The Wonky Spatula Chicken wings with garlic and chilli salt
It’s no secret that wings are my weakness – here’s my latest combination!
2 tbsp olive oil
Zest and juice of 2 limes
2 tbsp honey (omit for whole30)
4 tbsp coconut aminos
1 red chilli pepper – finely chopped
2cm piece of root ginger – grated
3 cloves of garlic – minced
16-18 chicken wings (900g)
1 1/2 tsp dried chilli flakes
1-2 tbsp Pink Himalayan salt (to taste)
Method:
- Combine the oil, lime juice, coconut aminos, (honey), fresh chilli, and garlic in a large bowl.
- Add the chicken wings and set aside to marinate for 30 minutes.
- Pre-heat the oven to 180°c.
- Place the chilli flakes, lime zest and sea salt in a pestle and mortar,
Crush until the mixture is combined.
- Place the chicken wings on a baking tray and cover with the excess marinade.
- Roast for 30 minutes turning half way, turn the oven up to 220°c and cook for a further 5-10 minutes until crispy.
- Remove from the oven and sprinkle with the chilli salt.
- Serve and enjoy!
Hi, I’m planning to cook a batch of these tonight. Would they last 2 days in the fridge?
Thanks,
Sarah
Hi Sarah, You can keep cooked chicken for up to 3 days. The best way to do these would be to cook them and then sprinkle on the chili mix right before you eat them! So that it doesn’t go all funny when you reheat!
Hope you love them!
Thanks for your quick response! I found free range chicken wings in Dunnes last night, so can’t wait to try this recipe.
No Problem!! Oh yum!! Enjoy 😀
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