Mexican Chili Wings with Avocado Yoghurt Sauce

Parmesan-Crumbed Lamb Cutlets



  • 2kg chicken wings, drumettes and flats (with or without tips) separated
  • 1/4 cup Mexican Chili Spice Mix
  • 1 tablespoon rice flour
  • Olive oil spray


  • 1 whole avocado, mashed with a fork
  • 1/2 cup greek yoghurt
  • Juice of 1/2 lime
  • Salt and pepper, to taste


Add the spice mix and rice flour to a large zip lock bag, then add the chicken wings and seal. Shake well until the spice mix coats each wing piece then set aside.

Preheat a cast iron grill pan on your BBQ or Simmering Plate, then spray well with olive oil (or brush olive oil on if you don’t have olive oil spray). Add the wings to the grill and cook turning occasionally for 25-30 minutes or until the chicken is golden on the outside and no longer pink inside.

Meanwhile, combine the Avocado Yoghurt Sauce ingredients in a bowl and set aside in the fridge.

When the wings are cooked, serve immediately with the avocado yoghurt sauce.

Recipe and images by Chew To