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Baked Chipotle Honey Lime Hot Wings

Crispy oven-baked chicken wings tossed in a smoky chipotle, honey, and lime sauce for a sweet-spicy finish.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 24 wings

Ingredients

  • 24 wings chicken wings with skin rinsed and patted dry (approx 3 pounds)
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 cup honey
  • 2 tablespoons lime juice whisked with 1/2 teaspoon cornstarch
  • 0.5-1.5 teaspoons Frank’s Hot Wings sauce not Frank’s original; adjust to taste
  • 1 tablespoon butter

Instructions

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place an oven-proof cooling rack on the sheet; lightly spray the rack with nonstick spray.
  • Combine the dry rub: baking powder, salt, chipotle chili powder, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl and stir to mix.
  • Place half the dry rub in a large resealable freezer bag. Add half of the wings, seal, and shake until evenly coated. Arrange the coated wings on the prepared rack in a single layer, not touching. Repeat with the remaining rub and wings.
  • Bake on the upper-middle rack for 45–50 minutes at 400°F, until the wings are cooked through and starting to brown.
  • Move the oven rack to about 6–8 inches from the broiler element and switch the oven to Broil. Broil the wings, watching closely, until they reach your desired crispiness; optionally flip and broil the other side for extra crispiness.
  • While the wings are broiling or cooling slightly, make the honey-lime hot sauce: melt the butter in a small saucepan over medium heat. Whisk in the honey, lime juice (pre-mixed with 1/2 tsp cornstarch), and 1/2–1 1/2 tsp Frank’s Hot Wings sauce. Bring briefly to a boil, then simmer about 1 minute until slightly thickened.
  • Taste the sauce and adjust by adding more hot sauce for heat or more honey for sweetness. Transfer cooked wings to a large bowl and gently toss with the honey-lime hot sauce, or serve the sauce on the side for dipping.

Equipment

  • rimmed baking sheet
  • oven-proof cooling rack
  • large resealable freezer bag
  • Small Saucepan
  • Whisk
  • tongs or spatula

Notes

  • Taste the sauce before tossing to adjust spice level.
  • Use 1/2 teaspoon hot sauce for milder wings and up to 1 1/2 teaspoons for spicier wings.
  • Whisk lime juice with the cornstarch to prevent lumps.