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.
Arrange the chicken wings on a wire rack lightly sprayed with cooking spray, set into a large rimmed sheet pan.
Bake for 30-35 minutes, or until crisp and the internal temperature reaches at least 165° F.
Meanwhile, combine the sauce ingredients (butter, honey, lime juice, chili powder, garlic powder, lime zest, and salt) to a small saucepan. Cook over medium high heat, stirring frequently, until the honey has melted and the sauce is starting to bubble and thicken.
Stir together the dip ingredients and refrigerate until ready to use.
When wings have finished baking, put them in a large bowl, pour the sauce over, and toss until the wings are coated with sauce.
OR: 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 cook for 2-3 minutes or until the wings start to caramelize. Don’t walk away-- they can burn very quickly!
Brush with the remaining sauce.
Serve hot, garnished with green onions or parsley, if desired. Serve sour cream dip on the side.
Video
Notes
Nutrition information includes wings, sauce, and dip.
These are mild wings. If you would like to add some heat, add cayenne pepper or red pepper flakes to the sauce (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. Fry for 9-10 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.
Prefer drumsticks to wings? Drummies are fine in this recipe but bake them a bit longer, about forty minutes.