Chile Lime Wings

5 from 3 votes

These Chile Lime Wings are crispy, zesty, and packed with bold chile and lime flavor. They're oven-baked until golden for an easy appetizer or dinner.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Snack

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

3 dozen chicken wings
2 tablespoon olive oil
3 tablespoon Dalkin&Co Chile Lime Seasoning
Kosher salt and freshly cracked black pepper to taste
Lime wedges for serving

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Pat the wings dry and arrange them on the prepared sheet.
Drizzle the wings with olive oil, then season generously with Dalkin&Co Chile Lime Seasoning, salt, and pepper. Toss everything together directly on the sheet so the wings are evenly coated.
Bake for 45–50 minutes, flipping halfway through. If you want more flavor, add another sprinkle of seasoning during the flip.
When the wings are crispy and golden, remove from the oven. Squeeze fresh lime juice over the top and give them a final dusting of seasoning.
Serve immediately with extra lime wedges on the side.

Notes

Optional: Chipotle Sour Cream

½ cup sour cream
2 tablespoons mayonnaise
1 chipotle pepper in adobo sauce (more if you want it extra smoky)
1 teaspoon lime juice
Salt to taste

Finely chop the chipotle pepper or mash it with a fork.
In a small bowl, mix together sour cream, mayo, chipotle, lime juice, and a pinch of salt.
Stir until smooth and well combined. Taste and adjust for salt or heat.
Serve chilled alongside the wings or drizzle over the top.

Pat the wings completely dry before seasoning. Surface moisture is the enemy of crispy skin. Any water left on the wings will steam in the oven instead of allowing the skin to render and crisp up properly.
Use a wire rack on top of your baking sheet for maximum crispiness. Elevating the wings allows hot air to circulate underneath them, so the bottom side crisps up just as much as the top without needing to flip as aggressively.
Do not crowd the baking sheet. Wings packed too close together trap steam between them and braise instead of roast. Give each wing at least a half inch of space so the heat can do its job.
Season in two rounds, not just one. Add the first coat of Chile Lime Seasoning before baking, then add a second dusting when you flip halfway through. This builds layered flavor and ensures some seasoning stays bright and punchy rather than baking off entirely.
Flip the wings at exactly the halfway point. Flipping at 22 to 25 minutes ensures both sides get direct contact with the hot pan surface, which is critical for even browning and a golden color all around.
Squeeze lime juice over the wings right after they come out of the oven, not before. Fresh citrus juice added before baking will evaporate and lose its brightness. Applied right out of the oven, the acid hits the hot, crispy skin and blooms immediately, giving you that sharp, zesty punch.
Bring the wings close to room temperature before they go in the oven. Cold wings straight from the fridge take longer to cook through at the center, which means the exterior can over-bake before the inside is done. Pull them out 20 minutes before roasting.
Make the chipotle sour cream at least 30 minutes ahead. Letting the dip rest in the fridge gives the chipotle time to fully infuse into the sour cream and mayo, resulting in a smoother, more cohesive flavor rather than sharp separate elements.
Use a rimmed baking sheet, not a flat one. Chicken wings release a significant amount of fat as they roast. A rimmed sheet keeps the drippings contained so they do not smoke on the oven floor and create off-flavors.
Check doneness with an instant-read thermometer, not just color. Wings should hit an internal temperature of 165 degrees F at the thickest part. Chicken skin can look golden and done while the meat near the joint is still undercooked.
Serve the wings immediately after adding the final lime and seasoning. Crispy baked wings lose their crunch quickly as steam from the interior softens the skin. Plating and serving right away is the difference between a crispy wing and a soggy one.

Nutrition (estimated)