Sticky Mexican Chicken Wings

Tuck in when you get the munchies! - by Barbara Northwood

Sticky Mexican Chicken Wings

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For a spicy kick, add a few drops of Tabasco sauce to the avocado mixture. We recommend using a non-stick roasting pan, or lining pan with baking paper, to stop chicken and sauce from sticking.

Ingredients

1.5kg chicken wings

1 tsp garlic salt

1 large ripe avocado, peeled, deseeded

1⁄4 cup sour cream

2 tsps lemon juice

SAUCE

1⁄4 cup honey

1⁄4 cup lemon juice

2 tblsps chipotle in adobo sauce

2 tblsps tomato paste

2 tsps ground cumin

Salt and pepper, to taste

Method

To make sauce, combine all ingredients in a jug. Mix well.
Place chicken in a single layer in an oiled, large, non-stick roasting pan. Sprinkle with garlic salt.
Cook in a hot oven (200C) for 30 minutes. Remove. Pour sauce over chicken. Toss to coat. Return to oven. Cook, turning halfway through, for a further 15 minutes, or until cooked.
Meanwhile, mash avocado in a bowl until smooth. Stir in sour cream and juice. Season.
Serve chicken wings with avocado mixture.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.