Recipe: Tequilla and Lime Chicken Wings with a Zingy Side Salad
The flavours of Mexico need no introduction to most people; unfortunately though, our image of Mexican cuisine has been somewhat tainted by cheap and nasty imitation spice mixes and fajita kits found on supermarket shelves. Enjoy an authentic taste of Mexico with this super fresh Chicken Wings recipe. Note – requires overnight marinating and a love of serious flavour.
Ingredients:
Chicken Wings:
- 20 free range chicken wings
- 2 large limes
- ½ cup gold tequila
- 2 tbsp blue agave syrup
- 2 tbsp olive oil
- 3 garlic cloves
- 1 large green jalapeno pepper, deseeded
- Large handful fresh coriander
- 1 tsp sea salt
Salad:
- ½ small red cabbage
- ½ small white cabbage
- 1 bulb fennel
- 8 spring onions
- 10 radishes, finely sliced
- 2 large green jalapeno peppers
- 1 large handful fresh coriander, finely chopped
- 1 small handful fresh mint, finely chopped
- Juice 2 limes
- Olive oil
- Sea Salt and Black Pepper
How To Make Tequilla & Lime Chicken Wings:
THE NIGHT BEFORE:
To marinade the chicken wings, collect the juice of both limes, and the zest of just one. Combine in a food processor with the remaining marinade ingredients. Score the chicken wings with a sharp knife, and rub in the marinade. Set aside in a bowl covered with cling film, and keep in the fridge overnight.
ON THE DAY:
Preheat the oven to 180C / 350F / Gas mark 5. Around 30 minutes before you are due to serve, place chicken wings in a roasting dish, saving any excess liquid left in the bowl for now. Bake in the oven until fully cooked through.
Meanwhile, To make the salad, finely shred the white cabbage (like coleslaw) into a large bowl. Finely slice the fennel, spring onions, radishes and jalapenos, and add to the bowl with the cabbage. Toss in the herbs, and drizzle with a good glug of olive oil. Season well with salt and pepper. Finally, shred the red cabbage and add to the bowl (so as not to stain the rest of the food). Squeeze over the lime juice, to taste, toss together one last time then leave to chill in the fridge.
Remove the chicken from the oven and baste in the remaining liquid. Return to oven for the final 5 minutes.
