Kaffir Lime & Coriander Chicken Wings
Crispy, aromatic chicken wings marinated in a fragrant blend of coriander, kaffir lime, and green chili, then baked until golden.
- Prep20 min
- Cook25 min
- Total4h 45m
- DifficultyEasy
- Servings4
These chicken wings are a celebration of bold, fresh flavors. The star is a vibrant coriander oil, made by briefly blanching cilantro leaves to intensify their herbaceous taste, then blending them with oil, chili, and spices. Paired with the unique floral-citrus notes of kaffir lime, the marinade infuses the wings with an irresistible aroma.
The wings are first treated with a lemon-sugar-salt mixture to tenderize and season them, then coated with toasted and crushed coriander and cumin seeds. After a long marination, they are baked at high heat until the skin is crispy and the meat is juicy. Perfect as an appetizer or a main course, these wings are sure to impress.
Ingredients
Converted amounts are rounded.
Method
- Place the chicken wings in a bowl and poke them all over with a sharp knife to create slits; this helps the marinade penetrate deeper.
- In a small bowl, combine the lemon juice, lemon zest, sugar, and salt. Stir until the solids are mostly dissolved. Pour this mixture over the chicken and toss well to coat each piece evenly. Set aside for 5–10 minutes.
- Meanwhile, toast the spices. Start with the larger seeds—peppercorns and coriander—in a dry pan over medium heat for 1–2 minutes, then add the cumin seeds. Continue toasting for another minute, until you smell earthy aromas. Remove from heat and crush the seeds using a mortar and pestle (they don't need to be as fine as table salt).
- Sprinkle the crushed spices over the chicken pieces and mix well so each piece is evenly coated.
- Bring a kettle of water to a boil. Dip the cilantro leaves into the boiling water for 30 seconds, then immediately transfer them to a bowl of cold water to refresh. Remove the leaves and squeeze out the excess water.
- Place the blanched cilantro, oil, green chili, onion powder, and garlic powder in a blender or food processor. Blitz until the mixture is smooth and the leaves are finely chopped.
- In a bowl, combine the coriander puree with the kaffir lime zest and quartered limes. Mix well, check the seasoning, and add more salt if needed. Pour this mixture over the chicken, stir thoroughly, and marinate for at least 4 hours or overnight in the refrigerator.
- When ready to cook, preheat the oven to its highest setting (475°F). Remove the chicken from the marinade and arrange it on a baking sheet. Bake in the center of the oven for 25 minutes, or until the wings are golden and cooked through. Serve hot.
💡 Tips
- For extra crispiness, pat the wings dry with paper towels before marinating.
- If you don't have kaffir limes, you can substitute with regular lime zest and a few kaffir lime leaves (finely chopped).
- The wings can be marinated up to 24 hours in advance for deeper flavor.
Inspired by a recipe from Food52