I love hot wings. I know they’re bad for me, but I love them and when I go out, I’m not shy about ordering them! But when I make them at home I can’t bring myself to be so indulgent. I love this recipe because the flavors are bold and they don’t taste like a compromise. They just taste like a different option to the typical buffalo wings you find on most menus. They are easy to make too! So to recap: delicious, less fattening and easy. You have to make these! I serve them with sliced cucumber either plain or dressed with olive oil and salt, some blue cheese and cut up celery. The combination of flavors really works. The cucumber and celery balance out the spicy lime and the blue cheese adds some punch.
- 2 pounds of wings, tips removed and cut in two (more on that in the notes)
- Olive oil
- Fresh ginger, grated (see note below)
- The juice of 2 limes, about 4 tablespoons
- 4-5 tablespoons of finely chopped jalapeno, 1 small jalapeno is plenty
- 4-5 scallions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper (or to taste)
Instructions – Set oven to broil or bake at 400 degrees. Cook time will vary. See ‘Notes’ below.
- Place the chicken wings in a mixing bowl and dress with just enough olive oil to coat them so that the seasoning adheres to them and they won’t stick to the pan when cooking
- Add the lime juice, grated ginger, garlic powder, cayenne pepper and salt
- Mix well so that the wings are coated with oil and seasoning
- Next add half of the jalapeno and about 1/3 0f the scallions
- Mix and let sit for about 30-60 minutes
- Then arrange the wings on a baking sheet and place in hot oven under the broiler for about 10-15 minutes on each side, turning at least once
- Remove from oven when both sides are brown and add the remaining jalapeno and scallions
- Mix the scallions and jalapeno with the wings and serve
Wings bend in 3 parts. Use kitchen sheers to cut them into 3 at the joints where they bend. You can discard the very tips of the wings or they can be stored in the freezer and used for soup. If you prefer to cook the tips, simply leave them attached to the flat part of the wing, but be careful when cooking as they bun easily.
For the seasoning, I grate about 2 inches (this is not an exact science) of ginger root onto the chicken in the mixing bowl. If you keep the ginger peeled and in the freezer in plastic, it makes it much easier to grate. If you’re like me and you forget to do that, you can still grate it and simply slide the soft, wet ginger from the back of the grater into the bowl.
If you do not have fresh ginger or fresh jalapeno, you can use 1 teaspoon of ground ginger and an additional teaspoon of cayenne or other type of hot pepper. Adjust this to your taste and tolerance.
You can even find a spice to replace fresh lime juice if you don’t keep lime on hand. I use Tajin Chili Lime seasoning that is easy to find in Harlem, but Trader Joe’s also carries a version. If using this instead of fresh lime, use 2 tablespoons and reduce the amount of cayenne pepper according to your taste.
Important: Know your oven! Every oven is different. The broiler on ours is in a drawer at the bottom. It takes forever to heat up. Yours will be different. Check the wings periodically and turn them when they begin to brown. The time really depends on your oven but should be roughly 10-15 minutes per side.
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