Enjoy this quick, easy, and delicious dinner in just three steps! A true one tray wonder: tender roasted wings and the sweetest corn on the cob. Served alongside a bright fresh salad and dollops of sour cream for some tang!
One Tray Wings & Corn On The Cob
One Tray Wings & Corn On The Cob
with sour cream & crispy onions
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Chicken
- Corn On The Cob
- Crispy Onions
- Cucumber
- Free-range Chicken Wings
- Fresh Chives
- Green Leaves
- NOMU Mexican Spice Blend
- Radish
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
DON’T BE TRAY ME
Preheat the oven to 200°C. Pat the chicken wings dry with some paper towel. Place on a roasting tray along with the corn pieces. Coat in oil, the rub (to taste), and seasoning. Pop in the hot oven and roast for 20-25 minutes until the wings are cooked through and the corn is starting to brown, shifting halfway.
SALAD CITY
Rinse the green leaves, the radish, and the chives. Roughly chop the chives, cut the cucumber into half-moons, and gently shred the green leaves. Cut the radish into quarters or thinly slice. In a bowl, combine the sour cream, seasoning, a splash of water, and ½ the chopped chives. Set aside. Just before serving, combine the shredded green leaves, the cucumber half-moons, and the radish quarters or slices, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted wings and corn, dollop over the sour cream, and sprinkle over the crispy onions and the remaining chives. Serve the fresh salad alongside. Easy peasy, Chef!
Free-range Chicken Wings - 4
Corn On The Cob - 1
NOMU Mexican Spice Blend - 10ml
Green Leaves - 20g
Radish - 20g
Fresh Chives - 4g
Cucumber - 50g
Sour Cream - 45ml
Crispy Onions - 10ml
DON’T BE TRAY ME
Preheat the oven to 200°C. Pat the chicken wings dry with some paper towel. Place on a roasting tray along with the corn pieces. Coat in oil, the rub (to taste), and seasoning. Pop in the hot oven and roast for 20-25 minutes until the wings are cooked through and the corn is starting to brown, shifting halfway.
SALAD CITY
Rinse the green leaves, the radish, and the chives. Roughly chop the chives, cut the cucumber into half-moons, and gently shred the green leaves. Cut the radish into quarters or thinly slice. In a bowl, combine the sour cream, seasoning, a splash of water, and ½ the chopped chives. Set aside. Just before serving, combine the shredded green leaves, the cucumber half-moons, and the radish quarters or slices, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted wings and corn, dollop over the sour cream, and sprinkle over the crispy onions and the remaining chives. Serve the fresh salad alongside. Easy peasy, Chef!
Free-range Chicken Wings - 8
Corn On The Cob - 2
NOMU Mexican Spice Blend - 20ml
Green Leaves - 40g
Radish - 40g
Fresh Chives - 8g
Cucumber - 100g
Sour Cream - 85ml
Crispy Onions - 20ml
DON’T BE TRAY ME
Preheat the oven to 200°C. Pat the chicken wings dry with some paper towel. Place on a roasting tray along with the corn pieces. Coat in oil, the rub (to taste), and seasoning. Pop in the hot oven and roast for 25-30 minutes until the wings are cooked through and the corn is starting to brown, shifting halfway.
SALAD CITY
Rinse the green leaves, the radish, and the chives. Roughly chop the chives, cut the cucumber into half-moons, and gently shred the green leaves. Cut the radish into quarters or thinly slice. In a bowl, combine the sour cream, seasoning, a splash of water, and ½ the chopped chives. Set aside. Just before serving, combine the shredded green leaves, the cucumber half-moons, and the radish quarters or slices, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted wings and corn, dollop over the sour cream, and sprinkle over the crispy onions and the remaining chives. Serve the fresh salad alongside. Easy peasy, Chef!
Free-range Chicken Wings - 12
Corn On The Cob - 3
NOMU Mexican Spice Blend - 30ml
Green Leaves - 60g
Radish - 60g
Fresh Chives - 12g
Cucumber - 150g
Sour Cream - 125ml
Crispy Onions - 30ml
DON’T BE TRAY ME
Preheat the oven to 200°C. Pat the chicken wings dry with some paper towel. Place on a roasting tray along with the corn pieces. Coat in oil, the rub (to taste), and seasoning. Pop in the hot oven and roast for 25-30 minutes until the wings are cooked through and the corn is starting to brown, shifting halfway.
SALAD CITY
Rinse the green leaves, the radish, and the chives. Roughly chop the chives, cut the cucumber into half-moons, and gently shred the green leaves. Cut the radish into quarters or thinly slice. In a bowl, combine the sour cream, seasoning, a splash of water, and ½ the chopped chives. Set aside. Just before serving, combine the shredded green leaves, the cucumber half-moons, and the radish quarters or slices, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the roasted wings and corn, dollop over the sour cream, and sprinkle over the crispy onions and the remaining chives. Serve the fresh salad alongside. Easy peasy, Chef!
Free-range Chicken Wings - 16
Corn On The Cob - 4
NOMU Mexican Spice Blend - 40ml
Green Leaves - 80g
Radish - 80g
Fresh Chives - 15g
Cucumber - 200g
Sour Cream - 170ml
Crispy Onions - 40ml
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