Cilantro and lime baked chicken wings with homemade jalapeño ranch dip are zesty and sure to impress!
Brief History of The Dish
Chicken wings were once used mainly for stocks until the 1960s when Frank and Teressa Bellissimo revolutionized them, withe the creation of buffalo chicken wings.
In 1964, at their Anchor Bar in Buffalo, NY, Teressa created the iconic buffalo wing by deep frying wings and coating them in a secret sauce for a late-night snack. This hit led to the wings becoming a popular appetizer.
Today, buffalo wings are a staple at sports games, potlucks, and summer gatherings, with countless variations and restaurants like Wingstop and Buffalo Wild Wings.
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Why You'll Love This
This Cilantro & Lime Baked Chicken Wings recipe is a no-fuss option that requires neither a fryer nor grill. They are easy to make year-round and are packed with herb and citrus flavors. Paired with a homemade jalapeño ranch dip, these wings offer a perfect blend of spice and creaminess. One bite and you'll be hooked!
Ingredients
Here’s everything you need:
Ingredients for the Wings:
- Bone-in chicken wings and drumsticks: Ideal for finger food.
- Honey: Adds sweetness and juiciness.
- Olive oil: Keeps the chicken juicy.
- Lime juice & zest: Adds zing.
- Chili powder & Tajin: Provide heat and spice.
- Cumin: Enhances smokiness.
- Garlic powder & smoked paprika: Boost flavor and smokiness.
- Salt & pepper: Balance the flavors.
For Cilantro Seasoning:
- Fresh cilantro: Adds earthiness.
- Olive oil & lime juice: Helps the seasoning stick and adds zing.
For Jalapeño Ranch Dip:
- Olive oil: Base for the dip.
- Shallot & garlic: Provide warm, complementary flavors.
- Jalapeño: Adds spice (adjust to taste).
- Greek yogurt: Creamy base.
- Cilantro, lime juice, & lime zest: Enhance flavor and complement the chicken.
- Salt & pepper: Balance and add a kick.
See recipe card below for a full list of ingredients and measurements!
Substituions & Variations
If you need to adjust the recipe, try these tips:
- Cilantro Substitute: If cilantro tastes like soap to you, skip it and use parsley or dill instead.
- High Protein Option: Replace Greek yogurt with cottage cheese in the dip for extra protein.
This recipe has only been tested with the listed ingredients. Any substitutions or additions not mentioned may alter the results.
Equipment
For this recipe, you'll only need basic kitchen tools: mixing bowls, a baking sheet, a wire rack, and a saucepan.
Instructions
Use a 2-pound bag of bone-in wings and drumsticks. These parts are often sold together. Buy them frozen or fresh; thaw frozen ones as per package instructions, and refrigerate fresh ones until ready. Let the chicken come to room temperature before cooking for even results.
First, pat the chicken dry with a paper towel to remove excess moisture. Do not wash the chicken to avoid spreading bacteria; just wash your hands thoroughly afterward. Place the wings in a large bowl.
Second, whisk honey, olive oil, lime juice, and lime zest in a small bowl until thickened. Set aside.
Third, in another bowl, mix chili powder, tajin, cumin, garlic powder, smoked paprika, salt, and pepper. Add this blend to the wet mixture and whisk until well combined.
Fourth, reserve about 2-3 tablespoons of the mixture for later use. Drizzle the remaining sauce over the chicken wings and drumsticks, then use tongs to coat them evenly. Proceed to the final prep before baking.
The Importance of Marinating
Marinate the seasoned chicken wings and drumsticks in the refrigerator for at least 30 minutes to enhance flavor, moisture and create slide right off the bone wings! Meanwhile, preheat the oven to 400°F. Line a large baking sheet with parchment paper and place a wire rack on top to catch drippings. Once marinated, arrange the chicken on the rack and bake.
Instructions: Continued
First, bake the wings on the center rack in the oven for 30 minutes. Halfway through, brush with the reserved sauce mixture, then return to the oven.
Second, add an extra sauce layer. If you forgot to reserve some, the wings will still be flavorful. Avoid using sauce from the raw chicken bowl for safety reasons.
Third, broil the wings on high for 2-3 minutes to achieve a crispy exterior while keeping the inside juicy.
Fourth, mince fresh cilantro and set aside. Toss the fully baked wings with a splash of olive oil, lime juice, and minced cilantro for a fresh finish.
The cilantro lime chicken wings are now ready to serve!
