Preheat oven to moderately hot 200ºC / 180ºC (fan-assisted).
Combine chicken, spices, sauce, oil and 1 tablespoon of juice in large bowl; toss to coat chicken
in marinade. Refrigerate 2 hours.
Place chicken, in single layer, in oiled large shallow baking dish; roast about 25 minutes or until
chicken is cooked through.
Meanwhile, quarter tomatoes; combine in medium bowl with avocado, corn, onion, coriander and
remaining juice. Serve salsa topped with wings.