Chili Lime Chicken Wings
Here are some easy tips to help you get your wings just right:
Grilling is probably the best way to prepare chili lime chicken wings, which makes them ideal for an RV or camping vacation, or any time you feel like cooking outdoors, come to think of it.
Grilling allows the fat to drain away and leaves you with a crispy, tasty and virtually fat-free wing. The real challenge here, though, is burning due to flare-ups. To prevent this, keep a little water in a spray bottle handy. Use it to gently dampen the charcoal to reduce temperature. If you're using a gas grill, keep a medium flame. Also, make sure you turn the wings frequently to avoid burning. Baste often with the marinade.
As always with poultry, overcook, don't undercook. Before you take them off the grill, check one to make sure it's not pink inside.
Remember - the longer you keep the wings in the marinade, the stronger they'll be!
Ready to try our chili lime flavored chicken wings?
Serves 15-20 snack size portions
- 5 pounds chicken wings
- 1 cup lime juice
- 2 -3 green chilies, diced
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano, crumbled
- 2 1/2 tablespoons paprika
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon lemon pepper
- 1 tablespoon soy sauce
- 1/4 cup olive oil
- 1 tablespoon cayenne pepper
- 4 limes, cut in wedges
- Puree chilies in food processor (or dice really small). Mix all ingredients together in a bowl. If required, add more cayenne to your desired heat level.
- Split the wings to make drumettes. Use a nice sharp knife to find the joint and cut through to avoid splitting the bone. Marinade for 2-8 hours (the longer you leave it in the marinade, the hotter they will be).
- Grill the chili lime chicken wings at medium-high heat (If you're using a charcoal grill, spray gently with water to keep heat at medium intensity). Turn and baste often with marinade.
- Serve hot off the grill.