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Air Fryer Chili-Lime Chicken Wings

Air Fryer Chili-Lime Chicken Wings

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Crispy air fryer chicken wings tossed in a sticky chili-lime glaze—bright lime, warm chili, and a touch of honey produce a balanced finish. The air fryer crisps skin quickly while keeping meat juicy; finish with fresh zest and cilantro for aroma.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken wings drumettes and flats, tips removed or left on
  • 1.5 teaspoon kosher salt divide: 1 teaspoon for seasoning, 0.5 teaspoon for brine if resting
  • 0.5 teaspoon black pepper freshly ground
  • 1 tablespoon neutral oil vegetable or canola oil
  • 1 tablespoon chili powder mild or medium
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 2 tablespoon honey
  • 2 tablespoon fresh lime juice from about 1 lime
  • 1 teaspoon lime zest finely grated from 1 lime
  • 1 tablespoon soy sauce or fish sauce for umami
  • 1 tablespoon unsalted butter optional; melts into glaze for shine
  • cilantro roughly chopped for garnish (about 2 tbsp)
  • lime wedges for serving

Equipment

  • Air fryer 5–6 quart basket-style or oven-style with basket; adjust times for larger units
  • Large mixing bowl For tossing wings with oil and seasoning
  • Small saucepan For reducing glaze
  • Meat thermometer Instant-read probe for checking 165°F

Method
 

  1. Preheat air fryer to 400°F for 5 minutes while preparing wings.
  2. Pat wings completely dry with paper towels; toss in a large bowl with 1 tablespoon neutral oil, 1 teaspoon kosher salt, 0.5 teaspoon black pepper, 1 tablespoon chili powder, 1 teaspoon smoked paprika, and 0.5 teaspoon garlic powder until evenly coated.
  3. Place wings in a single layer in the air fryer basket with space between pieces; cook at 400°F for 10 minutes, flip, then cook 8–12 minutes more until skin is deeply browned and crisp and internal temp reads 165°F.
  4. While wings cook, combine honey, fresh lime juice, lime zest, 1 tablespoon soy sauce, and optional 1 tablespoon butter in a small saucepan; simmer over medium-low 2–3 minutes until slightly reduced and glossy.
  5. Transfer hot wings to a large bowl, pour the warm chili-lime glaze over them, and toss until evenly coated; if glaze is too thin, return to saucepan 1–2 minutes to reduce then toss again.
  6. Serve immediately garnished with chopped cilantro and lime wedges; for extra blistering, return glazed wings to air fryer at 400°F for 1–2 minutes and watch closely.

Notes

  • Pat wings bone-dry and rest uncovered in fridge 1 hour for crisper skin when time allows.
  • Cook in batches so wings are not crowded; aim for 1–1.5 inches between pieces.
  • Brush or toss with glaze at the end; adding sugary glaze early will burn.

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