Best Lime Tiger Wing Casserole Recipes

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BAKED HONEY-LIME CHICKEN WINGS



Baked Honey-Lime Chicken Wings image

Make and share this Baked Honey-Lime Chicken Wings recipe from Food.com.

Provided by Cutechef1215

Categories     Chicken

Time 55m

Yield 24 serving(s)

Number Of Ingredients 8

3 limes
1/4 cup honey
3 small garlic cloves, crushed with a garlic press
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
24 medium chicken drumsticks (about 6 pounds)
lime wedge (to garnish)

Steps:

  • Preheat over to 450 degrees. From limes, grate 2 tsp peel and squeeze 1/4 cup juice.
  • In small bowl with fork, mix honey, garlic, coriander, salt, pepper, lime juice, and 1 tsp lime peel.
  • Arrange chicken on two 15 1/2" by 10 1/2" jelly roll pans. Drizzle lime mixture over chicken; toss to coat evenly. Place pans on oven racks. Bake drumsticks 30-35 minutes, rotating pans between upper and lower racks halfway through baking and occasionally brushing chicken with glaze in pan, until chicken is cooked through.
  • Transfer chicken to serving dish. Drizzle with pan juices. Garnish with lime wedges and sprinkle with remaining lime peel.

CHILI LIME CHICKEN WINGS



Chili Lime Chicken Wings image

Chili Lime Chicken Wings. These BAKED chicken wings are simple to make and loaded with flavor thanks to a mixture of chili sauce and fresh lime juice and zest. The skin is so crispy on these you won't believe they aren't fried!

Provided by Serene Herrera

Categories     Appetizer

Time 55m

Number Of Ingredients 9

4 pounds chicken wings and drumettes
4 tsp baking powder
2 tsp salt
1 tsp black pepper
3 tbsp chili garlic sauce
2 tbsp melted butter
2 tbsp honey
1 tsp lime zest (1 reg lime)
2 tbsp fresh lime juice (1 reg lime)

Steps:

  • Preheat oven to 450. Line large baking sheet with foil and place wire rack on top. Set aside.
  • Dry chicken wings and drumettes with paper towels. Get the chicken as dry as possible.
  • Add baking powder, salt and pepper to a large bowl, mix together. Add the chicken and coat the chicken in the baking powder mixture.
  • Lay the chicken on the baking sheet on top of the wire rack, make sure the chicken is not touching.
  • Bake chicken for 20 minutes. Flip the chicken over using tongs or forks and bake again for 15 more minutes.
  • While the chicken is baking, prepare the sauce. Combine the chili garlic sauce, honey, melted butter, and lime juice and zest in a small bowl. Stir together. If the butter won't mix, heat the sauce in microwave or in a saucepan briefly just until combined.
  • After the chicken has baked, remove from the oven, brush with the sauce.
  • Cook the chicken for an additional 15 minutes with the sauce on. Remove from the oven and serve.

Nutrition Facts : Calories 53 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1794 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

CHILI LIME CHICKEN



Chili Lime Chicken image

This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.

Provided by Larry Dean

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 8

Number Of Ingredients 9

¼ cup ancho chile powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground cumin
½ teaspoon chipotle chile powder
⅔ cup canola oil, or more as needed
1 large lime, juiced
8 skinless, boneless chicken breast halves

Steps:

  • Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
  • Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
  • Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g

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