Chili-Lime Chicken Wings

Posted on Feb 7, 2010 by PeggyPrint Recipe Only | Email Recipe | Leave a Comment
Filed under: All Recipes, Feed Your Party, Hot appetizers, Winter Pin It
Chili-Lime Chicken Wings

If you are making a very serious effort to cut calories, quit reading this blog immediately – link to my Chipotle Chili Chicken Skins recipe, instead. Calorie-cutting efforts would have to be super-human to resist this recipe–especially after one bite. This is a modified version of a Tyler Florence recipe for chicken wings that is insanely good.

I’m baking the Teriyaki Appetizer Meatballs I made yesterday and these wings will be the perfect accompaniment.  You’re still reading so I’ll continue.

You could use entire chicken wings in this recipe, separated into sections at the joint.  I prefer exclusively using the meatier drumette. No time to fool with these ingredients? Simply marinate wings in Soy Vay Veri Teryaki 2-24 hours, refrigerated, and bake as directed in this recipe. The buttery-lime flavor will be missing, but I guarantee you’ll suffer no complaints!

Recipe: Chili-Lime Chicken Wings

Ingredients

  • 2 1/2 pounds chicken wing drumettes
  • 2 tablespoons canola or peanut oil
  • 2 tablespoons sesame seeds
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons lime juice plus 1 teaspoon lime zest for garnish
  • 2 teaspoons honey
  • 2 teaspoons-2 tablespoons Asian-styled chili paste with garlic*
  • 2 teaspoons soy sauce
  • 1 tablespoon finely chopped cilantro or parsley for garnish, optional

Instructions

  1. Preheat oven to 425˚.
  2. Lightly brush wings with oil and lightly season with kosher salt. Place on a foil-lined baking sheet on middle rack of oven. Bake 20 minutes. Remove and turn over. Sprinkle with sesame seeds and bake an additional 15-25 minutes or until golden brown on both sides.
  3. While drumettes are baking, with a fork combine butter, lime juice, honey, chili paste and soy sauce. (The wet ingredients don’t have to be totally emulsified with the butter. It will all come together when the hot wings are tossed with the seasonings.)
  4. When chicken is cooked, remove from oven and toss with butter mixture. Let sit in mixture, turning occasionally, about 15 minutes before serving, Garnish with cilantro, if using, and lime zest.

*Asian chili paste with garlic is available in the Asian section of most groceries in town. 2 teaspoons yields a fairly mild spice–2 tablespoons is knock-your-socks off spicy.

Active Time: 15 minutes

Bake Time: 45 minutes

Number of servings (yield): 25 wings

Copyright © Peggy Lampman’s dinnerFeed.

Print Recipe Only
Filed under: All Recipes, Feed Your Party, Hot appetizers, Winter
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