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Ingredients
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35g packet salt-reduced taco seasoning
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2 tablespoons lime juice
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1 tablespoon rice bran oil
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2 garlic cloves, crushed
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1.5kg chicken wings
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Corn salsa, to serve
Corn salsa
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2 corn cobs, trimmed
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250g cherry tomatoes, quartered
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1/2 small red onion, halved, thinly sliced
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1 small avocado, diced
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2 tablespoons lime juice
Method
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1To make the corn salsa: Heat a barbecue plate or chargrill over high heat. Cook corn, turning, for 8 to 10 minutes or until charred. Transfer to a chopping board. Cool. Cut kernels from cobs. Place in a bowl. Add tomato, onion, avocado and lime juice. Season with salt and pepper. Toss to combine. Serve.
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2Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Combine seasoning, lime juice, oil and garlic in a large bowl. Add wings. Toss to coat. Transfer to prepared tray.
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3Bake for 50 minutes or until wings are browned and cooked through. Serve with salsa.
Source: taste.com.au
