We might not all be lucky enough to experience hard-core Mexican cuisine first-hand, but we can certainly do our bit to help bring a little Mexican delight into our lives.
Well, this is the perfect recipe for you.
Ingredients
4 chipotle chillies, dried
800g of chicken wings
1 red chilli, large
1 garlic clove
1 1/2 limes, juiced
1 tbsp of honey
2 heaping tbsp of tomato paste,
coriander, half a bunch
330g of sweetcorn,
3 spring onions, sliced
1 handful of coriander, chopped
jalapeños, chopped
Method
1. To make the marinade, place all of the ingredients in a food processor and blitz until chopped up and combined. Season with salt and pepper and taste - Pierce the wings all over with the tip of a sharp knife
2. Toss the marinade into a sandwich bag and one at a time, place a wing in the bag and use your hand to fully coat the wing, making sure the marinade gets into every nooks and cranny
3. When each wing is coated, place in a bowl, cover with cling film and keep in the fridge until ready to cook. The chicken should be given at least a few hours to marinade, but overnight is better
4. When ready to cook the wings, preheat the oven to 200°C
5. Place the wings on a baking tray - do not overcrowd them. Place on the top shelf of the oven until cooked.
6. In the meantime, make the creamed corn. Empty the sweetcorn either into a food processor or a bowl if you have a stick blender. Blitz the corn until it is mushy but still with a rough texture.
7. Place into a saucepan on a low to medium heat and slowly heat through. When the corn is hot. Add the chopped spring onions, coriander and jalapenos and combine well.
Serve the wings with a sprinkling of coriander and a squeeze of lime alongside the creamed corn
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