Chili Lime Chicken Wings, pasture-raised of course

Millions, or is it billiions of Chicken wings will be consumed this Sunday at Super Bowl parties, most of them won’t come from chickens raised humanely, organically nor on pasture.

But you can mix worlds and enjoy the popular snack at a party you attend with our pasture raised chicken wings.

Thanks to Tendergass Farm’s Grass Fed Blog for this recipe.

  • 1 pound of pastured chicken wings per person served
  • 1 nice big juicy lime per person served (or lime juice)
  • 1 Tablespoon olive oil (or perhaps lard) per person served
  • 1 teaspoon chili powder per person served
  • salt to taste
  • a bunch of cilantro to garnish them


Your first step is to squeeze the lime juice out of the limes into a bowl or cup. The limes are the real star of the show in this recipe so don’t skimp on them. Pre-bottled juice will work but it’s worth the work to squeeze your own.

Make the Brine: Mix the lime juice, olive oil, chili powder, and salt together. Use a fork or spoon to make sure that the mix is thoroughly blended. Once it is, stick your wings in a nice big zip-top bag and pour the marinade over them. Seal the bag. Slosh it all around. Turn it upside down. Turn it right side up. Then stick it in the fridge for a few hours, flipping the bag over once or twice while it’s in the fridge to help the wings marinate evenly (the longer the better in the fridge).

After at least an hour or two of marination, it’s time to arrange your pastured chicken wings on cookie sheets. (Before you do so you can go ahead and turn your oven on to 375°F.) About two to three pounds fit on an average cookie sheet. Try to keep them from overlapping as that will throw off your bake time.

After about an hour at 375°F, your wings should be done. They should practically be falling apart and oozing with a perfect level of limey zing. Before they cool, chop up a nice big handful of cilantro and sprinkle it over them for a bit of extra complexity of flavor.