It's summertime, I've got a new grill (well...it's used, but it's new to my home) and Earth Fare has has crazy good deals on wings. Needless to say, I've been on a wing kick. Grilled and oven-baked...I like 'em both ways. What can I say, I'm an equal opportunist. While the Sticky Sesame "Soy" Wings I posted recently are also fantastic, they are a sweeter wing variety. So if you're more in the market for a fiery wing, this recipe has you covered. The lime flavoring also just takes these bad boys to a whole new level so be sure not skimp out on the lime juice. Get wingy with it!
- 3 lbs chicken wings
- 1/3 cup Frank's Red Hot (original)
- 1/4 cup coconut aminos
- 3 tbsp honey
- 2 tbsp chili paste
- Juice of 3 limes
- 1 tsp garlic powder
- 1/2 tsp sea salt
- At least 4 hours before you plan on devouring the wings, combine all sauce ingredients (everything listed above, excluding the wings) in a sauce pan over medium heat. Stir and let heat up for about 5-10 minutes.
- Place the wings in an extra large ziplock bag and pour a little under half of the sauce in the bag (yes, you'll have to eyeball it). Shake around and make sure the wings are evenly coated. Place the wings in the fridge for at least 4 hours to marinate. Reserve the remaining sauce in a bowl and keep in the fridge until it's wing time.
- Fire up your grill! Grill the wings for about 20-25 minutes, turning once, or until the juices run clear. Grill time here will just depend on your specific grill, so just test a few pieces by cutting into the center. If you are not using a grill, see the note below for oven-baking instructions.
- Place all the wings in a large bowl and pour the leftover sauce in. Toss the wings around to coat them evenly in the sauce. Dig in!
* For oven-baked wings, follow steps 1 and 2. When it's time to cook, spread the wings out evenly on a large baking tray (you might need two), and place in the oven at 400 degrees for one hour, turning once at the 30 minute mark. Proceed to step 4 and serve!