Ginger Lime Cilantro Chicken Wings

Asian Chicken Wings Recipe

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Happy Thanksgiving week everyone! In case you need a break from anything turkey/pumpkin/ green bean casserole etc. related I’ve got this easy and delicious chicken wings recipe for you. There are more flavors than just ginger, lime and cilantro packed in here, I just didn’t want to stuff all of them into the title.

I marinated the wings in a mix of ginger, lime zest, cilantro, sesame, crushed red pepper flakes, honey, garlic, rice vinegar and soy sauce and they are exploding with great flavor. (The recipe is actually a spinoff from my Asian noodle salad and my chicken stir fry). I reserved some of the marinade, cooked it down to a syrup and glazed the wings with it towards the end of the baking time for extra yummi- and stickiness. Perfect snacking and party food! :)

Asian Chicken Wings
Cook time
Total time
Recipe type: Appetizer
  • 6 whole chicken wings
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • 1 garlic clove, minced or pressed
  • 2 tablespoons honey
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon sesame oil
  • zest from 1 lime
  • ½ teaspoon freshly grated ginger
  • 2 tablespoons finely chopped cilantro
  • 1 green onion, finely chopped
  1. Separate the wings into their three components. Discard the wing tips and keep only the drumettes and wingettes.
  2. Whisk soy sauce, rice vinegar, garlic, honey, red pepper flakes, sesame oil, lime zest and ginger together in a liquid measuring cup. Pour half of the mix into a bowl, cover the remaining mix and put in the fridge.
  3. Add the cilantro to the bowl, then place the chicken wings into the bowl, cover and marinate for 45 minutes in the fridge.
  4. Heat the oven to 425 degrees F.
  5. Line a rimmed baking sheet with aluminum foil, place a wire rack on it and set the wings on the rack.
  6. Bake the wings for 35 minutes.
  7. Meanwhile pour the remaining sauce mix into a saucepan and simmer until reduced to a syrup (about 8 minutes).
  8. Brush the syrup on the chicken wings, then return them to the oven and bake for another 5 minutes.
  9. Sprinkle the green onion over the wings and serve.

Food Photography and Styling: To emphasize the pretty color of these wings I kept all props in the shot neutral and to bring out some shine I lit the wings from the back. (As usual I used my strobe to light the set). I didn’t have any fabrics that would have worked as a surface so I just used a plain black poster board. The napkin that’s sitting underneath the bowl was much lighter in color than what you see here so I darkened it a bit in Photoshop to make the colors fit.
Nikon D600, 105mm, f/5.6, 1/160 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.


  1. Abida says:

    We don’t have Thanksgiving over here, but I actually want to try the green bean casserole and some more pumpkin dishes!! This looks so delicious, and the spicy and sweet contrast. The styling tips are soo helpful too, will be pinning this!

    • Nicole B. says:

      Thank you do much, Abida! I think I’ve had one too many green bean casseroles and I’ll be fine without them for the rest of my life. :)

  2. My Dish is Bomb says:

    How high did you have to stand to take that shot with the 100mm? Haha. I have to climb pretttty high to get shots like that with my 80 mm (but I’m pretty short, too!) Love the photo and the recipe is right up my alley. Pinned!

    • Nicole B. says:

      Not at all! I’m all for eating (and drinking) whatever strikes my fancy in the morning! Thanks so much for coming by, Amy. (Love your blog name, by the way :)).

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