Serve these Tex-Mex style chilli and coriander wings with a cooling, freshly-mashed bowl of cumin-spiced guacamole on the side. Tortilla chips optional.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 628 |
| Fat | 37g |
| Saturates | 10g |
| Protein | 38g |
| Carbs | 20g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPlace the chopped coriander, lime juice and zest of 4 limes, maple syrup, deseeded and chopped chilli, and salt in a medium-sized bowl and whisk to combine.
Place the wings in the marinade and refrigerate for at least 30 minutes.
Preheat the oven to 190°C, gas mark 5. Arrange the wings evenly on a lined baking tray and place in the oven for 20 minutes.
Turn the wings over and brush with extra marinade and bake for a further 10 minutes.
To make the guacamole, mash the avocado with the lime juice of 1 lime, Worcestershire sauce, fine cumin and finely grated garlic clove. Stir in the chopped shallot and sliced pickled jalapeño and season well with sea salt and freshly ground black pepper.
Serve the wings with the guacamole, fresh coriander, lime wedges and extra red chilli, if desired.
