A food fiesta! One tray holds a plethora of tasty bits and pieces: chicken wings, carrots, and corn are all coated in a NOMU Mexican Spice Blend and perfectly roasted until golden and crisp. It is served alongside a lemony salsa for some zing and guacamole for freshness. So easy, so tasty!
Mexican Chicken Wings
Mexican Chicken Wings
with roasted carrot & corn
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Avocado
- Carrot
- Chicken
- Corn
- Free-range Chicken Wings
- Fresh Coriander
- Lemons
- NOMU Mexican Spice Blend
- Onion Red
- Plum Tomato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SPICY ROAST
Preheat the oven to 220°C. Pat the chicken dry with paper towel. Place on a roasting tray along with the carrot wedges. Coat in oil, ¾ of the NOMU spice blend, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
SALSA
In a bowl, combine the diced tomato, the diced onion (to taste), the lemon zest (to taste), ½ the chopped coriander, seasoning, and a squeeze of lemon juice. Set aside.
GOLDEN CORN
When the roast has been in for 5-10 minutes, coat the corn with the remaining NOMU spice blend, a drizzle of oil, and seasoning. Scatter the dressed corn over the tray and roast for the remaining time.
FOOD FIESTA!
Dish up the roasted carrot wedges, chicken wings & corn. Side with the zesty salsa, dollop over the guacamole, and garnish with the remaining coriander. Serve with any remaining lemon wedges. Wow, Chef!
Free-range Chicken Wings - 8
Carrot - 120g
NOMU Mexican Spice Blend - 10ml
Plum Tomato - 1
Onion Red - 1
Lemons - 1
Fresh Coriander - 3g
Corn - 50g
Avocado - 1
SPICY ROAST
Preheat the oven to 220°C. Pat the chicken dry with paper towel. Place on a roasting tray along with the carrot wedges. Coat in oil, ¾ of the NOMU spice blend, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
SALSA
In a bowl, combine the diced tomato, the diced onion (to taste), the lemon zest (to taste), ½ the chopped coriander, seasoning, and a squeeze of lemon juice. Set aside.
GOLDEN CORN
When the roast has been in for 5-10 minutes, coat the corn with the remaining NOMU spice blend, a drizzle of oil, and seasoning. Scatter the dressed corn over the tray and roast for the remaining time.
FOOD FIESTA!
Dish up the roasted carrot wedges, chicken wings & corn. Side with the zesty salsa, dollop over the guacamole, and garnish with the remaining coriander. Serve with any remaining lemon wedges. Wow, Chef!
Free-range Chicken Wings - 16
Carrot - 240g
NOMU Mexican Spice Blend - 20ml
Plum Tomato - 1
Onion Red - 1
Lemons - 1
Fresh Coriander - 5g
Corn - 100g
Avocado - 1
SPICY ROAST
Preheat the oven to 220°C. Pat the chicken dry with paper towel. Place on a roasting tray along with the carrot wedges. Coat in oil, ¾ of the NOMU spice blend, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
SALSA
In a bowl, combine the diced tomato, the diced onion (to taste), the lemon zest (to taste), ½ the chopped coriander, seasoning, and a squeeze of lemon juice. Set aside.
GOLDEN CORN
When the roast has been in for 5-10 minutes, coat the corn with the remaining NOMU spice blend, a drizzle of oil, and seasoning. Scatter the dressed corn over the tray and roast for the remaining time.
FOOD FIESTA!
Dish up the roasted carrot wedges, chicken wings & corn. Side with the zesty salsa, dollop over the guacamole, and garnish with the remaining coriander. Serve with any remaining lemon wedges. Wow, Chef!
Free-range Chicken Wings - 24
Carrot - 360g
NOMU Mexican Spice Blend - 30ml
Plum Tomato - 1
Onion Red - 1
Lemons - 1
Fresh Coriander - 8g
Corn - 150g
Avocado - 1
SPICY ROAST
Preheat the oven to 220°C. Pat the chicken dry with paper towel. Place on a roasting tray along with the carrot wedges. Coat in oil, ¾ of the NOMU spice blend, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
SALSA
In a bowl, combine the diced tomato, the diced onion (to taste), the lemon zest (to taste), ½ the chopped coriander, seasoning, and a squeeze of lemon juice. Set aside.
GOLDEN CORN
When the roast has been in for 5-10 minutes, coat the corn with the remaining NOMU spice blend, a drizzle of oil, and seasoning. Scatter the dressed corn over the tray and roast for the remaining time.
FOOD FIESTA!
Dish up the roasted carrot wedges, chicken wings & corn. Side with the zesty salsa, dollop over the guacamole, and garnish with the remaining coriander. Serve with any remaining lemon wedges. Wow, Chef!
Free-range Chicken Wings - 32
Carrot - 480g
NOMU Mexican Spice Blend - 40ml
Plum Tomato - 1
Onion Red - 1
Lemons - 1
Fresh Coriander - 10g
Corn - 200g
Avocado - 1
Woolies Products in this dish
