BROUGHT TO YOU BY Liquorland
Spice up your life with a pile of fiery chicken wings matched with the smooth kick of Jose Cuervo Tequila on ice.
Serves: 4-6
INGREDIENTS
1 kilogram chicken wings
4 garlic cloves, minced
finely grated zest and juice 1 lime
2 tablespoons Jose Cuervo tequila
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon chopped chipotle chillies in adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon table salt
½ teaspoon cracked pepper
To serve
1 red chilli, thinly sliced (optional)
handful fresh coriander leaves
lime wedges
METHOD
Place chicken wings in a large non-metallic bowl. Add the remaining ingredients, combine and cover. Refrigerate for 6 hours or overnight.
You will need to line a baking tray with baking paper.
Preheat the oven to 190°C.
Place the chicken wings on the prepared baking tray and brush over any remaining marinade.
Bake for 20 minutes, turn the wings over then bake for a further 15-20 minutes, or until golden brown and cooked through.
To serve: Top the wings with the chilli and coriander leaves and serve with lime wedges for squeezing over.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.