Lime Coriander Chicken Wings | No-Fuss Party Starter
The fresh tart taste of lime, combined with the citrusy freshness of coriander and the richness of butter and honey imparting a flavour packed shiny glaze to succulent wings with crisped up skin – that’s Lime Coriander Chicken Wings for you in a nutshell. If you are looking for a no-fuss party starter, this recipe is for you. Get some chicken wings, dry brine them, bake them, toss them in butter-sauce and grill. Done! As easy as that.
How to make Lime Coriander Chicken Wings
This Lime Coriander Chicken Wings recipe has 4 major components to it viz. Dry-brining, Baking, Basting and Grilling. For dry-brining the wings, toss them in a mixture of pepper, chilli, garlic and salt in a zip lock bag and leave in the refrigerator overnight. Pack them tightly together on a baking tray and bake them in the oven flipping them a couple of times. While the wings are baking, prepare the Lime-Butter sauce by combining the butter, lime zest, lime juice and honey in a saucepan over low heat and finally toss in the coriander leaves and mix well and take the pan off the heat.
Remove the wings from the oven and toss them in the sauce and then back in the oven for grilling until the skin crisps up. Once out from the oven, I blow torched them for an additional layer of charring. Toss the grilled wings in the sauce for a shiny glaze and serve the Lime Coriander Chicken Wings. Done!
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Lime-Coriander Chicken Wings
Equipment
- Zip-lock Bag
- Baking Tray
- Saucepan
- Tongs
Ingredients
- 10 pcs Chicken Wings, cleaned and dried
for Dry-Brining:
- 1½ tsp Pepper, cracked
- ½ tbsp Chilli Powder, Kashmiri
- ½ tbsp Garlic powder (substitute with minced garlic)
- 1 tbsp Salt
for the Lime-Butter sauce:
- 100 gms Butter, Unsalted
- ⅔ Cup Corainder leaves, chopped
- 1 tbsp Lime zest
- ½ Lime, juiced
- 1½ tbsp Honey
Instructions
Dry-brining the wings:
- Take all the ingredients mentioned under "for Dry-Brining" and mix well.
- Toss the wings into the bag and swirl them around until they are uniformly coated with the dry-brine mix
- Seal the zip-lock bag and toss it into the fridge to dry-brine overnight. Take it out of the fridge about an hour before tossing the wings into the oven
Baking the wings:
- Preheat the oven to 180°C
- Place the wings on a baking tray (see notes) and bake them for about 25 minutes, flipping them every 5-7 mins
Making the Lime-Butter sauce:
- As the wings are baking, melt the butter in a saucepan on low heat
- Add the lime zest, juice and honey and give it a good mix
- Finally add the chopped coriander and take the pan off the heat
Basting the wings:
- Toss the baked wings into the saucepan and coat them well with the sauce and return them back to the baking tray
- Put them back in the oven on top rack with grill mode on
- Grill them until the skin crisps up. About 2-3 mins per side
- Take them out of the oven and if you desire, blow torch the wings for an additional layer of charring
Serving:
- Toss the crisped up wings into the leftover sauce for a shiny glaze and serve!
Notes
- to ensure the wings stay moist and do not dry-out while baking, tightly bunch them together in the oven. This helps them to retain the moisture, resulting in succulent wings
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