Crispy Cilantro Lime Chicken Wings
These baked chicken wings achieve a shatteringly crisp skin without a deep fryer, thanks to a clever baking powder dry-brine technique. Tossed in a vibrant, homemade cilantro lime sauce with garlic and honey, they're a bright, zesty, and utterly addictive dish perfect for game day or any gathering.
Equipment
- Large baking sheet
- Aluminum foil
- Wire rack
- Large bowl
- Paper towels
- Food processor or blender
- Measuring spoons
- Measuring cups
- Tongs
- Chef's knife
- Cutting board
- Zester or fine grater
Ingredients
- 2 lbs chicken wings drumettes and flats
- 1 tablespoon baking powder NOT baking soda
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup fresh cilantro, packed leaves and tender stems
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice about 1-2 limes
- 1 tablespoon lime zest
- 2 tablespoons honey or agave nectar
- ¼ cup olive oil or melted butter
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack on top.
- Pat the chicken wings completely dry with paper towels.
- In a large bowl, combine baking powder, salt, and pepper. Add the dried wings and toss well to coat evenly.
- Arrange the seasoned wings in a single layer on the wire rack, ensuring they are not touching.
- Bake for 45-50 minutes, flipping the wings halfway through, until deeply golden brown and crispy. For extra crispiness, broil for the last 2-3 minutes, watching carefully.
- While the wings bake, prepare the sauce: In a food processor or blender, combine cilantro, garlic, lime juice, lime zest, honey, and olive oil (or melted butter). Pulse until mostly smooth but still slightly textured.
- Taste the sauce and adjust seasoning with more lime, salt, or honey as desired.
- Once wings are done, let them rest for 1-2 minutes. Transfer to a large bowl and pour the cilantro lime sauce over the top. Toss vigorously until all wings are evenly coated.
- Serve immediately while hot and crispy.
Notes
For a spicier version, add a minced jalapeño or a pinch of red pepper flakes to the sauce. To make it dairy-free, use olive oil instead of butter. Leftover wings can be shredded and used in salads, tacos, or sandwiches. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to restore crispiness.