Best 9 Lime Marinated Chicken Wings Recipes

CHILI LIME CHICKEN WINGS

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.

TEQUILA LIME WINGS

Steps:

• For the wings at home:
• Preheat the oven to 350 degrees F.
• Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
• Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
• For the Tequila Lime sauce at home:
• Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
• For the wings tailgaiting:
• Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine

CILANTRO LIME CHICKEN WINGS

Steps:

• In a medium bowl, combine 1/4 cup cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, lime zest, chili powder, cumin, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium heat. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12 minutes. Let rest 5 minutes. In a large bowl, combine chicken, remaining 1/4 cup cilantro and remaining 2 tablespoons lime juice. Serve immediately.

CHILI-LIME CHICKEN WINGS

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.

SIMPLE MARINATED CHICKEN WINGS

Steps:

• Whisk together the soy sauce, brown sugar, sherry, mustard, and garlic powder in a bowl. Arrange the chicken wings in a 9x13-inch baking dish, and pour marinade over the chicken. Cover the baking dish with plastic wrap, and marinate in the refrigerator for at least 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C). Remove the plastic wrap from the baking dish.
• Bake in the preheated oven until the chicken wings are no longer pink in the center, about 1 hour, basting occasionally.

LIME MARINATED CHICKEN WINGS

Steps:

• 1. For Marinade, finely grate the zest and the juice from the limes. In a blender, combine zest and juice with remaining marinade ingredients; puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; refrigerate overnight.
• 2. Preheat broiler. Arrange chicken on a baking sheet. Season with salt and pepper. Broil at least 6 inches from the heat for 4 or 5 minutes per side or until chicken is crispy on the outside and cooked through. I use the deep fryer to do the chicken.

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.

VIETNAMESE LIME CHICKEN WINGS

Steps:

• Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour.
• Build a hot charcoal fire on one side of the grill. Set the chicken wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking.
• To finish the wings, brush with the reserved paste and grill directly over hot coals until charred slightly.
• Transfer to a platter and top with cilantro leaves and peanuts.

HONEY-LIME CHICKEN WINGS

Steps:

• Combine lime zest, lime juice, honey, garlic, soy sauce, and Tabasco sauce in a large bowl. Add chicken wings and toss to combine. Cover with plastic wrap and refrigerate, stirring occasionally, for at least 3 and up to 8 hours.
• Preheat oven to 450 degrees. Line 2 baking sheets with aluminum foil, then with racks. Remove wings from the marinade and place on racks, reserving marinade. Brush wings with marinade and sprinkle with salt. Roast 15 minutes. Remove from oven. Baste with reserved marinade. Turn wings over, and baste the second side. Return to oven, and roast until cooked through, 20 to 25 minutes more.