Lime & Chile Wings (Grilled) Recipe

"A lovely wing recipe I make quite often during grilling season. They are so simple to put together and big on taste. These always dissapear in no time!"

Step by Step Method

Step 1

Combine all ingredients except for wings in a large re-sealable plastic bag.

Step 2

Add wings and swish together to coat.

Step 3

Cover and refrigerate 2 to 3 hours, turning occasionally.

Step 4

Bring the grill to medium-high heat; grill the wings until cooked through, turning as needed, about 30 minutes, depending on how thick the wings are.

Step 5

Serve.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting chicken wings, look for those with the skin still attached for the best flavor.
If you cannot find fresh cilantro, you can use dried cilantro instead.

Ingredient substitutions

Substitute jalapeños for the green chilies for a spicier flavor. The benefit of this substitution is that it adds a kick to the dish that the green chilies may not provide.
Substitute honey for the lime juice for a sweet and tangy flavor. The benefit of this substitution is that it adds a unique flavor to the dish that is not as acidic as lime juice.

Variations

Tandoori Wings Combine all ingredients except for wings in a large re-sealable plastic bag. Replace chili powder and cumin with 2 teaspoons of tandoori masala and 1 teaspoon of garam masala. Add wings and swish together to coat. Cover and refrigerate 2 to 3 hours, turning occasionally. Preheat oven to 375°F. Place wings on a baking sheet and bake for 30 minutes, flipping halfway through. Serve.

Garlic and Herb Tandoori Wings Combine garlic, olive oil, rosemary, oregano, salt, pepper, and lemon juice in a large re-sealable plastic bag. Add wings and swish together to coat. Cover and refrigerate 2 to 3 hours, turning occasionally. Preheat oven to 375°F. Place wings on a baking sheet and bake for 30 minutes, flipping halfway through. Serve.

Serve with

Mexican Street Corn Salad: A delicious side dish that pairs perfectly with the spicy wings. This salad combines sweet corn, creamy mayo, tangy lime juice, and a kick of cayenne pepper. It's a great way to cool down the heat from the wings while still enjoying the flavors of the dish.

Black Bean and Avocado Salsa: A fresh and flavorful salsa that complements the Mexican Street Corn Salad perfectly. This salsa is made with black beans, tomatoes, avocado, onion, cilantro, and lime juice. It's a great way to add a hint of acidity and a creamy texture to the spicy wings.

FAQ

Q: How long should I marinate the wings?

A: Marinate the wings for 2 to 3 hours, turning occasionally, in the refrigerator.

Q: What temperature should I cook the wings?

A: Preheat the oven to 375°F and bake the wings for 45 minutes or until the internal temperature of the wings reaches 165°F.

Fun facts:

Fun Fact 1: The combination of lime and chili is a classic flavor combination in Mexican cuisine. It is believed to have been introduced by the Spanish in the 16th century, who brought limes from the West Indies.

Fun Fact 2: The combination of lime and chili is also popular in South Asian cuisine. It is believed to have been introduced by the British in the 19th century, when they introduced the use of chili peppers to South Asia.