Hot Honey Lime Chicken Wings

in Appetizers, Dinner

Hot Honey Lime Wings // www.acozykitchen.com

I know I say I’m an enthusiast of lots of things like pie, pancakes and biscuits, and I am…but I’m really a professional when it comes to chicken wings. I’m a chicken wing professional.

If I’m having a bad day, Josh will usually recommend we go bowling and grab a basket of chicken wings. Just the sound of these two events make my terrible day almost an afterthought.

I’ve been reticent to make chicken wings at home because, well, I hate frying stuff at home. And I know you do too. We’re in it together. When I started talking about baking wings, Josh suggested I sprinkle the chicken with a mix of baking powder and salt, which promises super crispy skin, even in the oven. Josh is full of kitchen tricks.

And lo’ and behold, I did it! And guys…the skin crisped up soooo nice.

Hot Honey Lime Wings // www.acozykitchen.com

I can’t say it was identical to a deep-fry, but I will say the skin was crispy and the chicken was less greasy, which is always a plus in my book.

This process begins with sprinkling the chicken with a mix of baking powder and salt. And then the chicken is air-dried for about 4 hours in the fridge.

From my very weak understanding of chemistry and science, what’s happening when you’re using baking powder is this: the pH level in the chicken is changing, rising, actually. And as the chicken chills with the baking powder, the juice from the chicken skin is evaporating, resulting in crispier chicken skin. Serious Eats does a really fun experiment testing out some theories. And they also do a much better job at explaining it than me.

Hot Honey Lime Wings // www.acozykitchen.com

Hot Honey Lime Wings // www.acozykitchen.com

Now that I’ve bored you with pH this and whatever that, let’s talk about the sauce.

I had a lot of high hopes for my the initial sauce I was prepping (I even posted the ingredients on Instagram), but the sauce was awful. It was too sweet (no brown sugar, please) and even though there was loads of minced garlic, there wasn’t enough garlic flavor and the savory elements were barely there.

It took a few tries to get the sauce right but I think it’s dialed in. Now, there are more spices (hopefully you have most of them in your pantry), it’s less sweet and the sauce doesn’t need to be warmed up, just add everything to a bowl and whisk away. Super easy!

The wings are sticky and amazing, and only made better if you eat them cold (I love how the honey hardens). These are Game Day-worthy, guys. They are.

Hot Honey Lime Wings // www.acozykitchen.com

Hot Honey Lime Chicken Wings

Chicken:
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 pounds chicken wings and/or drummets

Sauce:
1/4 cup honey
Juice from 1 lime
1/4 teaspoon garlic powder
1/4 teaspoon red chile flakes
1/8 teaspoon smoked paprika
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground ginger
1 green onion, thinly sliced (for garnish)

1. Place a wire rack inside a rimmed baking sheet. Prep the chicken: wash the chicken wings, followed by drying them off thoroughly using paper towels. In a medium bowl, mix together the baking powder and salt. Holding a wing over the bowl, lightly sprinkle both sides of the chicken with the salt and baking soda mixture. Transfer the chicken to the wire rack and repeat the sprinkling-process with the remaining chicken. Place the baking sheet in the refrigerator and allow the chicken to dry, uncovered, for at least 4 hours, ideally 8 hours.

2. Preheat the oven to 450 degrees F. Set the chicken on the racks aside for a second. Line the baking sheet with a piece of parchment or foil. Transfer the chicken wings and drummets to the lined-baking sheet, about 1-inch from each other (you may need to do this in two batches). Place the baking sheet in the oven and cook for 20 minutes. Next, flip the chicken and cook for an additional 15 to 25 minutes, until the chicken skins are crisp and golden brown.

3. Meanwhile, in a bowl, whisk together the honey, lime juice, garlic powder, red chile flakes, smoked paprika, ground cumin, ground coriander and ground ginger.

4. Brush the cooked chicken liberally with the honey-lime sauce; serve with wedges of lime and garnish with sliced green onion.

{ 26 comments… read them below or add one }

Amy January 29, 2014 at 5:23 am

These look delicious! Anything with lime, and I want to eat it.

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Sophie January 29, 2014 at 5:44 am

These would go down a treat in my house!

Sophie
http://what-sophie-said.blogspot.co.uk/
xxx

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Liz @ Tip Top Shape January 29, 2014 at 7:17 am

These are so unique! Love it!!

