Here it is, friends. The 3rd and final preview recipe for our newly-launched eCookbooks, Chris Loves Burgers, Chris Loves Tacos, and Chris Loves Wings. And it’s a lovely one, I’ll tell you that.
To be honest, the Wing book is my personal favorite of the three (though I love them all). I think it really dives into the versatility of this little piece of meat and gives great tips on different ways it can be cooked, as well as what you need to know for whatever method you choose. The book covers frying, grilling, baking, and stewing, but since everyone has an oven, I want to share a solid baking recipe that packs in the flavor, while sitting surprisingly light in the stomach. Though I’ve also made these on the grill, and they turn out phenomenal. Behold, my Cilantro Lime Chicken Wings:
These wings perfectly combine each ingredient at the exact right time, to make the most of their flavors. See, when trying to make something taste good, understanding how heat manipulates taste is key. Especially when it comes to fresh herbs and garlic, like in this recipe. To learn more about these techniques and dishes, visit our shop and purchase your own digital version of my eBooks. I really think you’ll enjoy them and my hope is you’ll find the entire cooking process more enjoyable, as well. Thanks so much for all your support, and be sure to share these books with your friends. Lets start taking back our kitchens!
Chris Loves Wings eCookbook Preview: Cilantro Lime Chicken Wings
- 16 whole wings or 32 wing sections
- Cooking oil 1/4 cup
- Kosher salt 1.5 Tbsp
- Garlic powder 1 Tbsp
- Black pepper 2 tsp
For the sauce:
- Lime juice 1/2 cup
- Garlic minced, 3 Tbsp
- Honey 2 Tbsp
- Olive oil 2 Tbsp
- Lime zest 1 tsp
- Cilantro leaves chopped, 1 cup
Make the wings:
- In a Ziplock bag, combine the wings, cooking oil, kosher salt, garlic powder and black pepper. Toss to coat and set aside.
- Preheat the oven to 450, with the baking sheet in the oven so it gets nice and hot. Bring the oven to temperature, and let it heat for an additional 5-10 minutes.
- Remove the hot pan from the oven and quickly close the door to prevent heat loss. Add the wings to the pan, skin side up, and slide the sheet back in the oven as quickly as possible (again, to prevent heat loss). Cook for 20-30 minutes.
- Note - the oven will smoke, quite a bit. Just keep the windows open, have your fan going, etc.
Make the sauce:
- While the wings are cooking, combine all the sauce ingredients and whisk together. Set aside.
- Remove the wings from the oven and immediately put in a bowl, drizzle with your preferred amount of the sauce and toss to coat. Let the wings sit for a couple minutes so the hot meat can cook the harshness out of the garlic. Serve with a side of sour cream for dipping and some tortilla chips.