← All recipes

🍽️ Crispy Chicken Wings with Fresh Cucumber Salad

265 kcal · 30 min · 4 servings

Ingredients

• 480 g Chicken Wing (chicken wings; 12 Chicken Wings)
• salt
• pepper (from a mill)
• 2 garlic cloves
• 1 red chili pepper
• 1 stalk lemongrass
• 20 g ginger (1 piece)
• 2 tbsp light soy sauce
• 1 tbsp dry sherry (or soy sauce)
• 2 limes
• 1 tbsp liquid honey
• 1 cucumber
• 1 bunch spring onions
• 50 ml poultry broth
• 2 tsp dark sesame oil
• 2 tbsp sweet chili sauce
• 0.5 bunch cilantro

Instructions

1. 1. Rinse the chicken wings under cold water.
2. 2. Pat the wings dry with kitchen paper.
3. 3. Season the wings with salt and pepper.
4. 4. Place the seasoned wings into a large freezer bag.
5. 5. Peel the garlic cloves.
6. 6. Finely chop the garlic.
7. 7. Wash the chili pepper under running water.
8. 8. Remove the stem end of the chili pepper.
9. 9. Cut the chili pepper in half lengthwise.
10. 10. Remove the seeds and white pith from the chili.
11. 11. Rinse the deseeded chili again if necessary.
12. 12. Slice the chili pepper into thin rings.
13. 13. Remove the tough outer leaves from the lemongrass.
14. 14. Wash the lemongrass.
15. 15. Shake the lemongrass dry.
16. 16. Finely chop the lemongrass.
17. 17. Peel the ginger.
18. 18. Grate the ginger finely.
19. 19. Place the grated ginger into a bowl.
20. 20. Add the chopped garlic to the bowl.
21. 21. Add the chopped lemongrass to the bowl.
22. 22. Stir the soy sauce into the spice mixture.
23. 23. Stir the sherry into the spice mixture.
24. 24. Rinse the limes under hot water.
25. 25. Dry the limes.
26. 26. Finely grate the zest of one lime.
27. 27. Cut the remaining lime in half.
28. 28. Squeeze the juice from the lime halves.
29. 29. Add the lime zest to the soy-sherry mixture.
30. 30. Add the lime juice to the soy-sherry mixture.
31. 31. Stir the honey into the marinade.
32. 32. Pour the marinade over the chicken wings in the bag.
33. 33. Seal the freezer bag well.
34. 34. Place the bag with the wings in the refrigerator for at least 3 hours.
35. 35. Prepare the cucumber.
36. 36. Peel the cucumber.
37. 37. Cut the cucumber in half lengthwise.
38. 38. Scoop out the inside of the cucumber halves with a spoon.
39. 39. Slice the deseeded cucumber into thin slices.
40. 40. Prepare the spring onions.
41. 41. Wash the spring onions.
42. 42. Shake the spring onions dry.
43. 43. Slice the spring onions into thin rings.
44. 44. Place the cucumber slices into a salad bowl.
45. 45. Add the spring onion rings to the salad bowl.
46. 46. Place the poultry broth into a small bowl.
47. 47. Add the sesame oil to the small bowl.
48. 48. Add the chili sauce to the small bowl.
49. 49. Whisk the dressing ingredients in the small bowl.
50. 50. Cut the remaining lime in half.
51. 51. Squeeze the juice from the lime halves.
52. 52. Stir the lime juice into the dressing.
53. 53. Pour the dressing over the salad.
54. 54. Season the salad with salt.
55. 55. Season the salad with pepper.
56. 56. Mix the salad once thoroughly.
57. 57. Let the salad sit for about 20 minutes.
58. 58. Remove the chicken wings from the marinade.
59. 59. Let the wings drain.
60. 60. Distribute the wings onto two large aluminum grilling trays.
61. 61. Grill the wings on the hot grate.
62. 62. Grill the wings for 20 to 25 minutes.
63. 63. Grill the wings until crispy and brown.
64. 64. Turn the wings several times during grilling.
65. 65. Wash the coriander.
66. 66. Shake the coriander dry.
67. 67. Pluck the coriander leaves from the stems.
68. 68. Chop the coriander leaves.
69. 69. Taste the salad again and adjust with salt.
70. 70. Taste the salad again and adjust with pepper.
71. 71. Sprinkle the chopped coriander over the salad.
72. 72. Serve the salad together with the chicken wings.

Nutrition per serving

• kcal: 265
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 13 g