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Coconut-Lime Chicken Wings Recipe

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★★★★★

4.8 from 110 reviews

These crispy and flavorful Coconut-Lime Chicken Wings are marinated with baking powder and salt for tenderness, baked to a perfect crisp, and finished with a tangy, sweet coconut-lime glaze. A unique twist on classic chicken wings that combines tropical flavors with a smoky paprika kick, making them an irresistible appetizer or party snack.

Ingredients

Scale

Chicken Wings

  • 2 lb. chicken wings, flats and drumettes separated
  • 2 tsp. baking powder
  • 2 1/2 tsp. kosher salt, divided
  • Cooking spray

Glaze

  • 1/2 cup full-fat canned coconut milk, well shaken
  • 1/3 cup honey
  • 2 tbsp. fresh lime juice
  • 3/4 tsp. smoked paprika
  • Finely grated lime zest for serving

Instructions

  1. Prep the Wings: Set a wire rack inside a large baking sheet. In a large bowl, toss the chicken wings with the baking powder and 2 teaspoons of the kosher salt until evenly coated. Arrange the wings in a single layer skin side up on the wire rack. Refrigerate uncovered for at least 8 hours or up to 24 hours to dry out the skin for crispness.
  2. Preheat Oven and Prepare Wings: Position an oven rack in the center and preheat the oven to 425°F (220°C). Shift the wings to one side of the rack and spray the bare side of the rack with cooking spray. Then move wings to the other side and spray that bare side. Spread the wings again in a single layer, ensuring they aren’t crowded for even baking.
  3. Bake the Wings: Bake the wings in the preheated oven until they are crispy and cooked through, about 40 to 50 minutes. The baking powder will help achieve a golden, crunchy skin.
  4. Prepare the Coconut-Lime Glaze: While the wings are baking, combine the coconut milk, honey, lime juice, smoked paprika, and remaining 1/2 teaspoon kosher salt in a small pot over medium-high heat. Bring to a simmer and cook, stirring occasionally, until the mixture reduces to a thick, saucy glaze—about 5 minutes.
  5. Coat Wings with Glaze: When the wings are done baking, switch the oven to broil. Transfer the wings to a large bowl and pour the glaze over them. Toss gently to coat all wings evenly.
  6. Broil for Finish: Return the glazed wings to the wire rack in a single layer. Broil for 1 to 2 minutes, watching carefully, until the glaze is bubbling and darkened in spots. This step caramelizes the glaze for an extra layer of flavor and texture.
  7. Serve: Transfer the wings to a serving platter and sprinkle with finely grated lime zest. Serve immediately for the best taste and texture.

Notes

  • Make sure your baking powder is aluminum-free to avoid any metallic taste on the wings.
  • Refrigerating the wings uncovered overnight dries out the skin, which helps it become extra crispy when baked.
  • The glaze can be prepared while the wings bake to save time.
  • Watch the wings carefully while broiling to prevent burning, as the glaze contains honey which caramelizes quickly.
  • For a spicier version, add a pinch of cayenne pepper or chili flakes to the glaze.

Keywords: Chicken wings, coconut lime glaze, crispy wings, baked chicken wings, smoky paprika

Find it online: https://thefoodrecipe.com/coconut-lime-chicken-wings-recipe/