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Tex-Mex wings with corn salsa

  • 0:10 Prep
  • 1:00 Cook
  • 4 Servings


  • 35g packet salt-reduced taco seasoning
  • 2 tablespoons lime juice
  • 1 tablespoon rice bran oil
  • 2 garlic cloves, crushed
  • 1.5kg chicken wings
  • Corn salsa, to serve

Corn salsa

  • 2 corn cobs, trimmed
  • 250g cherry tomatoes, quartered
  • 1/2 small red onion, halved, thinly sliced
  • 1 small avocado, diced
  • 2 tablespoons lime juice


  • 1
    To 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.
  • 2
    Preheat 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.
  • 3
    Bake for 50 minutes or until wings are browned and cooked through. Serve with salsa.

Source: taste.com.au


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