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Mexican Chipotle Wings with Creamed Corn Recipe

Mexican Chipotle Wings with Creamed Corn Recipe


800g of chicken wings
4 dried chipotle chillis
1 large red chilli
1 clove garli
1 1/2 limes, juiced
1 tbsp of honey
2 tbsp of tomato paste, heaped
half a bunch of coriander

330g of sweetcorm, from a tin, drained weight
125g of quark (or substitute with Greek yoghurt or cream cheese)
3 spring onions, sliced
1 handful of coriander, chopped
Jalapenos (to taste), chopped


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.

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

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

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

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

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

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

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


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