CHILI LIME CHICKEN WINGS
Chili Lime Chicken Wings on the grill are tangy and sweet with a little bit of heat. Scrumptious even cold (if you manage to have any leftovers, which I doubt).
Provided by Cheryl
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- MARINATE WINGS: Mix marinade ingredients in a bowl. Place marinade in a ziploc bag with wings. Seal bag and massage to coat the wings well. Refrigerate for 30 minutes to 2 hours.
- GRILL WINGS: Spray grill with oil (or use an oiled paper towel to oil grills) and heat to High. Tip: I also spray the wings with oil to avoid sticking on grill. Lower burners on half of grill to medium low heat (about 325F). Leave other half on High. Place wings on side with low heat. Cover and grill for 15-20 minutes, depending on the size of the wings, turning once or twice.
- MIX GLAZE: In the meantime, combine ingredients for the glaze in a bowl. If you prefer the glaze a little thicker, place the ingredients in a small saucepan and boil for a minute until slightly thickened.
- FINISH WINGS: Increase heat under wings to medium-high and continue grilling wings for a few minutes on each side to get a golden crispy skin on the wings. Brush glaze on wings with a pastry brush. Grill for a few minutes. Turn the wings. Glaze the other side and grill for a few more minutes. Watch carefully as the sugar in the glaze can burn easily. Serve hot or at room temperature.
Nutrition Facts : Calories 708 kcal, Carbohydrate 30 g, Protein 46 g, Fat 45 g, SaturatedFat 12 g, Cholesterol 193 mg, Sodium 1232 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
CHILI-LIME CHICKEN WINGS
Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings-so be sure to make extras! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. , Meanwhile, in a large shallow dish, combine the flour, salt, paprika and pepper. Add wings a few at a time and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired.
Nutrition Facts : Calories 142 calories, Fat 8g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 198mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.
CHILI LIME CHICKEN WINGS
Chili Lime Chicken Wings. These BAKED chicken wings are simple to make and loaded with flavor thanks to a mixture of chili sauce and fresh lime juice and zest. The skin is so crispy on these you won't believe they aren't fried!
Provided by Serene Herrera
Categories Appetizer
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450. Line large baking sheet with foil and place wire rack on top. Set aside.
- Dry chicken wings and drumettes with paper towels. Get the chicken as dry as possible.
- Add baking powder, salt and pepper to a large bowl, mix together. Add the chicken and coat the chicken in the baking powder mixture.
- Lay the chicken on the baking sheet on top of the wire rack, make sure the chicken is not touching.
- Bake chicken for 20 minutes. Flip the chicken over using tongs or forks and bake again for 15 more minutes.
- While the chicken is baking, prepare the sauce. Combine the chili garlic sauce, honey, melted butter, and lime juice and zest in a small bowl. Stir together. If the butter won't mix, heat the sauce in microwave or in a saucepan briefly just until combined.
- After the chicken has baked, remove from the oven, brush with the sauce.
- Cook the chicken for an additional 15 minutes with the sauce on. Remove from the oven and serve.
Nutrition Facts : Calories 53 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1794 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CRISP CHICKEN WINGS WITH CHILI-LIME BUTTER
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.
- While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.
CHILI LIME GRILLED WINGS
Add some sizzle to your summer BBQ with wings marinated in McCormick® Original Chili Seasoning Mix, lime juice and lime peel. It's the perfect combo of spiciness and tang, finished off by the smoky char of the grill.
Provided by McCormick
Categories Appetizers,
Yield 6
Number Of Ingredients 5
Steps:
- Mix Seasoning Mix, lime juice, oil and lime peel in small bowl until well blended. Reserve 2 tablespoons of the marinade for basting. Place chicken wings in large resealable plastic bag or glass bowl. Add remaining marinade; turn to coat well.
- Refrigerate 30 minutes or longer for extra flavor. Remove chicken wings from marinade. Discard any remaining marinade.
- Grill wings over medium heat 20 to 25 minutes or until cooked through, turning occasionally and basting with reserved marinade halfway through cooking. Serve wings with ranch dressing, if desired.
Nutrition Facts : Calories 259 Calories
GRILLED CHILE LIME CHICKEN WINGS
Steps:
- Preheat Traeger Grill to 425F. Rinse chicken wings in cold water and pat very dry with a paper towel.
- In a bowl, combine the wings, avocado oil, paprika, garlic, onion, salt and pepper. Toss to coat. Place the wings in the center of the grill in a single layer and cook until crispy and 185F internal, around 30 minutes.
- Meanwhile, in a bowl, combine the sambal, honey, lime zest, lime juice, and garlic. Whisk to combine and set aside.
- Once the wings are cooked, add them to the bowl with the sauce and toss to coat. Transfer to a serving platter and garnish with the cashews and scallions. Serve immediately.
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- Reserve around a half cup of the mixture and add the rest to a large zip top plastic bag and add chicken wings then toss to coat. Let marinate for around 1 hour up to overnight.
- Make a two zone fire in your grill. If using charcoal place your coals on one side giving you a hot side and a warm side. If using gas turn one burner to high and a second burner on the opposite side to lowest setting. Place wings on the cooler side then cover and cook for around 30 minutes flipping half way through.
- Brush wings with reserved marinade then move to the hot side of the grill to finish. Cook for around 10 minutes occasionally flipping and basting with the marinade.
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