30 minutes
Delicious crispy chicken wings tossed in a spicy, tangy chili-lime sauce.
Chicken Wings, cut at joints, wingtips discarded
0 lb
teaspoons
teaspoons
teaspoons
Unsalted Butter, melted
tablespoons
Minced Chipotle Chile In Adobo
teaspoons
Adobo Sauce
tablespoons
Lime Zest, grated
teaspoons
teaspoons
Fresh Cilantro, minced
tablespoons
Lime Wedges
each
1. Prepare the Chicken Wings
Pat the chicken wings dry using paper towels to remove any excess moisture.
2. Season the Wings
Sprinkle the wings evenly with chili powder, salt, and pepper.
3. Arrange in Air Fryer
Arrange the seasoned wings in a single layer in the air-fryer basket. It's okay if they slightly overlap.
4. Cook the Wings
Set the air fryer to 400°F and cook the wings for 18 to 24 minutes, flipping them halfway through, until golden brown and crispy.
5. Prepare the Sauce
While the wings are cooking, whisk together the melted butter, minced chipotle chile, adobo sauce, lime zest, and honey in a large bowl.
6. Toss the Wings in Sauce
Once the wings are done, immediately toss them in the prepared sauce until well coated.
7. Serve and Garnish
Sprinkle the wings with minced fresh cilantro and serve hot with lime wedges on the side.
Toss the crispy wings in a mixture of melted butter and hot sauce. Serve with blue cheese dressing and celery sticks.
Combine honey, minced garlic, soy sauce, and a touch of sriracha or hot sauce for heat. Glaze the wings during the last 10 minutes of baking.
Blend chipotle peppers in adobo sauce with honey and a bit of lime juice for a smoky, spicy glaze.
Replace traditional chili with chipotle chili powder or a minced chipotle in adobo sauce for a smoky, deeper heat.
Use your favorite BBQ sauce to coat the wings in the last 10 minutes of cooking. Consider adding a bit of apple cider vinegar to the sauce for tanginess.
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