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.