Fiery Chicken Wings

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Fiery Chicken Wings

Serves 4-6

1kg chicken wings
100g Wahaca Arbol chilli sauce
3 tbsp olive oil
Juice of 2 limes
2 tbsp runny honey
A pinch of salt and pepper

1.Whisk marinade ingredients together in a bowl.
2. Add chicken wings to marinade and pop in the fridge for at least an hour (for the best result, overnight).
3. Bake in an oven at 200 degrees for 40-45 minutes until fully cooked or grill on the BBQ until fully cooked and the juices run clear.
4. Serve with a dollop of cooling sour cream and a wedge of lime.

Tip: Replace the arbol sauce with chipotle for milder tastebuds.

Chilli Chicken Quesadillas

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Chilli Chicken Quesadillas

Serves 4

250g of leftover roast chicken
4 tortillas
50g (3 tbsp) Wahaca Chipotle sauce
100g mature cheddar cheese, grated
3 spring onions, sliced
2 roasted red peppers from a jar, sliced
Small handful of coriander, chopped

1. Thinly slice the chicken and coat in the chipotle sauce.
2. Put a spoonful of the chicken mixture on the tortilla and layer up with roasted peppers, spring onion, cheese and coriander.
3. Fold the tortilla wrap in half and brush lightly with olive oil.
4. Heat a pan and griddle both sides on a moderate heat on both sides until the cheese is melted and the filling is oozy.

Tip: Add slices of chorizo for an even smokier flavour.