Description
These Honey Lime Crispy Chicken Wings offer a perfect balance of sweet, tangy, and savory flavors with a satisfyingly crispy texture. Coated with a zesty honey-lime glaze and fried to golden perfection, these wings make an irresistible appetizer or main dish for any occasion.
Ingredients
Scale
Glaze
- 1/3 cup honey
- 2 small limes (juice and zest)
- 2 cloves garlic (minced)
- Salt & pepper to taste
Chicken Wings and Coating
- 3 pounds chicken wings
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika (or chili powder)
- Oil (for frying)
Instructions
- Prepare the glaze: Whisk together honey, freshly squeezed lime juice, lime zest, minced garlic, and salt and pepper in a medium bowl until well combined. Set aside to let the flavors mingle.
- Mix the coating: In a separate bowl, combine the all-purpose flour, salt, and paprika (or chili powder) thoroughly. This mixture will give the wings their crispy, flavorful crust.
- Heat the oil: Pour about one inch of oil into a large skillet and heat over medium heat. To test if the oil is ready, dip the handle of a wooden spoon into the oil; if bubbles form around it, the oil is hot enough for frying.
- Fry the wings: Dredge each chicken wing in the flour mixture, shaking off excess. Fry the wings in batches to avoid overcrowding until they are golden brown and crispy on both sides, approximately 8 minutes total per batch. Ensure wings are cooked through internally.
- Drain the wings: Remove the fried wings with tongs and set them on paper towels to absorb excess oil, ensuring they remain crisp.
- Glaze and serve: While the wings are still hot, toss them in the prepared honey lime glaze until evenly coated. Serve immediately to enjoy the full flavor and crispiness.
Notes
- Frying in batches is important to maintain oil temperature and prevent soggy wings.
- Adjust the amount of garlic and lime zest according to your taste preference.
- To make the wings less spicy, use paprika instead of chili powder.
- Use fresh limes for the best citrus flavor in the glaze.
- Drain wings well after frying to keep them crispy when sauced.
