HERDEZ® Sweet Chipotle Chili Lime Chicken Wings

HERDEZ® Sweet Chipotle Chili Lime Chicken Wings

11 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  Grumpy's Honeybunch

“Smoky, sweet and tangy wings are sure to please everyone in the house!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a large cookie sheet liberally with cooking spray.
  2. Place frozen wings on the prepared cookie sheet; sprinkle with salt and black pepper.
  3. Bake in the preheated oven for 15 minutes; turn wings over and continue cooking until wings begin to brown, about 20 more minutes.
  4. Remove wings and turn on the oven's broiler. Mix cooking sauce, brown sugar, and lime juice in a bowl. Stir well to combine and set aside.
  5. Place wings in a large bowl and pour 1/4 cup sauce mixture over wings; toss to coat. Return wings to sheet and broil 3 to 4 minutes, until they start to look crispy.
  6. Remove wings from oven and toss with more sauce. Sprinkle with chopped cilantro.

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Reviews (11)

Rate This Recipe
arich01
5

arich01

The whole family was pleasantly surprised! The flavor was fantastic and a nice change from traditional buffalo style. The wings were cooke perfectly-nice and moist on the inside.

Lela
3

Lela

Super Recipe! My family loved these wings. Before baking, I covered a large cookie sheet with foil and sprayed it with Pam. I seasoned the wings with Season All and pepper, then I drizzled 3 T. of butter on the wings. My hubby likes his wings spicy, so along with the brown sugar and lime juice, I added 1/4 tsp. of chipolte pepper. We liked the flavor of the wings better than Frank's Hot Wing Sauce. Grumpy Honeybunch, thanks for the great recipe.

KGora
2

KGora

So far I’ve made these twice. The first time I put the frozen chicken wings on a well oiled broiler pan. When I’ve baked frozen wings before they tend to swim in liquid so using a broiler pan lets that liquid drip away allowing the wings to crisp up quicker. I baked, turning once or twice and I really don’t remember if I baked for the recommended time, but it was close – I just baked until they looked crispy. I then followed the rest of the directions as indicated adding some minced garlic to the sauce mixture. These turned out fantastic. We’re from the north and didn’t grow up on hot/spicy foods so that is something we’re not used to. Neither my husband nor I like a sauce that leaves you running for something to drink. These wings did not do that. The ratio of sweet to heat was perfect for us and it didn’t leave a lasting effect in our mouths. The second time I made these I was doing the baking part by memory. They didn’t seem to crisp up and caramelize like they did the first time for me. Well that’s because there is a reason recipes have directions! I forgot the broiler step. By not using the broiler to help caramelize and do a final “crisp” it sure changed this recipe for us – both taste and mouth feel. We liked the second batch but NOT near as well as the first batch. That’s one reason why you shouldn’t multi-task while cooking. So the broiler step is a must to a perfect chicken wing! Thank you Shelby, for this keeper.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 13 g
  • 4%
  • Protein
  • 26.4 g
  • 53%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

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