RPCookin
Executive Chef
I was just experimenting tonight and came up with this. My wife and I both loved it so I thought I'd share. Despite the Scotch bonnet pepper, it wasn't terribly spicy.
Coconut Lime Wings
2 lbs Chicken wings - tips removed (I freeze the tips for my next stock or chicken soup)
2 limes - juiced
1/2 cup Coconut Rum
1/4 cup soy sauce
1 tsp kosher salt
1 tsp black pepper
1 tbs honey
1 hot pepper (or more to taste - I use Scotch bonnets)
1. Mix marinade ingredients together, pour over wings. Mix well in a bowl then seal in a plastic bag. Refrigerate for 2-4 hours. Preheat oven to 375. Line a half sheet pan with foil and spray with cooking spray. Arrange wings on the sheet, then discard marinade. Bake for 45 minutes.
Coconut Lime Wings
2 lbs Chicken wings - tips removed (I freeze the tips for my next stock or chicken soup)
2 limes - juiced
1/2 cup Coconut Rum
1/4 cup soy sauce
1 tsp kosher salt
1 tsp black pepper
1 tbs honey
1 hot pepper (or more to taste - I use Scotch bonnets)
1. Mix marinade ingredients together, pour over wings. Mix well in a bowl then seal in a plastic bag. Refrigerate for 2-4 hours. Preheat oven to 375. Line a half sheet pan with foil and spray with cooking spray. Arrange wings on the sheet, then discard marinade. Bake for 45 minutes.
Last edited: