Boneless Chili Lime Wings

Boneless Chili Lime Wings



1 Package Boneless Chicken Wings/Thighs
2 Limes – juiced
1 ½ tbsp Organic Tomato Paste
Salt/Pepper to taste
½ tbsp dried Oregano
½ tbsp dried Basil
½ tbsp dried Thyme
1 ½ tbsp Olive Oil
¾-1 c Water (you may need to use more or less depending on what kind of consistency you want. I like my sauce a little thicker so I didn’t use much but wanted to make sure to tone down the tomatoey flavor a bit.)

  1. Preheat the oven to 350.
  2. While the oven is heating up, prepare your sauce. Add everything except the chicken to a small sauce pan.
  3. Cook it up until it boils a bit to get some of the tomato flavor to cook off and for the other flavors to really come out.
  4. While your sauce is cooking, remove any excess fat from your boneless chicken thighs. I cut mine up into smaller pieces so that each piece would be nice and flavorful with the of chili lime sauce.
  5. Once you’re sauce is finished, remove from heat.
  6. Toss your chicken pieces in the sauce and coat well.
  7. Put the chicken in a greased baking dish, along with any leftover sauce.
  8. Bake for about 20 minutes or until the chickens are fully cooked.
  9. Eat. Lick your fingers clean (even though this is prob weird since you’re likely eating these with a fork. Whatevs.) Repeat.


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