Chili Lime Chicken Wings
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6-8 servings
Ingredients
  • 2 lbs chicken wings*
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • 2 handfuls fresh cilantro (it’s fine to leave a little of the stems on!)
  • Juice of 1 lime (2 Tbsp)
  • 2 Tbsp olive oil
  • 3 tsp minced garlic
Directions
  1. Pat the chicken dry. Poke each chicken wing with a fork.
  2. In a small bowl, make the spice mix and rub it in to each drumstick.
  3. Take all the remaining ingredients (lime juice, cilantro, olive oil, garlic) and create a smooth paste by pureeing them in a blender.
  4. In a large resealable bag or container, pour the marinade all over the chicken. Make sure to rub the paste into all the bones!
  5. Put the chicken in the refrigerator and let marinate at least 4 hours to overnight. this is key!!
  6. Preheat the oven to broil on HIGH.
  7. Place the chicken on a cookie sheet with a wire rack on top. Broil on high for 5-7 minutes per side (take them out to turn them over with a fork), until the skin begins to crisp up a bit.
  8. Take the tray out and put aluminum foil over the whole tray (seal the sides on the baking dish) and bake for another 25 minutes at 325 degrees. This sounds like it may overcook the chicken, but trust me! The broiling gives the outside a great char and the extra baking will make sure the chicken is cooked all the way through and almost falls off the bone.)
  9. Serve and devour! P.s. These would be ridiiiiculous dipped in my Paleo Ranch Dressing!
Notes
*You can also use drumsticks in place of the wings: broil for 10-15 minutes per side, until the skin starts to crisp up, then cook for 25 minutes (with the pan covered) at 325.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/chili-lime-chicken-wings-whole30/