Peruvian Chicken Wings with Jalapeño Sauce

Serves 4

Time 40 minutes

Ingredients

1kg of chicken wings 

1 tbsp salt

1 tsp ground black pepper
1 tbsp smoked paprika

½ tsp celery seed

1 tsp ground cumin

¼ tsp cayenne pepper

1 tbsp brown sugar

1 tbsp garlic powder

1 tsp onion powder

2 tbsp olive oil

2 tbsp hot chilli honey

Zingy Jalapeño Dipping Sauce 

1 cup sour cream

1 cup coriander, washed

½ cup fresh mint leaves

¼ cup pickled jalapeño

¼ cup hot chilli honey

1 lime, juiced

1 tsp ground cumin

1 tsp dried oregano

Good pinch of salt and pepper

Charred Corn Salsa

2 corn cobs, husks removed

½ red onion, finely diced

1 avocado, diced

1 cup coriander

¼ cup of pickled jalapenos, chopped

2 limes, juiced

100g cherry tomatoes, halved

1 tbsp of olive oil

Salt and pepper, to season

Method

Place wings in a large bowl. Drizzle with olive oil and toss to coat. Mix all other ingredients together in a separate bowl. Sprinkle rub mixture over the wings and toss until well coated. They are now ready for the oven, BBQ or smoker. For the oven, cook at 200°C for 30-45 minutes or until chicken is cooked through.

For the Zingy Jalapeño Dipping Sauce, Buzz all ingredients in a blender, or use a stick blender, until combined. Place into a bowl for dipping or drizzle over the top of your chicken wings to serve.

For Charred Corn Salsa, Place a wire rack over a gas hob on the stovetop. Turn the heat to high. Place the corn cobs on the wire rack and char grill, turning the corn every couple of minutes until nice and charred all over. Remove to cool. This could also be done in a frying pan if preferred. 

Remove the corn from the corn cobs and place in a bowl with the rest of the salsa ingredients. Gently toss to combine and serve with your wings and dipping sauce.