Coriander and Lime Chicken Wings
These spicy grilled wings pair perfectly with nuoc cham, a Vietnamese sweet and sour dipping sauce.
Yield: serves 2-4
- 2 lb. chicken wings, separated into 2 pieces
- 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
- Put chicken wings, lime juice, coriander, chile flakes, and garlic into a large bowl; season with salt and toss to combine. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. Build a medium-hot fire in a charcoal grill, or heat gas grill to medium-high. Cook wings, turning occasionally, until browned, about 5 minutes. Using tongs, move chicken wings to a cooler part of the grill, cover, and continue cooking, turning occasionally, until cooked through, about 10 minutes more. Transfer chicken wings to a platter and serve with nuoc cham.