- 2 cups unsalted chicken stock
- 1 dried bay leaf
- 2 pounds chicken wings
- Cooking spray
- 1/2 teaspoon kosher salt
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 6 garlic cloves, sliced
- calories 198
- fat 13.5 g
- satfat 3.7 g
- monofat 5.2 g
- polyfat 2.8 g
- protein 17 g
- carbohydrate 2 g
- fiber 0.0 g
- cholesterol 63 mg
- iron 1 mg
- sodium 271 mg
- calcium 16 mg
How to Make It
Preheat the oven to 450°.
Heat a large, straight-sided skillet over high heat. Add the chicken stock and bay leaf and bring to a simmer.
Add the wings, reduce the heat, and simmer for 20 minutes, covered.
Transfer the wings to a mixing bowl, and reserve the chicken stock for another use.
Line a jelly-roll pan with foil. Place the wings on top in a single layer.
Coat the wings with cooking spray and sprinkle with the salt.
Bake the wings at 450° for 24 minutes, turning occasionally, until crisp.
Transfer the wings to a large bowl. Toss with the cilantro, the lime juice, and the raw garlic. Serve with limes cut "seviche-style".