Cheesy Corn Chip Chicken Wings

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To be honest these wings have never been near a corn chip but the masa lista and Parmesan give them a fabulous texture without frying and the coating does taste like corn chips!

Serves 4-6.

Ingredients

1.5kgs chicken wings, tips removed and cut in two

1 cup masa lista, Mexican corn flour

1/2 cup finely grated Parmesan cheese

3 tablespoons dried oregano

2 tablespoons smoked paprika

1/2 teaspoon cayenne pepper

salta and pepper

2 eggs, beaten

Method

Preheat the oven to 190 degrees Centigrade. Line two baking trays with baking parchment.

In a bowl, combine the masa, Parmesan, oregano, paprika, cayenne, salt and pepper.

Take a piece of chicken, dip in the egg and then in the flour mix.

Lay on the baking sheet skin meaty side up and repeat with the remaining chicken.

Bake in the oven for 30 minutes, turn once and then bake for a further 10-15 minutes until fully cooked.

Allow to rest for 10 minutes before serving with some sour cream dip.

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Crunchy Apple Bliss Balls

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Gluten free, egg free and dairy free treats that have had my boys trying to guess the secret crunchy ingredient for ages! Got to love dried figs!

Ideal for school  lunch boxes with no hidden nasties and really quick to whizz up when you are in a rush.

Makes 18-20 balls.

Ingredients

200g dried apple rings

100g dried figs

75g Brazil nuts

1 tablespoon coconut oil

25g ground almonds/almond meal

Method

In a food processor, process the apples and nuts until they form a rough crumb.

Add the figs and coconut oil and process until the mix is all in small crumbs.

Tip into a bowl and form into 18-20 balls, roll in the ground almonds and keep in the fridge.