Time 40m Number Of Ingredients 14 Steps:
Preheat oven to 400. Line a large baking sheet with nonstick foil. Place two wire racks (like wire cooling racks, the kind you use for cookies etc) on top of the foil. Place chicken wings in a large bowl. Drizzle with the oil and toss to coat. Place in a single layer on the wire racks (on top of baking sheet), sprinkle with salt and pepper, and bake for 30-40 minutes, turning once half way through, til crispy and golden. While chicken wings are baking, prepare the sauce. Combine butter, hot sauce, cilantro, garlic, lime zest and juice, brown sugar, honey, and salt and pepper to a medium sauce pan. Stir over medium heat until butter is melted. Bring to a boil, then reduce to a simmer and allow to cook for 10-15 minutes. In a small bowl whisk together cold water and corn starch. Stir mixture into the sauce until thickened. Remove from heat. When chicken wings are done, toss in the sauce, then serve.
Yield Serves 4 Number Of Ingredients 8 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.
Yield 9 Number Of Ingredients 9 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.
Time 55m Yield 24 serving(s) Number Of Ingredients 8 Steps:
Preheat over to 450 degrees. From limes, grate 2 tsp peel and squeeze 1/4 cup juice. In small bowl with fork, mix honey, garlic, coriander, salt, pepper, lime juice, and 1 tsp lime peel. Arrange chicken on two 15 1/2" by 10 1/2" jelly roll pans. Drizzle lime mixture over chicken; toss to coat evenly. Place pans on oven racks. Bake drumsticks 30-35 minutes, rotating pans between upper and lower racks halfway through baking and occasionally brushing chicken with glaze in pan, until chicken is cooked through. Transfer chicken to serving dish. Drizzle with pan juices. Garnish with lime wedges and sprinkle with remaining lime peel.
Time 9h35m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight. Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes. Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.
Time 35m Yield 2-4 cups, 4-6 serving(s) Number Of Ingredients 10 Steps:
in a sauce pan saute garlic, cilantro, and half cup of butter until soft, then add bottle of hot sauce.(i use a hot sauce that also doubles as a buffalo wing sauce because i like the extra vinegar, my fave is Franks) - juice three limes using at least a tablespoon of lime zest, and the juice with pulp. add brown sugar, honey, salt and pepper(s) - (s&p to taste). simmer on stove until you get a deep red color, then pour over chicken wings or dip chicken fingers. THIS IS DELICIOUS ! The real secret of this recipe is getting that clear-red result after the simmer. butter correction made.
More about “honey lime chicken wings recipes”
Time 45m Number Of Ingredients 6 Steps:
Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking. Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking. Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes. While the wings cook, combine 1/3 cup olive oil, 3 tablespoons chopped chipotles in adobo (include some of the sauce), 3 tablespoons lime juice, 1 tablespoon minced garlic, salt and pepper in a large bowl. When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.
