Taco Chicken Wings with Jacket Potatoes and Corn

Serves 4, Prep and Cook 35 mins

2 tblsps olive oil

1.5kg chicken wings (10) 35g packet taco seasoning

4 x 160g red washed potatoes,

washed

¹⁄³ cup sour cream

¹⁄³ cup medium, chunky

tomato salsa

425g packet corn cobbettes

1 Drizzle oil over the base of a large, non-stick roasting pan. Heat in a very hot oven (220C) for 5 minutes.

2 Meanwhile, toss chicken wings with seasoning in a large bowl to coat. Remove pan from oven. Carefully add chicken in a single layer. 3 Cook in a hot oven (200C) for 25 to 30 minutes, turning halfway through, until golden and cooked through. Remove.

4 Pierce potatoes in several places with fork. Place around outer edge of turntable in a microwave. Microwave on High (100%) for about 7 minutes, or until tender when tested.

5 Cut a deep cross in top of each potato, three-quarters of way through. Using a clean tea towel to hold potato, gently squeeze around base to open up top. Spoon over 1 tblsp each of sour cream and salsa.

6 Cook corn according to directions on the packet.

7 Serve chicken with potatoes and corn. Garnish with fresh coriander leaves (optional).