Sticky and delicious, these marinated Portuguese chicken wings are perfect juicy and pack just enough heat to give them a little kick. Grill, bake or barbecue and serve with your favourite salad or veggie side.
- 16 chicken wings
For the marinade
- 2 large cloves garlic, grated
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander seeds
- 1 teaspoon onion powder
- 1.5 tablespoons coconut aminos (or Tamari wheat free soy sauce)
- 1 teaspoon sea salt
- 1 tablespoon olive oil
For cooking: 1-2 tablespoons coconut oil, olive oil or macadamia oil, or ghee
- Wash and pat dry the chicken wings.
- Combine marinade ingredients in a large mixing bowl. Add chicken wings and mix through with your hands, coating each wing thoroughly with the mixture. Ideally, leave to marinate for about an hour (overnight even better). If you don’t have the time, 10-15 minutes will still work.
- Heat a tablespoon of cooking oil or some ghee in a large frying pan to medium hot. Place chicken wings skin side up first. Don’t overcrowd the pan as we don’t want to stew them. Cook on medium heat for 7-8 minutes. After about 2 minutes of cooking, cover the pan with a lid.
- Turn the wings over and add a little more oil if needed. Once again, cook uncovered for about 2 minutes with the lid off and then with a lid on for about 5 minutes. Covering the pan with a lid provides a little steaming environment, which keeps the wings nice and soft. Make sure the heat is not too high as we don’t want to burn the wings.
- Serve with some greens and extra lemon on the side.
If you want to bake these spicy chicken wings, I would suggest 35 minutes at 190-200 °C/380-395 °F.