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+ servings
Baked Chile Lime Wings
Prep Time
20 mins
Cook Time
40 mins
Marinating Time
5 hrs
Total Time
1 hr

Baked Chile Lime Wings with Reynolds Wrap Heavy Duty Foil for some summer grilling. I use @ReynoldsBrands because it's strong and durable. A really fun way to make juicy and delicious wings.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf
Chicken Marinade:
  • 2 lbs of Chicken Wingettes
  • Cilantro Finely Chopped for Garnish
Marinating Seasoning:
  • 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:
  • cup of Chipotle Puree
  • cup of White Vinegar
  • 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
  1. 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.
  2. 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.

  3. 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.
  4. 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.
  5. 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.
  6. Once done, pull off, top with chopped cilantro and enjoy!