52 weeks of little helps
- Mix 1 tablespoon garlic granules, 2 tablespoons cumin, 2 tablespoons coriander, 1 teaspoon chilli powder, and 1½ teaspoons of bicarbonate of soda in a bowl, and season. Add 18 chicken wings, turning to coat well in the spice mix.
- If cooking in the oven, preheat to gas 6, 200°C, fan 180°C. Arrange the wings on a baking tray and cook for 35-40 minutes, turning occasionally, until golden, crisp and cooked through. Alternatively, cook in the oven for 25 minutes, then finish on the barbecue over an indirect heat for 5-10 minutes.
- Meanwhile, put 50g roughly chopped spring onions and 1 roughly chopped chilli, 60g fresh coriander, 10g fresh mint leaves, the zest of 1 lime, and juice of 2 limes in a food processor. Blitz to a smooth sauce, scraping down the edges as needed. Spoon into a bowl.
- Scatter 50g finely sliced spring onions, 1 finely sliced chilli, and 10g coriander leaves over the wings. Serve with some chutney, and lime wedges for squeezing over.
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Gorgeous gunpowder chicken wings
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