![Gunpowder Wings](/content/images/2023/07/Depositphotos_56210615_L.jpg)
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![Gunpowder Wings](/content/images/2023/07/Depositphotos_56210615_L.jpg)
Ingredients
Method
- 1 tbsp garlic granules
- 2 tbsp each ground cumin and coriander
- 1 tsp chilli powder
- 1.5 tsp bicarbonate of soda
- 18 chicken wings
- 100g spring onions, half chopped, half sliced
- 2 green chillies, 1 chopped, 1 sliced
- 60g fresh coriander
- 10g mint leaves
- 3 limes, 2 juiced, 1 zested and cut into wedges
- Mix the cumin, coriander, bicarbonate of soda and garlic in a bowl with some seasoning. Add the chicken wings and mix to coat well. Preheat the oven to 200C and arrange the wings on a baking tray. Cook for 25 mins, turning occasionally, then transfer to a barbecue for 10 mins until golden, crisp and smoky.
- Meanwhile, add the chopped spring onions and chilli, mint, lime zest and juice, and most of the coriander to a food processor. Blitz until smooth and spoon into a bowl. Scatter the sliced chilli, spring onions and remaining coriander over the wings and serve with the sauce.
40 mins
6 serving
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