Thai green chicken wings.
Including quality, natural fats including those of pasture raised animals in your diet is essential for healthy hormones and brain function. Fats are incredibly satiating, nutrient dense and energising so there is no need for a side of starchy carbs.
I always roast wings rather than fry, as they’re already coated in enough delicious and natural fat.
Ingredients:
1.5 kg chicken wings
1 bunch coriander
2 shallots
½ bunch lemon balm*
Zest & juice of 1 lime
1 thumb size piece of ginger
3 cloves garlic
½ tsp ground turmeric
Splash fish sauce, preservative free
Chilli flakes to taste
¼ cup coconut oil
Method:
Preheat the oven to 200c. Line a baking tray with compostable baking paper.
Use a bullet blender or other high-powered blender, add the coriander & lemon balm with stems and roots well washed, along with turmeric, lime, ginger, garlic, fish sauce, chilli to taste and oil. Blend until smooth.
Coat the wings liberally with the green marinade, if time allows refrigerate for 1-3 hours.
Cook in the oven for 45 minutes turning once half way throughout cooking time.
Serve hot with a fresh crisp slaw with Asian herbs and lime wedges.
Serves 4-6
*If you can’t get hold of lemon balm (I grow it and its easy!!) Use a lemon grass stalk, though you might want to pass the marinade through a sieve to remove the fibres.