Gunpowder Wings

Charmaine Lu -
  • 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