Extra Crispy Baked Honey-Lime-Garlic Chicken Wings
These wings are baked to golden, crunchy perfection and tossed in a sticky, tangy honey-lime-garlic sauce. Perfect for game day, parties, or a flavorful dinner at home!
Ingredients
- 2 lbs chicken wings, separated into flats and drumettes
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup honey
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 teaspoons lime zest
- 3 large garlic cloves, minced
- 2 tablespoons unsalted butter, melted
- 1 tablespoon soy sauce
- Optional: chopped fresh cilantro and extra lime wedges for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. Lightly grease the rack with oil or nonstick spray.
- Pat the chicken wings very dry with paper towels. This helps them get extra crispy.
- In a large bowl, toss the wings with baking powder, salt, black pepper, garlic powder, and onion powder until evenly coated.
- Arrange the wings in a single layer on the prepared rack. Make sure they aren’t touching for maximum crispiness.
- Bake for 40–45 minutes, flipping halfway through, until the wings are golden brown and crispy.
- While the wings bake, make the honey-lime-garlic sauce: In a small saucepan over medium heat, combine honey, lime juice, lime zest, minced garlic, melted butter, and soy sauce. Bring to a gentle simmer, stirring often, for 2–3 minutes. Remove from heat.
- When the wings are done, transfer them to a large clean bowl. Pour the honey-lime-garlic sauce over the wings and toss to coat evenly.
- Serve immediately, garnished with chopped cilantro and extra lime wedges if desired.
Tips
- For even crispier wings, let them air-dry uncovered in the fridge for a few hours before baking.
- Use aluminum-free baking powder to avoid any metallic taste.
- Try adding a pinch of chili flakes to the sauce for a spicy kick.
FAQ
Can I use frozen wings? Yes, just thaw and pat them dry thoroughly before starting.
Can I make these gluten-free? Use tamari or coconut aminos instead of soy sauce.
