"A tangy, sweet but tart honey lime coating gives these wings a refreshingly zingy way to fly - right into your mouth! These fried wings are straight forward, sweet-and-sour." — Jana
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whole chicken wings, split
fresh lime juice
grated lime zest
ground black pepper
vegetable oil for frying
I baked these at 400 for 45 min to crisp them instead frying. I then brushed on the glaze that I had added a couple of dashes of tamari soy and baked at 450 until a little caramelized. Delicious!
Sorry to say, these wings did not hit the spot with our group. With high expectations from the positive reviews and the fact we enjoy lime flavoring (Chipotle chips and salsa - yum!), we were a little disappointed ... but, thankfully we had regular hot wings and crab wings prepared as well. The wings actually lacked in flavoring. The lime was very strong for sure and the honey sweetness was present, but it just was kind of "there" ... no zip or wow factor. We first thought perhaps cutting back on the zest a bit would help on a second try, but we all were just too not impressed to bother again. The dish was prepared as given except we allowed the flour coated wing to rest in the refrigerator about an hour in order to get the most crunch. If you are expecting a sticky glaze, this is not that kind of coating. Thanks for the chance to try a new wing, just can't recommend. :o)
These were excellent! I love lime, so I will be making these again often. One trick to try for those who like crispier chicken wings is to let the wings sit in the flour (in the refrigerator, or course) for at least 30 minutes, longer if you have the time. It helps the flour to stick and makes the wings crispier. This is the secret to making them just like restaurant wings!
This is a wonderfully different way to do chicken. I hate frying anything so after preparing this recipe as written a couple of times and having my kids fall in love with it I made a simple change. Now I use boneless chicken breast halves and cut them each into three even pieces. Then I bake them at 350 in the oven for about 30 minutes and finish with the same honey/lime treatment! Tangy/Sweet/Delicious
Delicious! 4-Stars b/c: the idea is fantastic but too many wings for the amount of sauce stated in the recipe; you must either make more sauce or fewer wings. Although I did bake instead of fry them they still came out really crispy. I seasoned my flour and chicken w/ garlic/onion, powder salt/pepper, sprayed my foil-lined pan and wings w/ a little butter spray, and made 1.5 times the sauce. I also added the sauce in the last 15min of baking. Total bake time was 48min at 400 degrees. Slightly sweet w/ a kick of lime. Served w/ Shrimp Fried Rice II.
My husband and I enjoyed the different flavor. The first time I made it I did not use the zest of lime, big mistake. You must use the zest....
This recipe is awesome!!! I didn't have any fresh limes, but "real lime" juice in the plastic lime and used 3 tbsp and used more garlic. I mixed all the sauce ingredients, lined a 9x13 pan with foil, placed chicken and sauce in pan and baked until chicken was a rich brown color. My husband and I finished the whole pan of wings.
I tried this recipe with boneless chicken breasts, which I had on hand, for my picky, picky family. I served it over white rice. It was an absolute HIT!
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Lime Chicken Wings
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 220
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