Lime Tiger Wing Casserole Recipes

HONEY LIME CHICKEN WINGS

Steps:

• In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
• Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
• In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

SRIRACHA LIME BONELESS WINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
• Combine flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper together in a resealable plastic bag. Place chicken in bag, seal bag, and shake well. Remove chicken from bag and spread out in a single layer on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk butter, Sriracha hot sauce, honey, lime juice, soy sauce, and ginger together in a saucepan over medium heat until sauce bubbles, about 5 minutes.
• Place cooked chicken pieces in a large bowl and pour sauce over chicken. Toss to coat.

CHIPOTLE LIME GARLIC WING SAUCE

Steps:

• Put chipotle peppers, water, lime juice, garlic and honey in a blender.
• Blend until smooth.
• Add cilantro and mix.
• Wing sauce can be stored covered in the refrigerator for up to three days.
• (You can increase the HEAT by adding more Chipotle Peppers).

FRIED PICKLED JALAPEñOS WITH ZESTY LIME RANCH

Steps:

• Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
• Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
• Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
• Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
• Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.

HONEY LIME CHICKEN WINGS

Steps:

• Preheat oven to 375.
• Mix garlic salt,onion salt,parsley and coriander together in a small dish.
• In a large ziplock mix together, honey, lime juice, lime zest, and fresh garlic.
• Put chicken wings on baking pan.
• Pour olive oil onto wings and rub well into wings.
• Rub in salt and sprinkle pepper.
• Bake for 30 minutes, or until nice and crispy.
• Remove from oven, and shake chicken wings in Ziplock (honey-lime mixture) to coat.
• Serve, and enjoy.