Chili Lime Chicken Wings
These Chili Lime Chicken Wings are grilled until the skin is crisp, then tossed in a buttery chili lime sauce made with ghee, Calabrian chilis, fresh lime, and a touch of honey. The Calabrian chilis bring a fruity heat while the lime cuts through the richness of the ghee.
Grilling the chicken wings until they hit just the right internal temperature ensures they stay super crispy until they are dressed in the sauce-a technique I used while making my hot honey lemon pepper wings.
Quick Look: Chili Lime Chicken Wings
- What it is: Grilled chicken wings seasoned with a simple dry rub and finished in a Calabrian chili, lime, ghee, and honey sauce.
- Why Make THIS Version? Calabrian chilis bring a fruity heat, fresh lime adds acidity and brightness, and ghee creates a rich finishing sauce without covering up the crisp grilled skin.
- Key Ingredients: Chicken wings, avocado oil, seasonings, ghee, Calabrian chilis, fresh lime, and honey.
- Cooking Method: Grilled over medium-high heat until crisp, turning throughout the cook, then tossed with the warm chili lime ghee sauce.
- Total Time: 1 hour 10 minutes.
- Pairs Well With: Fries, potato wedges, crispy accordion potatoes or a fresh salad.
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Why This Recipe
- Crispy Grilled Wings: I cook my chicken wings to an internal temperature of 185-195°F instead of pulling them as soon as they reach the minimum safe temperature. That extra time on the grill helps render more of the fat under the skin while giving the wings the tender texture and crispier skin I’m looking for. I did this when I made grilled Korean Gochujang chicken wings too.
- Bold, Unique Flavors: Ghee gives the sauce a rich, buttery base while Calabrian chilis bring a fruity heat and fresh lime adds brightness. Tossing the wings in the sauce after grilling lets the skin develop its texture before adding the chili lime ghee sauce.
Key Ingredients
- Chicken Wings: Split party wings with the tips removed.
- Avocado Oil: Just a light coating to help the seasoning adhere.
- Seasonings: Kosher salt, garlic powder, onion powder, smoked paprika and black pepper.
- Ghee: Forms the rich base of the finishing sauce. I used it for my cowboy butter smoked shrimp recipe, and it was such a hit.
- Calabrian Chilis: For the distinctive fruity chili heat.
- Fresh Lime: Use both zest and juice. Fresh lime zest has oils that can brighten up the ghee sauce and make it more complex and aromatic.
- Honey: Optional touch of sweetness to balance the chili and lime.
Substitutions or Additions
- Make it Spicy: Add red pepper flakes or a splash of your favorite hot sauce (like I did when I made smoked hot honey chicken wings) to the ghee sauce to lend the chili lime chicken wings some extra heat.
- Baked Wings: If you don’t want to turn on the grill, you can bake the chicken wings. Preheat the oven to 425°F and bake the wings for 40-45 minutes on a grill rack, flipping them halfway through the cooking time. Broil the wings at the end for 2-3 minutes to get that browning/crispier skin.
- Small-Batch Cooking: To try a small batch of these chicken wings, you can air fry them. Cook them at 400°F for 20-24 minutes, shaking the basket halfway through cooking.
How to Make Chili Lime Chicken Wings (Step by Step)
Step 1: Season and Air-Chill the Wings: Pat the chicken wings completely dry with paper towels. Add them to a large mixing bowl and lightly coat with avocado oil. Season with kosher salt, garlic powder, onion powder, smoked paprika, and black pepper, then toss until evenly coated. Arrange the wings in a single layer on a wire rack and refrigerate uncovered for 30 minutes before grilling.
Step 2: Grill the Wings: Arrange the seasoned wings on your preheated grill and cook for 20-25 minutes on medium high heat, flipping them over every 5 minutes.
Step 3: Make the Chili Lime Ghee Sauce: While the wings are cooking, prepare the sauce. Heat ghee in a saucepan and cook chopped Calabrian chilies for 1 minute. Add the lime zest, lime juice, and honey and cook for 1-2 minutes before taking off heat.
