Minty, tangy and spicy chicken wings serve as an appetizer as well as for lunch in kids lunch boxes
Makes about 6 servings
2 lb chicken wings
3 cups of fresh mint leaves
4-5 whole green chilies, less if you prefer
1 cup onion, diced
1 tsp. garlic, diced
1 Tbsp. oil
For the marinade:
1 tsp. lime juice
Salt and pepper to taste
Massage the chicken wings with a mixture of lime juice, salt and pepper. Set aside in a Ziploc bag for 20 minutes or overnight.
Preheat the oven to 400-degree F. Bake for 18-20 minutes, flipping them half way until they are brown.
While the wings are cooking, in a processor, add in the mint, chilies, garlic and oil. Pulse until they are in fine bits. Set aside.
In a large pan on medium heat, add a tsp. of oil, and throw in the finely minced mint and chili mixture. Cook for just a few seconds. Toss in the cooked wings, Stir well to coat. Sprinkle some more salt and pepper if you like. Pour a tsp of lime juice, toss and serve right away. Enjoy!