<p>Mmm, que rico, que delicioso! I get so excited when we are having picnics or BBQ in the summer, because I know there will be one particular dish that I adore. Yes, we are talking about spicy bbq chicken wings. They are heavenly good on its own, but when you combine them with a chili sauce, fresh vegetables and warm tortillas from scratch, you are in for a real treat my friends. The amazing thing about this particular recipe is that you can use different elements of it, like spicy chicken wings or chili sauce and reuse them in any other dishes, like salads or served with grilled salad or baked baby potatoes. Yet, when we added the chicken wings to the warm tortilla, drizzled with chili sauce and added some fresh toppings like avocado, lettuce, cabbage and tomatoes, well it was completely life - changing. Heavenly good! </p>
Preheat the oven to 180 °C / 350 °F. In a bowl mix well to combine the chicken wings, sweet paprika, smoked paprika, mustard powder, sea salt and olive oil. You can also add a bit of tabasco, if you like your tacos a bit more spicy. Transfer the chicken wings to a baking tray covered with parchment paper and bake for 45 minutes.
Meanwhile prepare the chili sauce. Place a saucepan over low heat. Add the olive oil, diced onion and diced cloves of garlic. Fry for about 10 minutes. Meanwhile roast the chilis over open fire / gas flame. Once they are all black, remove them from the fire and peel off the burnt skin. Roughly chop the peeled chilis and add them to the saucepan. Pour in the white balsamic vinegar and 2 tablespoons of water. Remove from the heat. Transfer to a blender and blend until you get a smooth sauce. Season to taste with sea salt and black pepper. Also add a pinch of allspice and ground cloves. Transfer to a small bowl and refrigerate until needed.
The sauce can be in the fridge for up to a month.
Prepare and pan fry the tortillas. If you are using our recipe, simply click on the mustard color ingredient on the left and follow the instructions. Peel the avocado, remove the kernel and roughly chop it, to get small cubes. Also chop the tomatoes. Place both in a small bowl, add the white balsamic vinegar, sea salt and black pepper, stir well, using a spoon. Clean and thinly slice the cabbage and lettuce. Clean the spring onion and thinly slice it. Drain the kidney beans and place it in a bowl.
Remove the chicken wings from the oven and separate the meat from the bone. Roughly chop the meat. Place a pan over high heat, add a teaspoon of olive oil and drained beans. Stir and add the chicken wings meat. Fry for about 2 - 3 minutes. Meanwhile add the cream cheese and greek yogurt to the sauce, stir well.
Spread a generous amount of sauce over the warm tortillas. Add a spoon of chicken wings meat and beans + the rest of the vegetables topping. You can also add a bit of sesame seeds and fresh coriander leaves. Bon appetite.