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Sticky Lime Chicken Wings

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Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

The only thing Texans love more than game day is an irresistible game day wing! This week, our love for all things tailgate inspired us to test out these Sticky Lime Chicken Wings provided by TK member Mike.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Here’s what you’ll need: 3 pounds chicken wings (3 pounds should be roughly 25 wings), washed and patted dry; fresh squeezed lime juice, whole limes for their zest, Frank’s Red Hot Original, maple syrup, melted butter, crushed garlic, cayenne pepper, olive oil, and Kosher salt and fresh ground pepper.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

We decided to bake the wings rather than grill them since it is so cold out, so it required a slightly longer cooking time. Preheat the oven to 400ºF. Season the meat generously with salt and pepper, and then bake the chicken for 40 minutes, or until browned nicely.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

In the meantime, we started on the sauce by juicing enough lime juice to make 1/4 cup.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Fully zest limes over a small bowl.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Pour the lime juice into a large bowl.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Add the fresh lime zest …

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Pour in the Frank’s Red Hot Original …

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Add the maple syrup …

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Melted butter …

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

The garlic that has been chopped …

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

And the cayenne pepper.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Cover the bowl with plastic wrap and refrigerate.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Right before the wings are done cooking, pour the sauce into a medium saucepan and heat thoroughly over medium low.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Transfer the cooked chicken to a large bowl and then pour the heated sauce over the wings.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Use a spatula to be sure to scrape all the “goody-bits” from the pan. Toss until the wings are well coated.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

Plate the chicken wings with a generous amount of the sauce to accompany them.

 
 
 
Tasty Kitchen Blog: Sticky Lime Chicken Wings. Guest post by Georgia Pellegrini, recipe submitted by TK member Mike of Verses from My Kitchen.

In the end, you should have beautiful, colorful chunks of seasonings and flavorful garlic on top of golden-skinned wings. We went crazy for the perfectly harmonious balance of tang and a kick just hard enough to wake up your senses but still deliciously easy enough on the palette to share with all your tailgate peers! For other mouth-watering ideas and beautiful writing, visit Mike’s blog Verses from My Kitchen.

 
 

Printable Recipe

Sticky Lime Chicken Wings

See post on Mike (Verses from my Kitchen)’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 2

2

Description

Sticky Lime Grilled Chicken Wings. Perfect for a group of friends.

Ingredients

  • 3 pounds Chicken Wings, (3 Pounds Should Be Roughly 25 Wings), Washed And Patted Dry
  • ¼ cups Fresh Squeezed Lime Juice
  • 2 whole Limes, Zested
  • ⅔ cups Frank's Red Hot Original
  • 3 Tablespoons Maple Syrup
  • ¼ cups Butter, Melted
  • 2 cloves Garlic, Skin Removed And Crushed
  • 1 teaspoon Cayenne Pepper
  • 2 pinches Kosher Salt And Fresh Ground Pepper
  • 2 Tablespoons Oil For The Grill

Preparation Instructions

1. Heat the grill to medium high heat (400 F). Season the wings with a generous amount of coarse salt and black pepper. Rub the grill grates with oil so the wings do not stick. Add the wings to the grill and cover the grill. Flip every couple of minutes or so, until they’re slightly charred and crisp and cooked through, roughly 20 minutes. Keep an eye for flare-ups and burning, turning down the heat or moving the wings off the direct hot spot until the flares are under control.
2. Meanwhile, combine the lime juice, lime zest, hot sauce, maple syrup, butter, garlic and cayenne pepper in a large bowl. Cover and refrigerate. Before the wings are done, transfer the sauce to a medium pan over medium low and heat the sauce.
3. Remove the wings from the grill and transfer to a large bowl. Pour the warmed sauce over top and stir to combine. Enjoy!!

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 

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