Encona Louisiana Cajun Chicken Wings & Corn

Shopping list:

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 on the cob, cut into 3rds
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

How to do it:

• Pre heat the oven to 190*C/gas mark 5
• Place the chicken wings into a bowl, pour over 3/4 of the Encona Louisiana Cajun Hot Suace
• 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 every so often
• Meanwhile, cook the corn on the cob in a pan of boiling water for 10 minutes
• Make some spicy butter for the corns by simply mixing the butter with 1 tbsp of the remaining Encona Louisiana Cajun Hot Suace
• To make the dipping sauce for the wings again simply mix the sour cream with the Encona Louisiana Cajun Hot Suace, lime juice and chopped mint
• Serve the wings piled up with the dipping sauce on the side and the corn with melting hot butter. Enjoy!