprika 

1 tsp chipotle paste

3 tsp cornflour

1 tbsp water

Salt and pepper to taste