Irresistible cilantro lime marinated whole chicken wings infused with fresh flavors to elevate your chicken wing game. Fire up that oven and enjoy the taste of zesty lime and vibrant cilantro in every bite.
Here are a few favorites:
- Looking for a deliciously crispy and crunchy outer coating? These Crispy Oven Baked Chicken Wings (Baking Powder) are perfect for satisfying your craving.
- Are you in the mood for tangy oven baked BBQ Chicken Wings? I've got you covered.
- Maybe you're craving the smoky flavor of the Best Charcoal Grilled Chicken Wings? Look no further.
This recipe is inspired by my Cilantro Lime Grilled Chicken Skewers and pair well with Roasted Asparagus and Carrots, Basil Pesto Pasta With Veggies (No Pine Nuts), or Crispy Oven Roasted Baby Potatoes or Crispy Oven Roasted Broccolini for a complete weeknight dinner.
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Ingredients
You'll bring together a handful of simple ingredients to make these cilantro lime marinated whole chicken wings.
- Whole chicken wings
- Avocado or grapeseed oil
- Fresh cilantro
- Fresh lime juice
- Fresh garlic
- Green onion (only the green parts)
- Kosher salt
- Garlic powder
- Onion powder
Notes
Chicken wings: When making this recipe, I suggest using fresh chicken wings instead of the frozen iced-glazed wings that are available in the frozen section at Costco or your local grocery store. The frozen wings do not brown well or crisp up in the oven, even when you pat them dry with paper towels.
Lime juice: Freshly squeezed lime juice brings a fresh and vibrant flavor to the marinated chicken wings and should be used instead of bottled lime juice.
Green onion: Using the green parts of the green onion, adds an extra layer of flavor to the marinade by adding a subtle savory note.
See recipe card below for quantities.
How to Make Marinated Whole Chicken Wings
Now, it's time to let the oven do all the work and transform your chicken wings into a mouthwatering bite.
- Combine all ingredients for the marinade and add to a food processor, hand-held blender, regular blender, or nutri-bullet and blitz until combined.
- Set aside.
- Wash chicken wings under cool water and pat dry thoroughly with paper towels.
- Add wings to ziploc bag then pour in marinade.
- Seal ziploc bag tightly.
- Move the wings around until they're all coated with the cilantro lime marinade.
- Let the wings marinade for a maximum of 30 minutes.
- Line a baking sheet with parchment paper and place the wings on the prepared baking sheet with space in-between each wing.
- Place them in a 425 degree preheated oven and allow one side of the wings to bake. Flip the wings over and continue to bake.
Note: If you're wings are not a beautiful golden brown color after the cooking time, transfer your wings to a clean plate, remove the parchment paper and discard, and place the wings back on the baking sheet and place them under the broiler for only a few minutes but keep an eye on them, so they do not burn.
Storage and Reheat
Store
Store any leftovers in a ziploc bag or airtight container with a tight-fitting lid in the fridge for up to 3 days.
Reheat
To reheat, place your wings on a baking sheet lined with foil and into a 375 degree preheated oven until warm. The foil paper is used for easy cleanup.
Top tip
- Pat dry your chicken wings thoroughly with paper towels before marinating.
- Choose fresh wings over frozen iced-glazed.
- If you need to place your wings under the broiler for a more golden brown color, remove the parchment paper prior because parchment paper can only withstand oven temperatures up to 425 degrees. Read the parchment paper packaging ahead of time to be sure you do not bake anything above it's maximum temperature suggestion.
Marinating Tips
- Place your wings in a shallow dish or large ziploc bag and secure.
- Make sure each wings is evenly coated with the cilantro lime marinade.
- If you choose to marinade your wings for more than 30 minutes, omit the lime juice and squeeze over the marinated chicken 30 minutes before you're ready to bake them. Again, making sure wings are evenly coated.
- Use a really juicy lime, if your lime looks like it will be dry, try zapping it in the microwave for 10 to 15 seconds.
FAQ
Allow excess marinade to drip off your chicken before baking in the oven, sauteing, stir-frying, or grilling. This will allow your chicken to turn a beautiful golden brown color during the cooking process.
You can marinate chicken for up to 24 hours. If using citrus, add it to your raw chicken 30 minutes before you start cooking it.
I know there is a big debate over whether or not you should wash your chicken. If you choose to wash your wings or not, the most important thing is to pat them dry thoroughly with paper towels before marinating them. By drying them thoroughly first, the marinade and seasoning will adhere to the surface of the chicken.
Other Chicken Recipes
Looking for other recipes like this? Try these:
Pairing
These are some of my favorite dishes to serve with marinated whole chicken wings:
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Marinated Whole Chiken Wings
Equipment
- Oven
- Baking sheet
- Parchment paper
- Nutri-bullet hand-held blender, food processor, blender
Ingredients
- 3.64 lbs chicken wings (fresh)
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon kosher salt (plus 1 tsp)
- 1 teaspoon smoked paprika (sprinkle on top of wings before placing in oven)
Marinade
- ¼ cup avocado oil (or grapeseed oil)
- 1 cup fresh cilantro
- 1 hollow tube scallion (or green part of a green onion)
- 2 cloves garlic
- 1 whole lime (juice of the lime)
Instructions
- Preheat oven to 425 degrees. Line baking sheet with parchment paper. Set aside.
- Add avocado oil, cilantro, scallion, fresh garlic cloves and lime juice to nutri-bullet or food processor and blitz until combined. Give or take around 10 seconds. Set aside.
- Wash chicken wings under cool water (if that's your thing) and dry thoroughly with paper towels. Add wings to a large ziploc bag, then pour in marinade. Then, add onion powder, garlic powder, and kosher salt. Seal ziploc bag. Move wings around until all are evenly coated. You could also use a shallow dish with a tight-fitting lid if you do not have ziploc bags. Marinate for at least 15 minutes up to 30 minutes. See tips if you're marinating for longer than 30 minutes.
- Place wings on prepared baking sheet in a single layer with space in-between each wing. Place in oven and bake on bottom rack for 25 minutes. Flip wings over and bake for an additional 30 minutes on top rack. NOTE: you know your oven, bake on the rack that will give you the most golden brown color. My process is to bake on the bottom rack first then move my wings to the top rack.
Notes
- Pat dry your chicken wings thoroughly with paper towels before marinating.
- Choose fresh wings over frozen iced-glazed.
- If you need to place your wings under the broiler for a more golden brown color, remove the parchment paper prior because parchment paper can only withstand oven temperatures up to 425 degrees. Read the parchment paper packaging ahead of time to be sure you do not bake anything above it's maximum temperature suggestion.
- Place your wings in a shallow dish or large ziploc bag and secure.
- Make sure each wings is evenly coated with the cilantro lime marinade.
- If you choose to marinade your wings for more than 30 minutes, omit the lime juice and squeeze over the marinated chicken 30 minutes before you're ready to bake them. Again, making sure wings are evenly coated.
- Use a really juicy lime, if your lime looks like it will be dry, try zapping it in the microwave for 10 to 15 seconds.
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