CHILI LIME CHICKEN WINGS

CHILI LIME CHICKEN WINGS

Happy Hour in the galley today so I prepared some wings in advance in a wonderful spicy marinade to grill in time for cocktails.

I just threw together an easy side salad, chilled some beverages and with just 30 minutes of grilling we were ready to dive in…

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CHILI LIME CHICKEN WINGS

what you will need

1/2 medium onion, roughly chopped

2 Thai chilis, chopped

3 garlic cloves, peeled and sliced

1 cup parsley, tightly packed

Freshly ground pepper

Zest from 2 limes

1/4 cup lime juice

2 tablespoons fish sauce

2 tablespoons Bragg soya seasoning

6 pounds chicken wings

1 to 2 tablespoons cooking oil of choice (optional if using oven method)

4 limes, cut into wedges

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putting it all together

Place first nine ingredients in a blender.

Take them for a spin until you have a rich green paste to marinate the wings.

Place marinade in a bowl big enough to hold all your wings.

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Dive in with clean hands and massage all that wonderully spicy marinade into each wing.

Seal all in a food container or baggy and refrigerate for several hours (from 2 – 12 hours)

When ready to cook, heat your grill, remove wings from the marinade.

Cook in batches, flipping from time to time until your wings are fully cooked and the skin is crispy brown, about 30 minutes.

If cooking in a conventional oven, pre-heat to 425 ° ,

place wings on a well oiled rack set over a foiled lined baking sheet.

Cook for about 30 minutes, flipping half way through as they brown.

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I placed the wings on a plate lined with baby spinach.  The juices from the wings add a tasty touch to the greens. Serve with lime wedges and a side salad.

Dig in, get messy and enjoy!

Another great recipe inspiration from Nom Nom Paleo

 

 

 

 

CHILI LIME CHICKEN WINGS
 
Citrus with a hint of spice makes the perfect addition to your next Happy Hour
Author:
Ingredients
  • ½ medium onion, roughly chopped
  • 2 Thai chilis, chopped
  • 3 garlic cloves, peeled and sliced
  • 1 cup parsley, tightly packed
  • Freshly ground pepper
  • Zest from 2 limes
  • ¼ cup lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons Bragg soya seasoning
  • 6 pounds chicken wings
  • 1 to 2 tablespoons cooking oil of choice (optional if using oven method)
  • 4 limes, cut into wedges
Instructions
  1. Place first nine ingredients in a blender.
  2. Take them for a spin until you have a rich green paste to marinate the wings.
  3. Place marinade in a bowl big enough to hold all your wings.
  4. Dive in with clean hands and massage all that wonderully spicy marinade into each wing.
  5. Seal all in a food container or baggy and refrigerate for several hours (from 2 - 12 hours)
  6. When ready to cook, heat your grill, remove wings from the marinade.
  7. Cook in batches, flipping from time to time until your wings are fully cooked and the skin is crispy brown, about 30 minutes.
  8. If cooking in a conventional oven, pre-heat to 425 ° ,
  9. place wings on a well oil rack set over a foiled lined baking sheet.
  10. Cook for about 30 minutes, flipping half way through as they brown.
  11. I placed the wings on a plate lined with baby spinach. The juices from the wings add a tasty touch to the greens. Serve with lime wedges and a side salad.
  12. Dig in, get messy and enjoy!

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