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Mexican Spicy Mini Chicken Wings

Preparing time: 15 min
Bake time: 1.5 -2 hours
3 tbsp tomato paste
1,5 limes, juiced
1 tbsp honey
1 tsp salt
1 tsp chipotle paste
1 chilli pepper, chopped
1 fat garlic clove, chopped
A handful of chopped coriander
2 dried ancho peppers, soked in hot water and chopped
Add honeyAdd tomato pasteAdd lime juiceAdd chipotle pasteAdd saltAdd chopped corianderAdd chopped garlicAdd chopped ancho peppersAdd chilli peppersAdd chopped ingredients
Make the marinade. Add the tomatoe paste, honey, lime juice, chipotle paste, salt, coriander, garlic, chilli and ancho peppers, coriander to a glass bowl.
1 kg mini chicken wings
1 tsp chopped spring onion
Combine all marinade ingredientsAdd chicken wingsCover with the marinade
Stir to combine all ingredients. Add the chicken wings and cover them with the marinade. Cover the bowl with cling film and refrigerate for at least 1 hour.
Baked Chicken Wings
Preheat the oven to 200°C and bake the chicken wings 1.5-2 hours until the meat is soft, easily separated from the bones and browned. Top with chopped spring onions or coriander. Serve with guacamole, refried beans, creamed corn and tortillas.

Hot Mexican Mini Chicken Wings Polly Eats LondonHot Mexican Mini Chicken Wings Polly Eats LondonHot Mexican Mini Chicken Wings Polly Eats London

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