Creating the Jalapeño Ranch Dip
First, heat olive oil in a small saucepan over medium-high heat. Mince one shallot, add it to the pan, and sauté for 3 minutes, then reduce the heat to medium. Add minced garlic and cook for another 2 minutes, then remove and transfer to a blender.
Next, in the blender, combine the sautéed shallot, garlic, jalapeño, Greek yogurt, cilantro, lime juice, lime zest, salt, and pepper.
Finally, pulse until smooth. Pour the dip into a dish, garnish with jalapeño slices and cilantro if desired, and it’s ready to serve!
Serving Suggestions
This recipe makes 8 servings with ample sauce. To serve more guests, simply double the recipe. Garnish the wings with cilantro and serve with jalapeño ranch dip on a platter.
How to Store and Reheat
Store the jalapeño ranch dip and chicken in airtight containers in the refrigerator for up to five days. For the chicken, you can also wrap the serving plate with cling wrap. Reheat leftovers in the microwave for about a minute to avoid drying out the meat.
FAQ
Skipping the marinade will slightly reduce the flavor intensity, but the dish will still be delicious.
Some Fun Drinks To Go With
Pair your Cilantro and Lime Baked Chicken Wings with these great drink options:
For a non-alcoholic option, try sparkling water with a slice of lime or orange to complement the zesty wings.
What To Pair with The Wings
Whether as an appetizer or main dish, here are some of my recipes that pair perfectly with these wings!
Cilantro and Lime Baked Chicken Wings
Course: Dinner, Lunch, AppetizersDifficulty: Easy8
servings30
minutes35
minutesThese baked chicken wings are full of zesty, vibrant flavor that makes them perfect for a potluck!
Ingredients
- Ingredients for the Wings
2 pounds of bone-in chicken wings and drumsticks
¼ cup honey
3 tablespoons olive oil
2 tablespoons lime juice
Zest from one lime
1 tablespoon chili powder
2 teaspoons tajin
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
- Ingredients for the Cilantro Seasoning
½ cup fresh cilantro, minced
1 tablespoon olive oil
1 tablespoon lime juice
- Ingredients for the Jalapeño Ranch Dip
2 teaspoons olive oil
1 shallot, minced
2 garlic cloves, minced
1 jalapeño, minced
¾ cup Greek yogurt
¼ cup cilantro, minced
3 teaspoons lime juice
2 teaspoons lime zest
½ teaspoon salt
½ teaspoon pepper
Directions
- Allow the wings and drumsticks to come to room temperature before patting dry with a paper towel. Then, place in a large bowl.
- In a small bowl, whisk together the honey, olive oil, lime juice and lime zest.
- In another bowl, add the chili powder, tajin, cumin, garlic powder, smoked paprika, salt and pepper. Combine the seasonings, then sprinkle into the bowl with the other ingredients and mix to incorporate.
- Reserve one fourth (2-3 tablespoons) of the sauce mixture and set to the side.
- Pour the remanning sauce over the chicken and use tongs to evenly disperse to ensure each wing and drumstick is throughly coated in the sauce.
- Refrigerate for at least 30 minutes. Then, preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper before placing a wire rack on top.
- Next, place the wings and drumsticks on the wire rack and place on the center rack. Bake for 30 minutes, brushing the chicken with the reserved sauce at the halfway point.
- After the allotted time, broil on high for 2-3 minutes. Keep a close on the chicken during this time to prevent it from burning.
- Remove from the oven and allow to cool for 5-10 minutes. Then, transfer the wings and drumsticks to a large bowl.
- Mince the cilantro, then set to the side. Sprinkle the olive oil and lime juice over the chicken wings before garnishing with the minced cilantro. Finally, toss to combine to coat each wing and drumstick.
- For the Jalapeño Ranch Dip
- Add the olive oil to a small saucepan and bring the heat to medium-high before. Then, mince one shallot and add to the saucepan.
- Sauté the shallot, stirring consistently to prevent it from burning, for three minutes before reducing the heat to medium and adding the garlic and jalapeño.
- Cook down for two minutes, then remove from heat and add to a blender with the greek yogurt, cilantro, lime juice, lime zest, salt and pepper. Blend until smooth and creamy.
- Transfer the jalapeño ranch dip to a serving bowl. Serve it alongside the chicken and enjoy!
Recipe Video
Notes
- Refrigerate both the chicken and ranch dip in air tight containers up to five days.
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