Baked Chicken Wings with Honey Lime Sauce
This baked chicken wings recipe creates flavorful crispy wings without using extra flours or coatings! Topped with a finger-licking good honey lime sauce, these wings are gluten free, low carb and paleo.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds chicken wings, (cut in half at joints)
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3 tablespoons unsalted butter (melted)
- 3 tablespoons honey
- 1 tablespoon chopped cilantro
- 1 lime, (juiced and zested)
- 1/2 teaspoon crushed red pepper flakes
Instructions
- 1
For the baked chicken wings
- 2
Preheat the oven to 450°F. Fill a large stockpot with water, place on stove over high heat and bring to a boil. Season the water generously with sea salt.
- 3
When water is boiling, add the chicken wings to the pot and lower heat to medium-high. Cook for 7 minutes.
- 4
Remove the wings with a slotted spoon and place them in a bowl lined with a kitchen towel. Pat and squeeze the wings as dry as you can with another kitchen towel. Transfer them to a large sheet pan and set aside.
- 5
In a small bowl, combine salt, ground coriander, garlic powder and paprika. Sprinkle seasoning on top of wings and toss to combine.
- 6
Place sheet pan in oven and bake wings for 25 minutes, flip the wings over and bake for another 8 minutes. Remove from oven and toss with sauce.
- 7
For the honey lime sauce
- 8
In a medium bowl, whisk together all ingredients. Pour sauce over baked chicken wings, toss to coat and enjoy!