Succulent golden chicken wings and drumsticks, coated in a deliciously sticky, tangy salsa.
2 x jars of Old El Paso Original Thick ‘n’ Chunky Mild Salsa
1 x packet of Old El Paso Spice Mix for Original Smoky BBQ Fajitas
8 chicken drumsticks
8 chicken wings
3tbsp soft brown sugar
1 x lime, grated zest and juice
1. Preheat the oven to 190º C (170º C for fan assisted ovens), gas mark 5.
2. In a large bowl, mix together the sugar, lime zest and juice, the Old El Paso Spice Mix for Original Smoky BBQ Fajitas and the Old El Paso Original Thick ‘n’ Chunky Mild Salsa.
3. Throw in the chicken drumsticks and wings and turn to coat in the mixture. If you have the time, leave to marinate in the fridge for 2-3 hours to help the flavours really blend together.
4. Put the chicken into a large roasting tin and cook, in a pre heated oven, for 45-50 minutes, occasionally and basting with the sauce, until the chicken is golden, sticky and thoroughly cooked.
Eat with your fingers and enjoy dunking your drumsticks in a tasty salsa dip!
For a chargrilled taste, stick the wings and drumsticks on a barbecue for the last 10 minutes of cooking
