INGREADIENT

• 1 Litre Campbell’s Real Stock chicken
• 1/2 cup lime juice
• 40 g butter melted
• 1/2 cup tequila
• 3 garlic cloves crushed
• 2 1/2 kg chicken nibbles
• 2 tbs honey
• 2 tbs fresh coriander chopped
• 2 tbs sea salt flakes
• 2 tsp lime rind grated
• 1 long green chilli thinly sliced
• 1 handful coriander leaves *to serve *extra
• 1 pinch salt and pepper *to taste

Direction

1. Preheat oven to 220C/200C fan-forced.
2. Combine stock, 1/3 cup lime juice, butter, tequila and garlic in a large bowl. Season with salt and pepper. Add chicken. Stir to combine. Transfer to a large roasting pan. Bake for 1 hour 30 minutes, stirring every 15 minutes, or until chicken is browned and cooked through.
3. Using tongs, transfer chicken to a large bowl. Cover to keep warm. Transfer cooking liquid to a large frying pan. Add honey. Cook over medium-high heat for 12 minutes or until sauce bubbles and thickens. Stir in coriander and remaining lime juice. Add sauce to wings. Toss to coat.
4. Meanwhile, combine salt and lime rind.
5. Place chicken on a platter. Sprinkle with chilli and extra coriander. Serve with lime salt.