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Honey-Lime Chicken Wings

Scott Phillips

Servings: 4

Tossed in a sauce that’s a little sweet, a little hot, and a lot sticky, these broiled wings are finger-licking good and a bit healthier than fried. To save time, buy the wings already split.


  • 1/4 cup honey
  • 1/4 cup granulated sugar
  • 3 Tbs. soy sauce or tamari
  • 2 Tbs. finely chopped garlic (about 6 medium cloves)
  • 1 Tbs. fish sauce
  • 1 large lime, finely grated to yield 1-1/2 tsp. zest and squeezed to yield 2 tsp. juice
  • 1-1/2 tsp. Asian hot sauce, such as Sriracha
  • 2-1/2 lb. chicken wings, split at the wing joints (discard the wing tips or save for stock) and patted dry
  • 1 to 2 Tbs. vegetable oil
  • Thinly sliced scallions for garnish (optional)

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 90
  • Sodium (mg): 1340
  • Carbohydrates (g): 33
  • Fiber (g): 0
  • Protein (g): 31


  • Position a rack about 6 inches from the broiler and heat the broiler on high.
  • Combine the honey, sugar, soy sauce, garlic, fish sauce, lime zest and juice, hot sauce, and 1 Tbs. water in a 4-quart saucepan. Bring to a boil over medium-high heat, reduce to medium low, and simmer until syrupy with large bubbles on top, about 5 minutes. Set aside off the heat.
  • Place the wings on a broiler pan, toss with just enough oil to coat lightly, spread into a single layer, and then broil until golden brown and charred in spots, about 8 minutes. Flip and broil until golden brown and charred in spots, another 4 minutes.
  • Transfer the wings to a paper-towel-lined plate to briefly drain. Put the sauce back on medium-low heat, add the wings, and toss until cooked through (cut into one to check), 3 to 4 minutes. Serve garnished with the scallions, if using.


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Reviews (11 reviews)

  • alicegreene | 01/08/2020

    This is my go-to chicken wing recipe. Everyone LOVES these. I often double the recipe and there are still no leftovers. I’ve repeatedly shared this recipe - so good and so easy. It’s a keeper for sure!

  • User avater
    Maya_B | 12/01/2019

    this is an EXCELLENT recipe - I used kaffir lime leaves as well and grated kaffir limes for an amazing flavor

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