Recipe: Lemon Ginger Chicken Wings
These chicken wings are great to throw on the barbecue. I make them the day before to allow the flavours to fully marinate into the chicken, but if you're short of time, a shorter marinate will work too. I always make up a big batch too, meaning left-overs for lunch!

- 3kg chicken wings (approx 24-30)
- grated rind of 1 lemon
- juice of 1 lemon
- 1 tablespoon honey
- 2 tablespoons coconut aminos
- 1 tablespoon grated fresh ginger
- 1 tablespoon chopped fresh mint
- In a bowl, combine the chicken wings with the lemon rind and juice, honey, coconut aminos, ginger and mint
- Cover, and refrigerate overnight (or a few hours if less time available - the longer, the tastier!)
- Every few hours stir to ensure the wings are coated
- Barbecue the wings until they're tender, but cooked through (check to make sure no pink bits remain)
- During the barbecuing, baste with the remaining marinate from the bowl.
- Serve and enjoy!
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Serve with a side salad – and how about making some home-made burgers too – no bread necessary!
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