By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
426 cal · 50 min
Coriander and Lime Chicken Wings
Recipe GLPR4d93cceed97e59
Aromatic chicken wings marinated in fresh lime juice, toasted coriander seeds, and garlic, then roasted until crispy and golden. The bright citrus and warm spice create a vibrant flavor profile that's both bold and refreshing. Serve with nuoc cham for an extra layer of complexity.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 lb. chicken wings, separated into 2 pieces (drumettes and flats)
3 tbsp. fresh lime juice
1 tbsp. cracked coriander seeds
1/2 tsp. crushed red chile flakes
3 cloves garlic, minced
Kosher salt, to taste
Nuoc cham, for serving
Directions
Preheat your oven to 400°F. Pat the chicken wings dry with paper towels and place them in a large bowl.
In a small bowl, combine the fresh lime juice, cracked coriander seeds, red chile flakes, minced garlic, and a generous pinch of kosher salt.
Pour the marinade over the chicken wings and toss well, ensuring all pieces are evenly coated. Let marinate for at least 10 minutes at room temperature while the oven heats.
Arrange the marinated wings in a single layer on a rimmed baking sheet, spacing them apart so they roast evenly rather than steam.
Roast in the preheated 400°F oven for 30 to 35 minutes, stirring halfway through, until the wings reach an internal temperature of 165°F and the skin is golden and crispy.
Remove from the oven and let rest for 2 minutes before serving. Transfer to a serving platter and serve hot with nuoc cham on the side for dipping.
Comments
Chicken wings and lime are reliable finds at any Charlotte grocer, but nuoc cham (Vietnamese fish sauce) demands a trip to an Asian market or specialty section—Harris Teeter carries it in limited locations, so budget the second stop. The 50-minute timer is honest for roasting, though wings need a 15-minute active prep to pat dry and toss. At roughly $1.50–$2.00 per serving for wings plus pantry staples, it lands in weeknight territory, and leftover wings reheat decently cold or warmed in a low oven. Coriander seeds and lime suit North Carolina's pantry well enough, though this recipe leans Southeast Asian rather than Southern.
Sign in or create a free account to add your review.
