Chili-Lime Chicken Wings Recipe
Chili-Lime Chicken Wings Recipe photo by Taste of Home
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Chili-Lime Chicken Wings Recipe

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Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
MAKES: 24 servings


  • 2-1/2 pounds whole chicken wings
  • 1 cup maple syrup
  • 2/3 cup chili sauce
  • 2 tablespoons lime juice
  • 2 tablespoons Dijon mustard
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1/4 teaspoon pepper
  • Oil for deep-fat frying

Nutritional Facts

1 each: 142 calories, 8g fat (1g saturated fat), 15mg cholesterol, 198mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 5g protein.


  1. Cut wings into three sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup.
  2. Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat.
  3. In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately. Yield: 2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Chili-Lime Chicken Wings in Simple & Delicious May 2010, p61

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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shannondobos User ID: 5115022 259304
Reviewed Jan. 6, 2017

"When I read the ingredient list I knew I would love the flavor combinations here. However, I always bake my wings at a super high heat to achieve the crispiness that deep frying helps achieve. So, rather than deep fry, I baked my wings at 450F for 20 minutes per side (I still dredged them in the flour mixture as stated), and then tossed the wings in a half sized recipe of the sauce (as it seemed to make a lot). The results were FANTASTIC! This recipe was a great base for me. Even though I altered the method, I loved the flavors!"

michelletheprincess User ID: 6415848 190956
Reviewed Dec. 8, 2013

"These wings are amazing! I decided to flour and bake them instead at 425 for 45 min (flip after 30). While they are baking, I simmered the sauce. I also used juice from 2 limes. Next time I will add a touch of heat."

challenges User ID: 1183142 128830
Reviewed Sep. 11, 2013

"Wonder if these could be put into the oven instead of deep fried?"

LeosRock User ID: 6045868 121180
Reviewed Jun. 16, 2011

"Nice one"

msdaisey User ID: 1222542 128829
Reviewed Aug. 14, 2010

"very good..made for b'day party! everyone

loved! a keeper"

justmbeth User ID: 1196484 110192
Reviewed May. 9, 2010

"Wings were very flavorful, not too hot/spicy for the kids. I like my wings hot, so I added some hot sauce and red pepper to mine...absolutely fantastic!"

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