Chili Lime Chicken Wings
Glazed with a sweet and tangy sauce, oven baked chili lime chicken wings are crispy and sticky, just the way they're supposed to be!
Servings: 4 main dish
Ingredients
For Wings:
- 3 pounds chicken wings (or chicken drumettes and flats)
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon lime zest
- ½ teaspoon kosher salt
For Glaze:
- 3 tablespoons butter
- 2 tablespoons honey
- 1 teaspoon lime juice (be sure to zest the lime first!)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon lime zest
- cayenne pepper or red pepper flakes, if desired (see note)
For Dip (optional):
- 1 cup sour cream
- 2 tablespoons lime juice
- 2 green onions, sliced
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon lime zest
- ½ teaspoon kosher salt
Instructions
- If you're using whole chicken wings, trim off the wing tip portion. You can also use chicken wing portions (drumettes and flats).3 pounds chicken wings
- Preheat oven to 425°F. Pat the chicken wings dry with a paper towel. Combine flour, baking powder, garlic powder, chili powder, salt, lime zest in large bowl. Add the wings in batches, 3 or 4 at a time, and toss to coat.¾ cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon lime zest, ½ teaspoon kosher salt
- Arrange the chicken wings on a wire rack lightly sprayed with cooking spray, set on a large rimmed sheet pan. I usually line the sheet pan with foil for easy clean up.
- Bake for 30 to 35 minutes, or until the wings are crisp and the internal temperature reaches at least 165° F.
- Meanwhile, combine the glaze ingredients in small saucepan. Cook over medium high heat, stirring frequently, until the honey has melted and the glaze is starting to bubble and thicken.3 tablespoons butter, 2 tablespoons honey, 1 teaspoon lime juice, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon lime zest, cayenne pepper or red pepper flakes, if desired
- Stir together the dip ingredients and refrigerate until ready to use. The dipping sauce can be made up to a day ahead.1 cup sour cream, 2 tablespoons lime juice, 2 green onions, sliced, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon lime zest, ½ teaspoon kosher salt
- Option 1: When wings have finished baking, put them in a large bowl, pour the glaze over, and toss until the wings are coated with glaze. Serve immediately.
- Option 2: Brush each wing with sauce. Reserve about ¼ cup of sauce to brush on after broiling. Place the wings about 6 inches away from the broiler. Turn the broiler to high and broil for 2 to 3 minutes or until the wings start to caramelize. Don’t walk away because they can burn very quickly! Remove from the broiler and brush on remaining glaze.
- Serve glazed wings hot, garnished with green onions or parsley, if desired. Serve dipping sauce on the side.
Video
Notes
- Add spicy heat. These are mild wings. If you would like to make them spicier, add cayenne pepper or red pepper flakes to the glaze, to taste.
- Make them in your air fryer. Preheat the air fryer to 400°F. Arrange wings in a single layer on the rack. You'll have to do them in batches. Air fry for 9 to 10 minutes, flipping once. Keep cooked wings warm in a low oven (200°F), arranged on a wire rack in a sheet pan so they stay crispy.
- Substitute drumsticks. Drumsticks work fine in this recipe but bake them a bit longer, about 40 minutes.
Nutrition
Serving: 4wings with glaze and dip | Calories: 729kcal | Carbohydrates: 33g | Protein: 38g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 1217mg | Potassium: 467mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1375IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 3mg
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