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Description
These Coconut-Lime Chicken Wings are a tropical twist on a classic appetizer, featuring crispy baked wings coated in a sweet and tangy coconut-lime glaze.
Ingredients
- 2 lb. chicken wings, flats and drumettes separated
- 2 tsp. baking powder
- 2 1/2 tsp. kosher salt, divided
- Cooking spray
- 1/2 cup full-fat canned coconut milk
- 1/3 cup honey
- 2 Tbsp. fresh lime juice, plus finely grated lime zest for serving
- 3/4 tsp. smoked paprika
Instructions
- In a large bowl, toss chicken wings, baking powder, and 2 tsp. salt.
- Arrange wings in a single layer skin side up on a rack. Refrigerate, uncovered, at least 8 hours or up to 24.
- Arrange a rack in the center of the oven; preheat to 425°.
- Shift wings to one side of the rack and spray the bare side with cooking spray.
- Shift wings to the other side of the rack and spray the second bare side with cooking spray.
- Spread wings in a single layer again.
- Bake wings until crisp and cooked through, 40 to 50 minutes.
- When wings are nearly ready, in a small pot over medium-high heat, bring milk, honey, lime juice, paprika, and 1/2 tsp. salt to a simmer.
- Cook, stirring occasionally, until reduced to a glaze, about 5 minutes.
- Turn on the broiler. Transfer baked wings to a large bowl.
- Pour glaze over and toss to coat.
- Return wings to rack in a single layer.
- Broil, watching closely, until bubbling and darkened in spots, 1 to 2 minutes.
- Transfer wings to a platter. Top with lime zest.
Notes
- For extra crispy wings, ensure they are completely dry before tossing with baking powder and salt.
- Refrigerating the wings uncovered helps to dry out the skin, which is key for crispiness.
- Watch the wings closely during broiling as they can burn quickly.