CHILLI LIME CHICKEN WINGS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Marinade:
  • 8 medium chicken wings (approx 1kg)
  • 6 coriander stalks
  • 6 garlic cloves
  • 1 small red (thai/birds eye) chilli
  • 1 tsp salt
  • 2 tsp caster sugar
  • 2 tbsp Thai fish sauce
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 2 tbsp vegetable oil
  • Chilli Lime Sauce
  • 100g caster sugar
  • 125ml white vinegar
  • 1 small red (Thai/birds eye) chilli, finely sliced
  • 2 tbsp lime juice
  • 2 tbsp Thai fish sauce
  • 2 tbsp coriander leaves, roughly chopped
  • lime wedges

Directions

  • Cut the tips of the wings, then bend and cut them between the joints (giving you three sections - the wing tip which is discarded or fed to the dog, and two other pieces). Trim the pieces of any excess fat or skin, then slice across them twice diagonally on each side to allow the marinade to get deep in.
  • Using a mortar and pestle, pound together the coriander stalks, garlic, salt and sugar till you have a rough paste. Add the fish sauce, lime juice and oil and stir to combine well. Rub this into the chicken, making sure to get it into each cut, and then store the chicken in the fridge overnight to marinate.
  • Heat the oven to 220 degrees C, then place the chicken on a foil-lined baking tray and bake for 30 minutes, turning over after 15 minutes. Once they’re done, turn the grill on to about 200 degrees C and give the chicken a good blasting till they are crisp and golden on both sides (anywhere from 5-15 minutes) . Pour the chilli lime sauce over the wings and serve with some lime wedges as a wonderful finger food, or with some rice and Asian greens for a flavour-packed meal!
  • Making the chilli lime sauce - Heat the sugar, vinegar and sliced chilli in a saucepan and stir till the sugar has dissolved. Bring it to a boil and allow it to bubble and reduce down till it is slightly syrupy. Remove from the heat and stir in the lime juice, fish sauce and coriander leaves, then set aside and allow to cool and for coriander to become infused in the sauce. Note - this can be prepared beforehand and left in the fridge beforehand, just giving it a quick zap in the microwave to heat it before serving!

Notes

Read the full post on my food blog - Kitchen Wench

Categories: Main Dish  Poultry 
© 2006-2014 BakeSpace, Inc. All Rights Reserved