Quorn Southern Fried Wings with Corn on the Cob & Guacamole

This delicious wing recipe is a sure fakeaway favourite! The polenta gives the corn on the cob a spicy crust and the guacamole is just perfect for dipping in our NEW crunchy Quorn Southern Fried Wings. Mid-week takeaway anyone?

Serves 4

45 mins


282 cals
(Per serving)

14.3 g fat


Made with Quorn Southern Fried Wings

High in protein
Low in saturated fat
Source of fibre


  • 12 Quorn Southern Fried Wings
  • For the paprika dusted corn on the cob:
  • 4 corn on the cob, halved
  • A drizzle of chilli oil
  • ½ tbsp smoked paprika
  • 1 tbsp polenta
  • ¼ tsp chilli flakes
  • For the guacamole:
  • 1 avocado, peeled and stone removed
  • 1 garlic clove, grated
  • ½ red chilli, de-seeded and finely chopped
  • 1 unwaxed lime, zest and juice
  • 1 tbsp coriander, chopped
  • Salt and pepper


  1. Pre-heat the oven to 180C (fan)/ 200C/400F/gas mark 6.
  2. Place the corn on the cob on a baking tray. Brush with chilli oil. Mix the paprika, polenta and chilli flakes in a ramekin. Coat the corn on the cob halves in the spice mix and bake in a pre-heated oven for 30 minutes.
  3. After 10 minutes of cooking, add the Quorn Southern Fried Wings to the oven and cook for 18-20 minutes until golden and crispy
  4. Meanwhile, make the guacamole by placing all of the ingredients into a blender and blitz to combine. Season to taste.
  5. Place the Quorn Southern Fried Wings and paprika dusted corn on the cob onto a serving platter. Spoon the guacamole into a serving dish and garnish with coriander leaves.

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