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These baked ginger lime cilantro chicken wings are packed with flavor but at the same time very easy to make. You simply mix your ingredients together and then use half of them as the marinade and cook the other half down into a glaze to brush on the wings.
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 sesame lime cilantro chicken noodle 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. It’s perfect snacking and party food!
Chicken wings recipe tips:
- If you start out with whole chicken wings, you’ll want to separate them into their three components and discard the wing tips. (Separate the wings by locating the joints and cutting through the cartilage between the bones).
- 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.
More delicious 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
- Ginger-Glazed Bok Choy with Tofu and Noodles
- Hot and Sour Soup
- Chicken Noodle Stir Fry
- Sesame Tofu
- Shrimp Coconut Curry
- Shrimp Coconut Soup
- Steak Stir Fry
Ginger Lime Cilantro Chicken Wings
- 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
- 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 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.
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