| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
|
Ingredients
Chicken
- 2.5lbs/1.1 kg chicken wings
- 1.5 tsp ground cumin
- 2 tsp Coarse Salt
- 1 tsp Ground Black Pepper
- 1 tsp garlic powder
Sauce
- 5 tbsp unsalted butter
- 4 Garlic cloves
- 3 limes
- 1/2 tsp Coarse Salt
- 1/2 tsp Ground Black Pepper
Ingredients
Chicken
Sauce
|
|
Instructions
- Cut the tips off the wings and save them in a bag for when you make stock. Cut the wings apart at the joint into drumettes and wingettes/flats. Wash wings and pat them dry with paper towels. Heat your oven to 425 degrees Fahrenheit or 218 degrees Celsius. Grind 1.5 tsp whole cumin seeds or use already ground cumin. Sprinkle ground cumin, 2 tsp salt, 1 tsp pepper and 1 tsp garlic powder over chicken wings. Mix well with your clean hands.
- Place wings directly on a baking sheet or baking sheet lined with parchment paper. Bake in heated oven for 15 minutes. Turn wings over and bake for 15 to 20 minutes until golden.
- In a wide pan, make the sauce. Add 5 tsp unsalted butter and melt. Grate 4 garlic cloves into butter and cook on low heat for 2 minutes until raw flavor of garlic disappears. Grate zest of 3 limes into pan. Add the juice of 2 limes to pan. Add ½ tsp salt and ½ tsp ground black pepper. Mix and taste. Add juice of 3rd lime if you wish. Add a little honey or sugar if lime juice is too sour. Toss ½ of the chicken wings in sauce, remove from pan. Then toss the remaining wings in the sauce. Sprinkle chopped cilantro over wings if you wish. Serve hot.
Recipe Notes
Recent Comments