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!
For another delicious chicken wing recipe, check out these Maple Orange Chicken Wings.
Jump to:
Ingredients needed:
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.
Ingredient note:
- you can either use 6 whole chicken wings or 12 separated wing parts (drumettes and wingettes)
How to make it:
See full ingredients & instructions in the recipe card below!
Make the marinade and glaze:
Step 1. In a liquid measuring cup, whisk together all marinade/glaze ingredients except for the cilantro.
Step 2. Pour half of the mix into a bowl. Cover the liquid measuring cup with plastic wrap and transfer to the fridge. (This will become the glaze.)
Step 3. Stir chopped cilantro into the bowl, then add the chicken wings, 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.*
*RECIPE NOTE: Sometimes a bit of the marinade can drip onto the aluminum foil and burn on there. That can cause a light burned smell but don’t worry when that happens; it’s only the drippings on the foil, the chicken wings themselves will be perfectly fine.
Finish the glaze:
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.
How to serve the wings:
Sprinkle fresh chopped green onion onto the wings and serve.
More Asian-inspired recipes:
Did you make this recipe? Please leave a star rating or comment! Join our mailing list to get all the latest recipes sent to your inbox!
Full Printable Recipe
Ginger Lime Cilantro Chicken Wings
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- citrus zester (for lime and ginger)
- liquid measuring cup
- whisk
- mixing bowl
- rimmed baking sheet
- aluminum foil
- wire rack
- saucepan
- wooden spoon
- pastry brush
Ingredients:
- 6 whole chicken wings or 12 separated wing parts (drumettes and wingettes)
- ½ cup soy sauce
- ¼ cup rice vinegar
- 1 garlic clove, peeled and minced or pressed through a garlic press
- 2 tablespoons honey
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon toasted sesame oil
- zest from 1 lime
- ½ teaspoon finely grated fresh ginger root
- 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 the wings 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 transfer to the fridge.
- Add the cilantro to the bowl, mix, then add the chicken wings, cover and marinate for 45 minutes in the fridge.
- Heat the oven to 425 degrees F.
- Line a rimmed baking sheet with aluminum foil and place a wire rack on it. Drain the wings, discard the marinade 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.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed.
Kevin | Keviniscooking
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!
Nicole B.
Thank you so much, Kevin! Hope you had a wonderful Thanksgiving as well. :)
Amy @ What Jew Wanna Eat
These are gorgeous! I love all the flavors you used. Would it be weird to eat them for breakfast?
Nicole B.
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 :)).
Mary Ann | The Beach House Kitchen
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!
Nicole B.
That sounds great, I hope he likes them. A wonderful Thanksgiving to you as well, Mary Ann! :)