Lime and Cracked Pepper Chicken Wings by Nadine Lloyd

Lime and Cracked Pepper Chicken Wings by Nadine Lloyd


2kg (4.4 lbs.)  chicken wings 
1½ cups corn flour 
1 teaspoon onion powder 
1¼ teaspoons ground coriander 
2 tablespoons compact brown sugar 
1½ cups fresh lime juice 
5 tablespoons cracked black pepper 
¾ cup lime zest  
½ teaspoon sea salt


Preheat the oven to 356°F (180°C)
Line two baking trays with baking paper and set aside.

In a medium sized bowl, stir the sugar into the lime juice. 
Set to one side.

In a separate bowl, mix the ground coriander, onion powder, ¾ the lime zest, sea salt, ¾ the black pepper and the corn flour together.

Lightly coat the chicken wings in the seasoned flour, then paint on the sugar/lime juice mixture. 

Place the wings on the lined baking trays.

Sprinkle the remaining lime zest and ground pepper over the wings.

Bake for 15-25 minutes, or  until golden brown, sticky and cooked through. 
Serve hot with extra lime juice, ground pepper and an ice-cold beer or glass of white wine.