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These baked ginger lime cilantro chicken wings are packed with flavor but at the same time very easy to make. Mix the ingredients together, then use half of them as the marinade and cook the other half down into a glaze to brush on the wings. A great appetizer to bring to parties and, of course, the perfect football food!
This post was originally published on Nov. 24, 2015.
These wings are marinated in a mix of fresh ginger, lime zest, cilantro, sesame oil, crushed red pepper flakes, honey, garlic, rice vinegar and soy sauce. The same flavors also go into a syrup to glaze the wings with.
How to make this recipe step by step:
Step 1. In a liquid measuring cup, whisk together:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 garlic clove, minced or pressed
- 2 tablespoons honey
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
- zest from 1 lime
- 1/2 teaspoon freshly grated ginger
Step 2. Pour half of the mix into a bowl, then cover the liquid measuring cup with plastic wrap and transfer to the fridge.
Step 3. Stir 2 tablespoons finely chopped cilantro into the bowl, then add 12 chicken wing parts (drumettes and wingettes), cover and marinate in the fridge for 45 minutes.
Step 4. Heat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil, set a wire rack on top and transfer the chicken wings onto the wire rack. Bake the wings for 35 minutes.
Step 5. While the wings are baking, pour the sauce into a small saucepan and simmer, stirring continuously, until it is reduced to a syrupy consistency.
Step 6. Brush the sauce on the chicken wings, then return them to the oven and bake until they are fully cooked (about another 5 minutes).
RECIPE TIP: To make sure the wings are fully cooked, it’s best to take their internal temperature with a meat thermometer. Insert the thermometer into the thickest part of the wing and be sure not to hit the bone. The wings are fully cooked when they register an internal temperature of 165 degrees F.
Step 7. Sprinkle chopped green onion onto the wings and serve.
More Asian-inspired recipes:
- Spicy Edamame
- Asian Noodle Salad
- Stir Fry Sauce
- Sweet and Sour Ginger Roasted Mushrooms
- Thai Chicken Curry
- Cold Sesame Noodles
- Fried Coconut Rice with Shrimp
- Asian Meatballs
- Hot and Sour Soup
- Chicken Noodle Stir Fry
- Sesame Tofu
- Spicy Coconut Shrimp Soup
Ginger Lime Cilantro Chicken Wings
Ingredients:
- 6 whole chicken wings or 12 separated wing parts (drumettes and wingettes)
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 garlic clove, minced or pressed
- 2 tablespoons honey
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
- zest from 1 lime
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons finely chopped cilantro
- 1 green onion, finely chopped
Instructions:
- If you’re using whole wings, separate them into their three components. Discard the wing tips and keep only the drumettes and wingettes (separate them by locating the joints and cutting through the cartilage between the bones).
- 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 half and put in the fridge.
- Add the cilantro to the bowl, mix, then place the chicken wings into the bowl, cover and marinate for 45 minutes in the fridge.
- Heat the oven to 425 degrees F.
- Line a rimmed baking sheet with aluminum foil, place a wire rack on it and set the wings on the rack.
- Bake the wings for 35 minutes.
- Meanwhile pour the remaining sauce mix into a saucepan and simmer, stirring continuously, until reduced to a syrup (about 8 minutes).
- Brush the syrup on the chicken wings, then return them to the oven and bake for another 5 minutes. Check that the internal temperature of the wings has reached 165 degrees F. to make sure the wings are fully cooked.
- Sprinkle the green onion over the wings and serve.
Nutrition
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I think calling it Asian implies a lot of those flavors. Well done. GREG
True enough. :)
These look spectacular and with all those lovely spices and flavors going on, it’s right up my alley.
Hope your Thanksgiving day was spent with loved ones and this finds you well. Thanks Nicole!
Thank you so much, Kevin! Hope you had a wonderful Thanksgiving as well. :)
These are gorgeous! I love all the flavors you used. Would it be weird to eat them for breakfast?
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 :)).
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!
Thank you so much, Katy! Haha, yeah, I was on a ladder with my head literally in the rafters! :)
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!
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. :)
Nicole, these sound delicious! When my son Casey comes home from college for the holidays I need to have some yummy chicken wing recipes! They’re his favorite! These are on my list! Thanks for sharing! Have a wonderful Thanksgiving!
That sounds great, I hope he likes them. A wonderful Thanksgiving to you as well, Mary Ann! :)