Oven: Pre-heat the oven to 200°. Warm the hotwings for 12-15 minutes.
Rinse the beans in water and set them to drain.
Cut red onion and chili into thin strips.
Mix lemon and olive oil in an small bowl.
Cut the avocado flesh into coarse cubes and add the lemon/oil marinade.
Add the other ingredients, sprinkle with coriander and season with salt and pepper.
Mix sour cream, mayonnaise, tomato paste, paprika and crushed garlic.
Season with lemon juice, lemon peel, tabasco and salt and pepper.
Leave to cool for at least 30 minutes.
Serve the chicken hotwings together with salsa and chili mayo.
You can also add tortillas or rice to the dish.
6-700 g chicken hotwings
1-2 cans of kidney beans
1 red onion
2 red chilies
¼ dl. lemon juice
¼ dl. olive oil
1 bundle of fresh cilantro
2,5 dl sour cream, 18%
3 tbsp. mayonnaise
4 tsp. tomato paste
1 clove of garlic
2 tsp. paprika
½ tsp. chili powder
½ pcs. citron (grated peal and juice)
½ tsp. tabasco
Herbs by choice