Chili Lime Chicken Wings Recipe

These Chili Lime Chicken Wings are my all-time favorite way to crank up the flavor for a party or even a weeknight dinner. Juicy, roasted (or grilled!) wings are marinated in a zesty, garlicky, herb-packed green sauce, then finished with extra lime for that irresistible punch. Get ready — these wings will disappear fast!

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Ingredients You’ll Need

This recipe uses everyday, vibrant ingredients that are truly the heart and soul of these Chili Lime Chicken Wings. Each element adds either a splash of freshness, a backbone of savory depth, or that signature zingy heat. Here’s what makes the magic happen:

• ½ medium onion, roughly chopped: Adds juicy sweetness and a subtle, fragrant base for the marinade.
• 2 jalapeño peppers or 1 serrano pepper, ribs and seeds removed: For a customizable kick; want milder? Use less, or go wild for more spice!
• 3 garlic cloves, peeled: Aromatic garlic infuses the marinade with savoriness that complements the lime perfectly.
• ½ cup cilantro, tightly packed: Delivers a fresh, herbal punch and gorgeous green color.
• Freshly ground pepper: Adds a touch of sharpness and helps balance the bright citrus.
• Zest from 2 limes: Lime zest is key — it provides intense, aromatic citrus flavor!
• ¼ cup lime juice: The juice brings essential acidity and the tangy “lime” pop these wings are famous for.
• 2 tablespoons Paleo-friendly fish sauce (Red Boat!): Trust me — this gives incredible depth and umami without being fishy.
• 2 tablespoons coconut aminos: A naturally sweet, soy-free dash that rounds out the marinade.
• 6 pounds chicken wings and/or drumsticks: The juicy, meaty stars of the show — use all wings or a mix with drumsticks if you like!
• 1–2 tablespoons melted fat of choice (for greasing): Keeps the wings from sticking and helps develop extra-crispy skin.
• 4 limes, cut into wedges: For serving — nothing beats a squeeze of fresh lime right at the end!

Variations

Want to put your own spin on these Chili Lime Chicken Wings? The base recipe is fabulously versatile — tweak it to fit your favorite flavors, what’s in the fridge, or any dietary needs!

• Sweet & Sticky: Stir a tablespoon of honey or maple syrup into the marinade for a subtle caramelized glaze and mellow sweetness.
• Extra Herby: Add a handful of fresh mint or basil leaves along with the cilantro for a brighter, unexpected flavor twist.
• Spice Swap: Try chipotle peppers or a sprinkle of chili powder instead of jalapeños for a smoky depth (or go all out with habanero for serious heat!).
• Lower Sodium: Use low-sodium coconut aminos and a splash of fresh orange juice to complement the lime without extra saltiness.

How to Make Chili Lime Chicken Wings

Step 1: Blitz the Marinade

Toss the onion, peppers, garlic, cilantro, freshly ground pepper, lime zest and juice, fish sauce, and coconut aminos into your blender. Give everything a good blitz until you have a thick, bright green purée — this is your flavor-packed marinade that will do all the heavy lifting!

Step 2: Marinate the Chicken

Place the chicken wings (and/or drumsticks) in a large bowl. Pour the marinade over the top, then use clean hands to mix and ensure every piece is beautifully coated. Cover and refrigerate for at least 30 minutes (or up to 12 hours if life allows!), letting those flavors sink deep into the meat.

Step 3: Rest and Prepare to Cook

Take the wings out of the fridge about 30 minutes before cooking to let them come up to room temperature — this helps them cook evenly and stay juicy. Meanwhile, decide: oven or grill? Either way, get your cooking area ready!

Step 4: Cook the Chili Lime Chicken Wings

If roasting: Arrange your oven rack in the middle and preheat to 400°F (convection roast) or 425°F (regular). Line a baking sheet with foil, top it with a greased wire rack, and lay out the wings in a single layer. Roast for about 30 minutes, flipping halfway, until deeply golden and crisp.

If grilling: Oil the cooking grate using tongs and a paper towel dipped in melted fat. Set your grill for medium heat and cook the wings for around 15 minutes, turning once, until the skin is crisp and the inside is perfectly juicy.

Step 5: Serve with Lime

Pile the Chili Lime Chicken Wings onto a platter and shower with chopped cilantro or fresh lime zest if you like. Don’t forget those lime wedges for squeezing over just before digging in — it’s zing-tastic!

How to Serve Chili Lime Chicken Wings

Garnishes

These wings absolutely shine with a scattering of extra chopped cilantro, a fresh crack of black pepper, and a generous squeeze from those zesty lime wedges. If you’re feeling fancy, some thinly sliced green onion or a sprinkle of flaky sea salt brings another layer of texture and color.

Side Dishes

I love pairing Chili Lime Chicken Wings with a crisp cabbage slaw, grilled corn, or fluffy coconut rice — the freshness balances the wings’ richness, and the citrus vinaigrette in a quick salad totally echoes the wings’ punchy vibe. They’re also fabulous with simple roasted sweet potatoes or plantain chips for a little sweet to tame the heat.

Creative Ways to Present

For a fun, party-ready display, pile the wings high on a large platter scattered with lime wedges and cilantro, or serve them “street food” style in parchment-lined baskets. Hosting a crowd? Set up a DIY wing bar with assorted hot sauces, dressed greens, and crunchy toppings so everyone can build their perfect spicy bite!

Make Ahead and Storage

Storing Leftovers

Leftover Chili Lime Chicken Wings keep beautifully in an airtight container in the fridge for up to 4 days. Let them cool completely before storing — this helps maintain their juiciness and keeps any lingering crispiness intact.

Freezing

These wings freeze wonderfully! Simply pop the cooled wings into a freezer-safe bag or container (removing as much air as possible) and freeze for up to 2 months. They make a quick, flavor-packed snack or easy party appetizer in a pinch.

Reheating

For best results, reheat the wings in a 375°F oven on a wire rack or lined tray for 10–12 minutes — this brings back the crisp edges without drying them out. A quick broil for 1–2 minutes at the end helps them regain their irresistible crunch!

FAQs

Final Thoughts

The only thing better than the aroma of these Chili Lime Chicken Wings sizzling away is the look on everyone’s face when they take that first tangy, juicy bite. I hope you love them as much as we do — don’t be surprised if this becomes your new go-to wing recipe. Happy cooking, and let your lime-loving heart lead the way!

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