It’s the middle of the summer grilling season, and your family is craving wings. These Baked Chile Lime Wings using Reynolds Wrap® Foil are your key to success. Just three simple steps and you are good to go with deliciously grilled wings!
Sponsored by Reynolds Wrap®
Why Wrap these Chile Lime Wings in Reynolds Wrap®?
Having super flavorful and delicious wings is really easy. Some people think that it is overly complicated to get juicy wings, but the secret is to marinate, bake & sear them. First, by marinating your wings you are encapsulating all that juiciness inside so that it is covered in flavor. I prefer to marinate my wings overnight, but for those that don’t have 12 hours, 5 hours is pretty good.
Next, I like to wrap my wings in Reynold Wrap® Heavy Duty Foil, it’s extra strength makes it durable for the grill, making it less likely to rip or tear. This process will not allow the juices to leave the wings, so you end up with super tender and delicious wings. They practically fall off the bone at the end. The other nice part is that they are a no-fail cooking time. Finally, we will toss these wings in the Chile Lime Sauce and sear them off.
Let’s Talk About this Chile Lime Sauce!
One of my favorite parts of this recipe is the Chile Lime Sauce. It is the finishing touch to an already amazing meal. Simmered over the fire, this Chile Lime Sauce is spicy with a nice citrus tang from the lime juice. I highly recommend making this while cooking, but you can easily plan ahead and make it the night before.
Toss the baked wings in the sauce right before they are seared off over the fire. You end up with a tender but crispy wing all at the same time. The perfect combo.
Time to Eat
When it comes to wings, using Reynolds Wrap® Heavy Duty Foil is a big key to making mine super tender and delicious. Marinated overnight then baked in the foil, these Baked Chile Lime Wings are a great way to speed up your cooking process while still keeping tons of flavor. Try the recipe yourself below!
This article does contain affiliate links to products that we personally use and support. Purchasing an affiliate product does make us a small commission at no cost to you. This helps us continue creating for our website. All words and opinions are our own, and we appreciate your support!
Baked Chile Lime Wings
- 2 lbs of Chicken Wingettes
- Cilantro Finely Chopped for Garnish
- 1 tbsp of Ancho Chile Powder
- 1 tbsp of Garlic Powder
- 1 tbsp of Onion Powder
- 1 tbsp of Brown Sugar
- 2 tsp of Cayenne Powder
- 2 tsp of Black Pepper
- 2 tsp of Sea Salt
- 1 Lime Zested & Juiced
Chile Lime Sauce:
- ⅛ cup of Chipotle Puree
- ⅛ cup of White Vinegar
- ⅛ cup of Agave Syrup
- 1 tbsp of Garlic Paste
- 2 tbsp of Cilantro chopped
- 1 tsp of Sea Salt
- 1 Lime juiced
- 2 tsp of Oil
- Reynolds Wrap® Heavy Duty Foil
- Mix together ingredients for the marinade and in a food-safe bowl mix the marinade with the chicken wings. Set in the fridge to marinate for at least 5 hours but ideally overnight.
- Take chicken wings out of the fridge and discard extra marinade. Taking a large sheet of Reynolds Wrap® Heavy Duty Foil, wrap 5-8 chicken wings inside.
- Preheat your smoker to 300F on two-zone indirect cooking. Set the foil-wrapped chicken on the cool side of the grill to cook for 30 minutes or until 165F internal.
- While the chicken is cooking, preheat a skillet for Chile Lime Sauce. Add oil to skillet and garlic paste. Let garlic brown (about 1-2 minutes). Add the rest of the ingredients for the sauce to the skillet and let simmer over the heat for 7-8 minutes or until thickened.
- Pull chicken out of the foil and place in a food-safe bowl. Add Chile Lime sauce on top of the chicken and toss. Take tossed chicken and place on the hot side of the grill to cook for 1 minute per side.
- Once done, pull off, top with chopped cilantro and enjoy!