60 ml (¼ c) flour
salt and pepper10 ml (2 t) Cajun spice
6 chicken wings
30 ml (2 T) butter
4 jalapeno peppers, sliced
250 ml (1 c) sweet chilli sauce
410 ml (1 can) Mexican tomatoes
45ml (3 T) water
15 ml (1 T) cream
Preheat the oven to 180°C. Mix the flour, salt and pepper and Cajun and use half the mixture to dust the chicken wings. Set aside to dry for 30 minutes and dust again with the rest of the flour.
Heat half the butter in a saucepan over medium heat, add the chicken and brown each side. Place on a baking sheet and roast for 15 minutes.
In the same pan add the jalapenos, sweet chilli sauce, tomatoes, and water. Let it simmer for 5 minutes, stir in the water and cream and return the chicken to the pan to serve.
