Chili Lime Chicken Wings with Ranch
Crispy baked wings tossed in a zesty chili lime glaze, served with cool ranch for dipping.
Dietary
Wheat free, Nut free, Halal
Allergens
Dairy
These wings get their crackly skin from a baking-powder dry brine and a hot oven, then get tossed in a bright, tangy chili lime butter sauce. Serve them with a side of cold ranch dressing to balance the heat, making them a solid pick for game day or casual get-togethers.
Ingredients
- 3 pounds chicken wings, split into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/3 cup chili sauce (such as Asian-style sweet chili sauce)
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon honey
- 3/4 cup ranch dressing
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Method
-
Pat the chicken wings completely dry with paper towels and place them in a large bowl.
-
In a small bowl, mix the baking powder, salt, and black pepper. Sprinkle over the wings and toss until evenly coated.
-
Arrange the wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for 1 hour to dry the skin.
-
Preheat the oven to 425°F.
-
Bake the wings on the rack for 25 minutes.
-
Flip the wings and bake for another 20 to 25 minutes, until golden and crispy with an internal temperature of 165°F.
-
While the wings bake, melt the butter in a small saucepan over medium-low heat.
-
Whisk the chili sauce, lime juice, lime zest, chili powder, garlic powder, cayenne, and honey into the melted butter. Simmer 2 to 3 minutes, stirring, until slightly thickened, then remove from heat.
-
Transfer the hot wings to a large clean bowl and pour the chili lime sauce over them. Toss until evenly coated.
-
Sprinkle the wings with chopped cilantro and arrange on a platter with lime wedges. Serve with ranch dressing for dipping.
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Chili Lime Chicken Wings with Ranch
These wings get their crackly skin from a baking-powder dry brine and a hot oven, then get tossed in a bright, tangy chili lime butter sauce. Serve them with a side of cold ranch dressing to balance the heat, making them a solid pick for game day or casual get-togethers.
2 hr 4 servings 520 cal
Ingredients
- 3 pounds chicken wings, split into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/3 cup chili sauce (such as Asian-style sweet chili sauce)
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon honey
- 3/4 cup ranch dressing
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Method
- 1
Pat the chicken wings completely dry with paper towels and place them in a large bowl.
- 2
In a small bowl, mix the baking powder, salt, and black pepper. Sprinkle over the wings and toss until evenly coated.
- 3
Arrange the wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for 1 hour to dry the skin.
- 4
Preheat the oven to 425°F.
- 5
Bake the wings on the rack for 25 minutes.
- 6
Flip the wings and bake for another 20 to 25 minutes, until golden and crispy with an internal temperature of 165°F.
- 7
While the wings bake, melt the butter in a small saucepan over medium-low heat.
- 8
Whisk the chili sauce, lime juice, lime zest, chili powder, garlic powder, cayenne, and honey into the melted butter. Simmer 2 to 3 minutes, stirring, until slightly thickened, then remove from heat.
- 9
Transfer the hot wings to a large clean bowl and pour the chili lime sauce over them. Toss until evenly coated.
- 10
Sprinkle the wings with chopped cilantro and arrange on a platter with lime wedges. Serve with ranch dressing for dipping.
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