Friday, 4 March 2016

Cilantro Lime Chicken Wings

This is an awesome baked chicken wing recipe, but you can also use this sauce on baked chicken thighs. Eating chicken wings can go overboard pretty fast, so I like to make Russet potato or sweet potato wedges for the side dish, since potatoes are a high satiety food (they make you feel full). Of course, a side of celery and carrot sticks are a must with chicken wings too!

Makes sauce for 18 wings

Ingredients

18 chicken wings
Zest of 2 limes
Juice of 3 limes
2 tbsp coconut oil
2 tsp Worcestershire sauce
2 garlic cloves, minced
1/2 cup chopped cilantro
Black pepper, to taste
Canola oil spray, for greasing pan

Directions

Preheat oven to 425°F. Line a baking sheet with aluminum foil, and spray with canola oil. Place chicken wings evenly spaced on foil.

In a bowl, combine lime zest, juice, coconut oil, Worcestershire sauce, and garlic. Mash together with a fork. Stir in cilantro and black pepper.

Use a spoon to place a portion of the sauce and cilantro onto each chicken wing.

Bake for 30 to 35 minutes, until chicken is fully cooked and juices run clear.

Nutrition (per 3 wings)

Calories 290
Fat 13.9g
Saturated fat 6.5g
Carbohydrates 4.2g
Sugars 0.9g
Protein 36.5g

You might also like:
Zesty Baked Chicken Wings

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