ingredients:
1.5kg chicken wings, washed and dried
1 bottle of Encona Louisiana Cajun Hot Sauce
2 tbsp brown sugar
1 tbsp honey
1 tbsp coriander, chopped
4 corn cobs, cut into thirds
100g butter, softened but not melted
For the dipping sauce:
200ml tub of sour cream
1 tbsp Encona Louisiana Cajun Hot Sauce
Juice of 1 lime
5 mint leaves finely chopped
· Pre heat the oven to 190*C/gas mark 5 · Place the chicken wings into a bowl, pour over ¾ of the Encona Louisiana Cajun Hot Sauce. · Add the brown sugar, honey and coriander. · Mix so all the wings are coated in the sauce then transfer to a roasting tin and cook for 20 minutes, turning occasionally.· Meanwhile, cook the corn cobs in a pan of boiling water for 10 minutes. · Make some spicy butter for the corn cobs by mixing the butter with one tbsp of the remaining Encona Louisiana Cajun Hot Sauce.· To make the dipping sauce for the wings, mix the sour cream with one tbsp of the Encona Louisiana Cajun Hot Sauce, lime juice, chopped mint and stir loosely.· Serve the spicy chicken wings piled up with side bowls of the dipping sauce and corn cobs. Enjoy!
back to previous page
Print page