Step 4: Sauce and Serve: Once wings reach 185-195°F internal temperature and have crispy skin, transfer them to a large bowl. Pour the warm chili lime ghee sauce over the hot wings and toss thoroughly to coat every piece.
James’ Grill Master Pro Tips
Air-Chill for Crispier Skin: After seasoning, arrange the wings in a single layer on a wire rack and refrigerate uncovered for 30 minutes. This helps dry the surface before grilling, which gives the skin a better chance to render and crisp. For a longer Air-Chill try my pellet smoked chicken wings.
Use Lime Zest AND Juice: They contribute different lime characteristics. Fresh lime juice is always better than the bottled version.
Time the Sauce: Have the sauce warm and ready when the wings come off the grill. Don't prepare the sauce too far ahead- the lime juice will start breaking down the ghee if it sits too long.
Sauce after Grilling: Keep the chili lime ghee sauce off the wings until they're cooked so the skin can crisp. Toss the wings in the sauce immediately after they come off the heat-I do this when I make honey garlic chicken wings too.
Chicken Wings Temperature Guide
Chicken wings should reach a minimum internal temperature of 165°F (74°C) in the thickest part of the meat, according to USDA guidance. Make sure you check several wings when cooking a batch, since smaller wings can cook faster than larger ones.
- 165°F: Safe minimum: Chicken wings are safe to eat at 165°F, according to the USDA.
- 175°F+: More tender: As wings cook beyond the minimum safe temperature, connective tissue continues to break down, giving the meat a more tender texture.
- 185-195°F: I prefer taking my chicken wings to 185-195°F. At this temperature, the meat pulls cleanly from the bone while staying juicy, and high-heat cooking gives the skin more time to render and crisp.
Chili Lime Chicken Wings FAQs
To make the chili lime chicken wings less spicy, start with half the amount of Calabrian chilies to make the sauce, taste and add more if needed.
I wouldn’t recommend making the chili lime ghee sauce ahead of time. The acidity from the lime juice and zest can cause the ghee to split and turn grainy.
I prefer cooking chicken wings to an internal temperature of 185-195°F for tender meat and crispier skin. Check several of the largest wings with an instant-read thermometer before removing them from the grill.
More Grilled Appetizer Recipes
If you tried this chili lime chicken wings recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!
Chili Lime Chicken Wings
Ingredients
For Chicken Wings
- 2.5 lbs chicken wings split
- 1 tbsp avocado oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
For Chili Lime Ghee Sauce
- 2 tbsp ghee
- 2 tbsp Calabrian chilis chopped
- 1 lime juiced and zested
- 1 tsp honey optional
For Serving
- Lime wedges and herbs for serving
Instructions
Season the Wings
- Pat chicken wings completely dry with paper towels. Add them to a large bowl and lightly coat with avocado oil. Season with kosher salt, garlic powder, onion powder, smoked paprika, and black pepper, then toss until evenly coated. Arrange the seasoned wings in a single layer on a wire rack and refrigerate uncovered for 30 minutes before grilling.
Grill the Wings
- Arrange the seasoned wings on your preheated grill and cook for 20-25 minutes on medium-high heat, flipping them over every 5 minutes.
Make the Chili Lime Ghee Sauce
- While the wings are cooking, prepare the sauce. Heat ghee in a saucepan and cook chopped Calabrian chilies for 1 minute. Add the lime zest, lime juice, and honey and cook for 1-2 minutes before taking off heat.
Sauce and Serve
- Once wings reach 185-195°F internal temperature and have crispy skin, transfer them to a large bowl. Pour the warm chili lime ghee sauce over the hot wings and toss thoroughly to coat every piece.
Video
Notes
- To get extra crispy chicken wings, allow them to dry uncovered in the refrigerator overnight before grilling them.
- Reduce (or increase) the amount of Calabrian chilies you’re using in the sauce to adjust it to your taste preferences.
- Start preparing the sauce about 10 minutes before the wings are done to ensure the sauce is still warm.
these are truly phenomenal wings.
My family loves the flavor combo of Chili Lime and that’s what inspired the recipe. The wings are incredible and I hope everyone enjoys the recipe!