Looking for crispy chicken wings without deep-frying? These lime and pepper chicken wings are one of my favorite recipes. Seasoned with a blend of lime, pepper, and spices, they're cooked on the BBQ until golden brown and crispy, then served as is or with a sweet and spicy dipping sauce.
It's the kind of recipe I make just as often for a casual dinner on the patio as I do for game night or when friends come over. While some people prefer wings generously coated in sauce, I like to leave them nice and crispy to highlight their texture.
The dipping sauce is served on the side, for those who like it a little spicier.
With their tangy, peppery flavor, these cripsy chicken wings are easy to make and deliver all the crunch you're looking for- without deep-frying.
Which cooking method should you choose?
This lime and pepper chicken wings recipe works just as well on the BBQ, in the oven, or in an air fryer. The choice depends mainly on your equipment and the number of wings you're making.
| Method | Cooking time * | Result |
|---|---|---|
| BBQ Recipes | 40 to 50 minutes | Extra crispy skin with a slight smoky flavor |
| Oven | 40 to 50 minutes | Perfect for a larger batches |
| Air Fryer | 25–30 minutes | The easiest and quickest method |
| Deep Fryer | 10 to 12 minutes | Very crispy, but higher in fat. Cook in small batches so the oil temperature doesn't drop. |
*Cooking time may vary depending on the size of the wings and your device.
Personally, I love cooking these wings on the BBQ because of the subtle smoky flavor. That said, I was pleasantly surprised by how well they turned out in the air fryer. The wings were perfectly crispy, nice and juicy, and ready in less time.
Why does this recipe make such crispy chicken wings?
The secret is really simple: baking powder.
Coating the wings with a small amount of baking powder before cooking helps dry the surface of the skin, allowing it to brown more efficiently during cooking. The result is beautifully golden, crispy skin-without the need for deep-frying.
For best results, also consider:
- Pat the wings completely dry with paper towels before seasoning;
- Leave a little space between each wing so the hot air can circulate;
- Arrange them in a single layer.
How to cut whole chicken wings?
At the grocery store, chicken wings are sold either whole or already separated into drumettes and flats. If you buy them whole, simply cut them at the joints to separate the drumette from the wingette.
Many people also remove the small end of the wing, since it has very little meat and can brown quickly. Personally, I prefer to leave it on-it becomes deliciously crispy when cooked.
How to cook chicken wings on the BBQ
Indirect heat is the best way to achieve crispy skin without burning the wings.
Preheat your grill for indirect cooking and cook the wings until they are golden brown and their internal temperature reaches 74 °C (165 °F).
Cooking Chicken Wings in an Air Fryer
Good news: this recipe works great in an air fryer, too. You'll get perfectly golden and crispy wings in less time than it takes to bake them in the oven.
- Preheat the air fryer to 390 °F (200 °C), if your model requires preheating.
- Arrange the wings in a single layer in the basket, without overlapping them.
- Cook for 20 minutes.
- Flip the wings.
- Continue cooking for 5-10 minutes, or until they are golden brown and their internal temperature reaches 74 °C (165 °F).
For maximum crispiness, avoid overfilling the basket. If you're making a large batch, cook the wings in several batches.
Oven-Baked Chicken Wings
Preheat the oven to 425 °F (220 °C).
Place the wings on a rack set over a baking sheet so that air can circulate all around them. Bake for about 40 to 50 minutes, turning the wings halfway through cooking.
For an even crispier result, finish cooking under the broiler for 2 or 3 minutes.
Common Mistakes That Prevent Crispy Chicken Wings
Even with a great recipe, a few common mistakes can prevent the wings from turning out nice and crispy.
Avoid these pitfalls:
- cook the wings while they're still wet;
- use baking soda instead of baking powder;
- overcrowding the baking sheet or air fryer basket;
- cooking at too low a temperature;
- adding the sauce before the wings are fully cooked.
The sweet and spicy sauce that goes with them
These wings are delicious on their own, but they're even better served with a dipping sauce.
Since the lime and black pepper seasoning is fairly delicate, I like pairing the wings with a mild, slightly sweet and spicy sauce that complements rather than overpowers the flavors.
This homemade dipping sauce was inspired by Tabasco's Sweet & Spicy sauce. It's easy to make and the perfect match for these crispy chicken wings.
Check out the sweet and spicy dipping sauce recipe
What should I serve with these chicken wings?
These chicken wings are perfect paired with:
- a creamy coleslaw;
- roasted potato wedges;
- homemade french fries;
- a salad;
- BBQ-grilled vegetables;
- fresh vegetables and a bean dip or hummus.
Storage
Cooked wings will keep for 3 to 4 days in the refrigerator in an airtight container.
You can also freeze them, either before or after cooking, for up to 3 months.
To restore their crispy texture, reheat them in the oven or an air fryer rather than in the microwave.
Frequently Asked Questions
Can I prepare the wings the day before?
Yes. The wings can marinate for up to 24 hours in the refrigerator.
Can I use frozen wings?
Yes, as long as you thaw them completely in the refrigerator before seasoning them and pat them dry thoroughly.
Can this recipe be frozen?
Yes. You can freeze the wings either before or after cooking.
For best results, reheat them in the oven or air fryer to restore their crispy texture.
What's the best way to reheat chicken wings?
In an air fryer, cook for about 5 to 6 minutes at 375 °F (190 °C).
In the oven, reheat them at 400°F (200°C) until heated through.
Should I use baking powder or baking soda?
Use baking powder, not baking soda. Baking soda has a much stronger taste and doesn't produce the same results in this recipe.
What internal temperature should chicken wings reach?
Chicken wings are fully cooked when they reach an internal temperature of 165°F (74°C).
How many wings should I plan for per person?
Plan on 1 to 1.1 lb (450-500 g) of wings per person if serving them as a main course, or 8 to 10 oz (225-300 g) per person if they're being served as an appetizer alongside other snacks.
Crispy lime and pepper chicken wings
Crispy, spicy, lime-flavoured chicken wings served with a deliciously sweet and spicy sauce.
Ingredients
- 1 kilo of whole wings, cut in 2
For the marinade
- 1 tablespoon vegetable oil (15 ml)
- Juice of 2 limes
- 1 clove of garlic, chopped
- ½ tablespoon maple syrup (8 ml)
- 1 teaspoon paprika (5 ml)
- ½ teaspoon garlic salt (3 ml)
- ½ teaspoon salt (3 ml)
- 1 tablespoon ground pepper (15 mL)
- 1 tablespoon baking powder (15 ml)
Instructions
- If the wings are whole, cut them in 2 parts* with a large knife.
- In a bowl, mix all the ingredients for the marinade
- Add wings and coat well with marinade.
- Let marinate for 2 hours in the refrigerator.
Cooking in the oven, on the barbecue or in the air fryer
In the air fryer
- Place the chicken wings in the air fryer in one layer.
- Cook for 25 to 30 minutes at 400F. Turn over halfway through cooking.
In the oven
- Preheat oven to 400 degrees F. on a rack.
- You can bake the wings on a baking sheet lined with parchment paper or, even better, in a dish with a rack.
- Place the wings on the baking sheet (or rack), making sure they don't touch each other.
- Bake for about 40 minutes or until golden brown.
- Turn the wings halfway through cooking.
On the BBQ
These wings are even better cooked on the barbecue. Just cook them for about 40 minutes (or until golden brown) over indirect heat and turn them over halfway through cooking.
Notes
Serve the wings with a sweet and spicy sauce.
*You can also cut the wings into 3 parts and discard the small end that does not contain meat.
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Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
