Mexican Chipotle Wings with Creamed Corn

by Leyla Kazim

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 45 minutes, plus marinating time


800g of chicken wings

4 chipotle chillies, dried

1 red chilli, large

1 garlic clove

1 1/2 limes, juiced

1 tbsp of honey

2 tbsp of tomato paste, heaped

coriander, half a bunch

330g of sweetcorn, from a tin, drained weight

125g of quark

3 spring onions, sliced

1 handful of coriander, chopped

jalapeños, chopped


1. To make the marinade, place all of the ingredients in a food processor and blitz until chopped up and combined. Season with salt and pepper and taste - adjust any elements to your palette. Pierce the wings all over with the tip of a sharp knife

2. Tip the marinade into a sandwich bag and one at a time, place a wing in the bag and use your hand to fully coat the wing, making sure the marinade gets into every nook and cranny

3. When each wing is coated, place in a bowl, cover with cling film and keep in the fridge until ready to cook. The chicken should be given at least a few hours to marinade, but overnight is better

4. When ready to cook the wings, preheat the oven to 200°C/gas mark 6

5. Place the wings on baking tray - do not overcrowd them. Place on the top shelf of the oven until cooked. Alternatively, cook on the barbecue. In the meantime, make the creamed corn

6. Empty the sweetcorn either into a food processor or a bowl if you have a stick blender. Blitz the corn until it is mushy but still with a rough texture - you don’t want it too smooth

7. Place into a saucepan on a low to medium heat and slowly heat through. When the corn is hot, take off the heat and stir in the quark until fully combined. Add the chopped spring onions, coriander and jalepenos and stir

8. Serve the wings with a sprinkling of coriander and a squeeze of lime alongside the creamed corn