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Sweet Potato Cornbread Waffles with Chipotle Lime Wings
30 minServes 4Nutri-Score D€€
recipe by
@cordandthekitchen
what you need
chicken wings (fresh, separated into flats and drumettes)Meat1 kg
yellow mustard (as binder)Pantry60 g
cornstarchPantry60 g
lime pepper seasoning (plus extra for garnish)Spices12 g
garlic powder (divided between wings and glaze)Spices8 g
onion powderSpices6 g
black pepper (ground)Spices4 g
chipotle powderSpices4 g
vegetable oil (for frying)Pantry1 litre
chipotle peppers in adobo (puréed)Pantry80 g
tequilaBeverages60 ml
gochujangPantry30 g
honey (or simple syrup)Pantry60 ml
brown sugarPantry40 g
lime juice (freshly squeezed)Produce45 ml
buttermilk pancake mixBakery180 g
self-rising cornmealGrains70 g
sweet potato (cooked and puréed)Produce250 g
whole milkDairy240 ml
ground cinnamonSpices3 g
ground nutmegSpices2 g
unsalted butter (melted)Dairy60 g
eggDairy2 pieces
maple syrup (or pecan syrup, for serving)Pantry120 ml
pecans (chopped)Nuts & seeds40 g
white chocolate syrup (for drizzling)Pantry60 mlper serving
819kcal
what you’ll use
step by step
Season the wings
Make the sweet potato cornbread waffle batter
Fry the wings
Simmer the chipotle lime tequila glaze
Cook the waffles
Glaze the wings
Plate and serve
most cooked first
@cordandthekitchen
@cordandthekitchen
@cordandthekitchen
@cordandthekitchen
@cordandthekitchen
@cordandthekitchen