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Jalapeño Lime Chicken Wings

These crispy jalapeño lime chicken wings are marinated for flavor and then grilled or baked to perfection, delivering a delightful spicy-sweet dish that's perfect for gatherings.
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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Appetizer, Main Dish
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the marinade
  • 4 cloves garlic, minced
  • 3 fresh jalapeños, seeded and sliced Keep seeds if you like more heat.
  • 1/3 cup lime juice Zest and juice of 3 limes.
  • 3 tablespoons olive oil
  • 2 tablespoons honey or agave
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt Adjust to taste.
  • 1/2 teaspoon black pepper
For the wings
  • 3 pounds chicken wings, split into flats and drumettes Tips removed.
  • 2 tablespoons butter, melted
  • 1/4 cup chopped fresh cilantro Plus extra for garnish.
  • Lime wedges For serving.

Method
 

Make the marinade
  1. In a bowl, whisk together the minced garlic, sliced jalapeños, lime zest and juice, olive oil, honey, smoked paprika, cumin, salt, and pepper. Taste and adjust.
Marinate the wings
  1. Place the wings in a large zip-top bag or bowl and pour the marinade over them. Massage the marinade into the wings to ensure even coverage. Refrigerate for at least 1 hour, ideally 3-4 hours or overnight for deeper flavor.
Prep the grill or oven
  1. Preheat your grill to medium-high (about 425°F) or set the oven to 425°F and place a wire rack on a baking sheet. If grilling, lightly oil the grates.
Cook the wings
  1. Remove wings from the marinade, shaking off excess (reserve the marinade). Arrange wings on the grill or on the rack in a single layer in the oven. Cook for 20-25 minutes, turning halfway, until skin is crisp and juices run clear. If desired, finish briefly over direct heat on the grill for added char.
Make the glaze
  1. While wings cook, simmer the reserved marinade in a small saucepan for 3-4 minutes to cook out raw juices. Whisk in melted butter and chopped cilantro until slightly reduced and glossy.
Glaze and finish
  1. Toss the cooked wings with the warm glaze so each piece gleams. If desired, give them another minute on the heat to set the glaze.
Serve
  1. Serve warm with lime wedges and additional cilantro.

Notes

For even crispier skin, pat the wings dry before marinating and before cooking. If you want more heat, leave some jalapeño seeds in or add a pinch of cayenne. Don’t overcrowd the grill or baking rack for best results.