Coriander chilli and lime is a classic flavour combination that goes excellent with chicken.
Todays post I want to share a recipe and photos for these Beer Soaked Chilli Lime Wings.
It would be expected that adding beer, especially a american hopped pale ale would add to this combination thanks to the citrus notes. For the record – it did.
This post is a story of it did and didn’t work. Now I mentioned that this is a classic flavour combination but I had most recently seen it used over at Laura Laura Blog on a post under her Good Eats section – Coriander Chilli and Lime Chicken.
Since reading her blog post, I had cooked a similar dish using chicken breast, adding only a splash of one of my home brewed American pale ales. This came out delicious, moist and tender with a slight hint of the alcohol while not skimping on the lime and the chilli kick.
Over the weekend I thought what a great way to marinate some chicken wings. Note: these are full chicken wings, not the nibbles usually referred to in such dishes.
It worked well enough, but I imagine due to the actual chicken wings themselves it wasn’t quite the same as chicken breast.
After marinating the wings for around 6 hours it was time to fire up the grill. A 3/4 full chimney thrown to one side of the 18.5″ Weber with a drip tray on the indirect side.
To cook the wings its as simple as placing them skin side up on the indirect side of the grill, pour any left over marinade into the drip tray, cover with lid and leave for 30 minutes.
After 30 minutes the wings should be cooked all the way through, the final step is to move them directly over the coals skin side down and grill for about 2-3 minute just enough to crisp up the skin.
My Weber needs an exterior clean – a bit dusty from living in the garage I guess.
What I ended up with were some beautifully cooked chicken wings as you can see from the photo above. When eaten, the taste of the beer mixed with the lime was noticeable, what I really didn’t get was the kick from the chilli, I used 2 red chillies, half the seeds remove so I was expecting some heat.
At the end of the night it wasn’t exactly what I was expecting – maybe chicken wings are destined to be coated in sauce and then baked for the full impact flavour. While these were tasty – they were not as tasty as the chicken breast marinated in the same marinade earlier in the week.
I’ll share this with you as like I said, its a great combination, I will keep this in mind for further posts, one with grilled chicken breast for the full flavour hit and then another wings recipe featuring sauced wings.
- 1 kg chicken wings
- 2 red chilli, chopped
- ¼ cup coriander, chopped
- 2 limes, juiced
- ¼ cup beer, pale ale
- Place chicken in a large bowl, add all ingredients and mix together, cover and refrigerate for a minimum of an hour
- Prepare grill for indirect medium heat, ¾ chimney of coals
- Remove chicken from fridge while grill is heating
- Once grill is at cooking temperature, cook chicken wings over indirect side skin side up with lid on for around 30 minutes, once wings are cooked grill directly over coals skin side down for 2-3 minutes to crisp up skin
- Remove from grill and enjoy delicious wings