BROUGHT TO YOU BY Liquorland
Spice up your life with a pile of fiery chicken wings matched with the smooth kick of Jose Cuervo Tequila on ice.
Serves: 4-6
INGREDIENTS
1 kilogram chicken wings
4 garlic cloves, minced
finely grated zest and juice 1 lime
2 tablespoons Jose Cuervo tequila
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon chopped chipotle chillies in adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon table salt
½ teaspoon cracked pepper
To serve
1 red chilli, thinly sliced (optional)
handful fresh coriander leaves
lime wedges
METHOD
Place chicken wings in a large non-metallic bowl. Add the remaining ingredients, combine and cover. Refrigerate for 6 hours or overnight.
You will need to line a baking tray with baking paper.
Preheat the oven to 190°C.
Place the chicken wings on the prepared baking tray and brush over any remaining marinade.
Bake for 20 minutes, turn the wings over then bake for a further 15-20 minutes, or until golden brown and cooked through.
To serve: Top the wings with the chilli and coriander leaves and serve with lime wedges for squeezing over.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.