"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
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.
Jeanette’s Strawberry Balsamic BBQ Sauce Glazed Chicken Wings
13 Insanely Delicious Chicken Wing Recipes You Can Make at Home
Super Sriracha Wings with Pickled Carrot and Celery Sticks