The Not So Creative Cook is also the-not-so-good-in-describing, so can I just give you an advice? Do not finish these all by yourself!
Can you get somebody who will do the meal planning for you without having to complain what the person prepares for you?
I’ve been doing this meal planning thing for my Whole30 meals, but I’ve been fighting with myself a lot like, ‘Ugh! You just made that last week. Try something new?‘ or ‘You don’t have coconut aminos, how could you ever do that?’ I am starting to think that I have another person living in the same body as Jhuls (that’s me, of course).
When both Jhuls (the meal planner and the one complaining) get tired of arguing, they always settle for a very simple recipe (no more room for complications here!).
Sooooo, both settled for these Coriander Lime Chicken Wings.
The recipe is very easy to follow – prepare the ingredients, mix the marinade and chicken (save part of the marinade for later), let the chicken embrace the marinade for 20 minutes or so, then roast them. For the remaining marinade, mix it with ghee (or butter, if not doing Whole30 – ohhhh, so good!) then coat or brush the chicken pieces with the mixture, broil and they are ready to be devoured in minutes. 😀
They are so so good and you can even finish with a help (or you can by yourself – I won’t judge, haha!). I don’t want the chicken to be spicy, so I just used red chili for garnish. 😀
Whole30 Coriander Lime Chicken Wings
Initial note: Please do adjust the measurements according to your liking.
- 800 g chicken wings, split
- Salt & pepper, to taste
- 3 tbsp. olive oil
- 3 cloves of garlic, finely minced
- 2 tsp lime zest
- 2-3 tbsp lime juice
- 1 tsp paprika
- 1/2 tsp cumin
- 1-2 tbsp ghee (or butter if not doing Whole30)
- 2 tbsp coriander, finely chopped (plus more for garnish)
- Red chili, for garnish (optional)
- Wash and dry chicken wings using paper towels.
- In a bowl, place the chicken and season with salt & pepper.
- In another bowl, combine olive oil, garlic, lime zest, lime juice, finely chopped coriander, paprika and cumin. Add about 2-3 tbsp of the mixture to the chicken, mixing them to coat very well. Keep the remaining marinade in the fridge until ready to use.
- Let the chicken marinate for at least 20 minutes or up to overnight. (If marinating overnight, please bring the chicken to room temperature before roasting.)
- Preheat the oven to 400 F. Prepare a baking sheet wrapped in aluminum foil. Place a rack above then place the chicken on the rack. This is done to cook the chicken evenly. If you are concerned about the drippings, you can use it later. 😉
- Roast the chicken for 30-35 minutes or until chicken is cooked.
- Meanwhile, take out the remaining marinade and place in a small saucepan. Add 2-3 tbsp of the marinade and cook just until the ghee is melted.
- When chicken is cooked, transfer the chicken to a bowl. Pour the dripping on the pot with ghee mixture and mix. Pour this mixture to the bowl with chicken and mix to coat.
- Return back the chicken on the rack (with the aluminum-lined baking sheet as well). Broil until crisp/browned, turning the chicken occasionally. Remove from under the broiler. You can use the remaining heated marinade to coat the broiled chicken.
- Place on a serving plate and garnish with chopped coriander.
- Best served immediately.
Source recipe: Spicy Cilantro Lime Baked Chicken Wings by The Defined Dish