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Caroline Taylor January 29, 2014 at 7:47 am

These look so good, I could easily eat them all!

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Marie @ Little Kitchie January 29, 2014 at 7:55 am

Love these flavors!!

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Toby @ brag & butter January 29, 2014 at 8:11 am

What great trick, I will try the baking powder thing for sure. I deep fried churros last weekend and I can still – you know, if I get reeeeeally close to the wallpaper in the kitchen – smell that I did. It’s not really bad – it helps the personality of my flat grow – but going for oven baking as a substitute will be nice :)

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Cindy January 29, 2014 at 8:48 am

I am obsessed with super-crispy chicken wings. There’s a chicken wing place right down the street and their wings are SO crispy, I am in love…also they have a Szechwan peppercorn sauce that is so delicious and makes your mouth numb.

Anyway, back to THESE wings…love, love anything spicy and sweet and savory, always. And I am totes going to try that baking soda/salt trick.

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Kasha the FarmGirl January 29, 2014 at 9:44 am

God, these look good! I can’t wait to try them…

Thanks :)

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Rachel January 29, 2014 at 10:02 am

These look and sound fabulous – love the combination of flavours,

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Ann January 29, 2014 at 10:03 am

Your owl salt pig tho.

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Taylor @ greens & chocolate January 29, 2014 at 10:07 am

Love the sound and look of these chicken wings…I’m usually all about the buffalo but I could get behind the honey & lime.

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Rose January 29, 2014 at 10:15 am

So ready For the superbowl Now!

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Belinda January 29, 2014 at 4:09 pm

I’m always on the lookout for interesting new lime recipes to add to my repertoire. I come from my mums each week with about a kilo of limes from her tree and there’s only so much tequila you can drink ;)

Will be giving these a go this week for my hubby’s birthday. My go-to chicken wing recipe funnily enough has brown sugar (along with maple syrup, hoisin and sweet chilli lime sauce) but the wings are marinated then baked but they’re not crispy.

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Adrianna Adarme January 29, 2014 at 4:13 pm

Ooo! That sounds great. I think the problem with using honey AND brown sugar is that honey tends to be sweeter than, say, maple syrup, so it ends up being too much. But I think maple syrup, hoisin(!!) and brown sugar and lime sounds delish!

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Whitney @ The Newlywed Chefs January 29, 2014 at 6:31 pm

Adrianna, this recipe is slammin’! Perfect for game day!

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cheri January 29, 2014 at 8:15 pm

These look great, just in time for super bowl

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Patricia January 29, 2014 at 8:45 pm

Looks delish! Is it possible to keep after baking? Or freezing?

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Adrianna Adarme January 29, 2014 at 8:47 pm

Ooof. I don’t think so. I have a feeling the chicken skin won’t be crispy after a freeze and something funny would definitely happen to the honey.

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Marcella January 29, 2014 at 9:34 pm

These look fantastic! Love that you baked them. Also please thank Josh for that baking powder/salt trick — I will definitely use that!

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Adrianna Adarme February 2, 2014 at 7:47 pm

Just told him! xo

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Diane February 1, 2014 at 7:09 pm

I’m making these for tomorrow. Hope they are good, they look delish and a much healthier version of fried wings. I’m doing drying them overnight per your instructions will totally let you know how they come out. Thank you!

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Adrianna Adarme February 1, 2014 at 7:13 pm

Ok yay! Hope you like em!

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Anna February 2, 2014 at 7:17 pm

I made these for the Game tonight, and they were OUTSTANDING. Definitely adding these to our regular repetoire.

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Adrianna Adarme February 2, 2014 at 8:00 pm

YAY!

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Emily @ Life on Food February 5, 2014 at 2:33 am

We are always making chicken wings at home and always bake them. I don’t need the super crispy but I can tell you for sure we are going to try the baking powder and salt trick next time. We are fans of the super spicy. In fact my husband went to three different stores to get the right peppers.

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vivian May 10, 2014 at 4:42 pm

Made these tonight for my husband, and a version of them for my son who has food intolerances to some of the ingredients. Both of them liked them very much, and the baking powder salt trick worked very well. I didn’t need to bake them as long, probably because they were pretty small wings. The only thing I would do differently next time is spray the foil with cooking spray, as they were difficult to unstick to flip. Thanks for a wonderful, easy, adaptable recipe that I will definitely use again.

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