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Playing Pete Evans' Lemongrass and Lime Chicken Wings

"Chicken wings are a favorite food memory from my childhood. Recently I was talking to an organic chicken producer, who told me chicken wings are not selling as well as they used to. I think its time to bring them back and make them one of the most popular choices. This simple Thai-inspired number will have you licking your lips in glee. Serve with a refreshing salad and some fermented veg on the side."

From Pete Evans' new book, "The Complete Gut Health Cookbook."



  • 3 lemongrass stems, white parts only, roughly chopped
  • 4 Kaffir lime leaves, roughly chopped
  • 3 shallots, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 long red chili, halved lengthwise then seeded and chopped (leave the seeds in if you like it extra spicy)
  • 1 tablespoon chopped cilantro
  • 2 tablespoons honey
  • 2 1/2 tablespoons fish sauce
  • 2 tablespoons tamari
  • Juice of 2 limes
  • 20 chicken wings (or a combination of wings and drumettes)
  • 2 tablespoons coconut oil or good-quality animal fat
  • Sea salt


Serves: 4 to 6


Combine lemongrass, lime leaves, shallots, garlic, chili and cilantro in the bowl of a food processor, and process until finely chopped. Add the honey, fish sauce, tamari and lime juice, and process until well-combined.
Put the chicken wings and/or drumettes in a large bowl and pour the lemongrass mixture over the top. Using your hands, massage the mixture into the chicken. Cover with plastic wrap and marinate in the fridge for 2 hours, or overnight for a stronger flavor.

Preheat the oven to 400°F. Grease a baking sheet with the oil or fat.
Spread the marinated chicken out evenly on the prepared sheet. Roast for 15 minutes, rotate the sheet and toss the chicken; then roast for another 15 minutes until the chicken is nicely colored and cooked all the way through. Season with salt, if needed.
Place the chicken on a large platter and serve while still hot.


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