Mexican Chicken Wings with Lime and Chili Recipe
Mexican chicken wings with lime and chili are juicy pieces of oven-baked chicken, fragrant with garlic, cumin and citrus. In Mexico, similar wings often appear when watching games or at house parties. They’re mildly spicy, with crispy skin and a tangy, salty finish that makes it hard to stop at just one.
These wings combine juicy meat with an intense marinade based on lime, honey, chili and cumin, reminiscent of bar snacks from Mexican cantinas. The sweet-and-sour citrus note cuts through the heat of the spices, and baking at high temperature gives perfectly browned, crispy skin without deep-frying.
Chef's tips
The key is drying the wings very thoroughly before marinating – wet meat won’t brown as nicely and the skin will stay rubbery. If you have time, leave the wings in the marinade overnight in the fridge; the flavor penetrates deeper and the meat comes off the bone more easily. Watch them closely towards the end of baking: a few minutes too long in the oven and the honey with lime can start to burn dark instead of just caramelizing.
How to serve
Serve them on a large board with lime wedges, a yogurt-garlic dip or a simple tomato salsa – perfect for movie night or watching a game with friends. Light beer, a non-alcoholic michelada or plain water with lots of ice and lime slices all pair well. If you’re planning a bigger house party, add nachos with guacamole and a simple corn salad to turn it into a full Mexican-style party spread.
Ingredients
- chicken wings cut into sections, tips can be removed - 1 kg
- garlic pressed - 4 cloves
- hot paprika, ground or less, to taste - 1 teaspoon
- ground cumin - 1 teaspoon
- sweet paprika, ground - 1.5 teaspoons
- salt or to taste - 1 teaspoon
- black pepper, ground - 0.5 teaspoons
- vegetable oil - 3 tablespoons
- lime juice and zest of 1 lime, the second for serving - 2 pieces
- honey or maple syrup - 1 tablespoon
- fresh coriander chopped, for sprinkling - 2 tablespoons
Preparation
- Rinse the wings under running water and pat them completely dry with paper towels. If they have thin tips, cut them off with a knife and set aside for stock.
- In a large bowl, mix the oil, pressed garlic, hot and sweet paprika, cumin, salt, pepper, honey, the juice of 1 lime and the zest of the same lime.
- Add the wings to the bowl with the marinade and coat them thoroughly, preferably with your hands so the spices reach every part. Cover and set aside for at least 30 minutes, preferably 2–3 hours, in the fridge.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper or lightly grease it with oil.
- Arrange the wings on the tray in a single layer, skin side up, making sure they don’t touch.
- Bake for about 35–40 minutes, until the skin is well browned and crispy and the meat near the bone is no longer pink. Halfway through baking you can flip the wings so they brown evenly.
- After removing from the oven, transfer the wings to a plate, drizzle with the juice of the second lime and sprinkle with chopped coriander.
- Serve hot, preferably straight after baking.
Storage
Store cooled wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer so the skin crisps up again; avoid microwaving if you want to keep the skin from going rubbery. You can also strip the meat from cold wings and use it in tacos, quesadillas or salads.
