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Chicken wings with Cherry Tomato Salsa

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Serves: 4
8 large chicken wings (1 kg)
1/2 teaspoon dried oregano
1/4 teaspoon chilli powder
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
2 tablespoons tomato sauce
1 tablespoon vegetable oil
1/3 cup lime juice
500g cherry tomatoes
2 medium avocados, chopped coarsely
310g can corn kernels, drained
1 medium red onion, chopped finely
1/4 cup firmly packed fresh coriander leaves

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.

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