A Mexican 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 lemony avocado salsa for some zing and freshness. So easy, so tasty!
Spicy Chicken Wings
Spicy Chicken Wings
with roasted carrot & corn
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Avocado
- Avocados
- Carrot
- Chicken
- Corn
- Free-range Chicken Wings
- Fresh Coriander
- Lemon Juice
- NOMU Mexican Spice Blend
- Onion
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SPICY ROAST
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel. Spread out 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 golden, 30-35 minutes.
PREP & SALSA
Coat the corn with the remaining NOMU spice blend, a drizzle of oil, and seasoning. Set aside. Halve the avocado and set aside the half with the pip for another meal. Scoop out the avocado flesh from the remaining half and roughly dice. Place in a bowl along with the diced tomato, the diced onion (to taste), ½ the chopped coriander, seasoning, and the lemon juice (to taste). Mix until fully combined.
GOLDEN CORN
When the roast has been in for 5-10 minutes, give the tray a shift. Scatter the corn over the tray and roast for the remaining time. The veggies should be crisp and the chicken should be cooked through and golden.
FOOD FIESTA!
Load a plate with the roasted carrot wedges, the chicken wings, and the corn. Serve alongside the avocado salsa and garnish with the remaining coriander. Wow, Chef!
Free-range Chicken Wings - 8
Carrot - 120g
NOMU Mexican Spice Blend - 10ml
Corn - 50g
Avocado - 1
Tomato - 1
Onion - 1
Fresh Coriander - 3g
Lemon Juice - 15ml
SPICY ROAST
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel. Spread out 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 golden, 30-35 minutes.
PREP & SALSA
Coat the corn with the remaining NOMU spice blend, a drizzle of oil, and seasoning. Set aside. Halve the avocado and remove the pip. Scoop out the avocado flesh and roughly dice. Place in a bowl along with the diced tomato, the diced onion (to taste), ½ the chopped coriander, seasoning, and the lemon juice (to taste). Mix until fully combined.
GOLDEN CORN
When the roast has been in for 5-10 minutes, give the tray a shift. Scatter the corn over the tray and roast for the remaining time. The veggies should be crisp and the chicken should be cooked through and golden.
FOOD FIESTA!
Load a plate with the roasted carrot wedges, the chicken wings, and the corn. Serve alongside the avocado salsa and garnish with the remaining coriander. Wow, Chef!
Free-range Chicken Wings - 16
Carrot - 240g
NOMU Mexican Spice Blend - 20ml
Corn - 100g
Avocado - 1
Tomato - 1
Onion - 1
Fresh Coriander - 5g
Lemon Juice - 30ml
SPICY ROAST
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel. Spread out 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 golden, 35-40 minutes.
PREP & SALSA
Coat the corn with the remaining NOMU spice blend, a drizzle of oil, and seasoning. Set aside. Halve the avocados and set aside one of the halves with the pip for another meal. Scoop out the avocado flesh from the remaining halves and roughly dice. Place in a bowl along with the diced tomato, the diced onion (to taste), ½ the chopped coriander, seasoning, and the lemon juice (to taste). Mix until fully combined.
GOLDEN CORN
When the roast has been in for 10-15 minutes, give the tray a shift. Scatter the corn over the tray and roast for the remaining time. The veggies should be crisp and the chicken should be cooked through and golden.
FOOD FIESTA!
Load a plate with the roasted carrot wedges, the chicken wings, and the corn. Serve alongside the avocado salsa and garnish with the remaining coriander. Wow, Chef!
Free-range Chicken Wings - 24
Carrot - 360g
NOMU Mexican Spice Blend - 30ml
Corn - 150g
Avocados - 2
Tomatoes - 2
Onion - 1
Fresh Coriander - 8g
Lemon Juice - 45ml
SPICY ROAST
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel. Spread out 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 golden, 35-40 minutes.
PREP & SALSA
Coat the corn with the remaining NOMU spice blend, a drizzle of oil, and seasoning. Set aside. Halve the avocados and remove the pips. Scoop out the avocado flesh and roughly dice. Place in a bowl along with the diced tomato, the diced onion (to taste), ½ the chopped coriander, seasoning, and the lemon juice (to taste). Mix until fully combined.
GOLDEN CORN
When the roast has been in for 10-15 minutes, give the tray a shift. Scatter the corn over the tray and roast for the remaining time. The veggies should be crisp and the chicken should be cooked through and golden.
FOOD FIESTA!
Load a plate with the roasted carrot wedges, the chicken wings, and the corn. Serve alongside the avocado salsa and garnish with the remaining coriander. Wow, Chef!
Free-range Chicken Wings - 32
Carrot - 480g
NOMU Mexican Spice Blend - 40ml
Corn - 200g
Avocados - 2
Tomatoes - 2
Onion - 1
Fresh Coriander - 10g
Lemon Juice - 60ml
Woolies Products in this dish
