Ingredients (serves 8 )
½ medium onion, roughly chopped
2 red chillis, seeds removed
3 garlic cloves, peeled
½ cup coriander, tightly packed
Freshly ground pepper
Zest from 2 limes
¼ cup lime juice
2 tablespoons fish sauce
2 tablespoons coconut cream
2kg chicken wings and/or drumsticks
4 limes, cut into wedges to serve
Here’s what to do:
Toss the onion, chilli, garlic, cilantro, ground pepper, lime zest and juice, fish sauce, and coconut cream into a blender,
blend until a fine puree is made.
Place the chicken wings in a large bowl, and add the marinade.
Mix well with your hands.
Marinate the chicken in the fridge for 2 hours. Remove the wings from the fridge 30 minutes prior to cooking.
Line a baking tray with foil and place a wire rack on the top. Place the wings/drumbsticks on the wire rack and bake
them in the oven at 180 degrees for approx 30 minutes, turning once. They should be golden brown when done.
Alternatively you can cook them up on your bbq.