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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.