I’ll admit it. We don’t eat a lot of chicken wings at our house. But that’s about to change. These wings were great. The cilantro and lime in the marinade keep them bright and fresh, while the jalapeño and ginger kick up the spice factor. That being said, they aren’t really that spicy.
Chile Lime Chicken Wings (Adapted from Nom Nom Paleo)
- 1/2 medium onion, chopped roughly
- 2 jalapeños, seeded and ribs removed (see notes)
- 4 garlic cloves
- 1 cup cilantro leaves
- Juice from 2-3 limes, about 1/2 cup
- 2 Tble fish sauce (see notes)
- 2 Tble soy sauce (see notes)
- 1 Tble ginger, peeled and chopped roughly
- 6 lb chicken wings, trimmed of wing tips and cut in half at joint
- 2 Tble olive oil
- lime wedges for garnish
Combine onion, jalapeños, garlic, cilantro, lime juice, fish sauce, soy sauce and ginger in a blender. Blitz until smooth and bright green. Pour marinade over chicken wings, cover and chill for 4-6 hours. Remove wings from refrigerator 30 minutes before grilling. Place wings on a grill that has been heated to medium-high heat and grill for about 15 minutes or until they are done and the skin is crisp.
I usually serve these with a light and refreshing cucumber salad. I serve this salad a lot. Especially in the summer, when the cucumbers are plentiful.
- 2 cucumbers, cut in half-moon slices
- 3 garlic cloves, chopped finely
- 1/2 small purple onion, cut in slices
- 1/2 bunch Italian flat-leaf parsley, chopped finely
- 1 Tble olive oil
- 2 Tble lime juice
Combine all ingredients in a bowl. Mix well and refrigerate for 4-6 hours. Serve cold.
- For more heat, leave the seeds and the ribs in the jalapeños.
- To make this a gluten-free or Paleo meal, use this fish sauce and this soy sauce alternative.
- Do not marinate wings for more than 6 hours. The acid in the marinade will make the meat mushy.