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Spoon drizzling sauce of chicken wings
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5 from 5 votes

Chili Lime Chicken Wings

Chili Lime Chicken Wings are out of this world delicious. Freshly squeezed lime juice in a delicious chili marinade coats these oven baked wings!
Prep Time10 mins
Cook Time50 mins
Marinade30 mins
Total Time1 hr 30 mins
Course: bbq, Dinner, party
Cuisine: asian, Australian, International
Keyword: chicken, chicken marinade, chicken wings, chili
Servings: 13
Calories: 89kcal
Author: Adrianne


  • Baking dish


  • 800 grams chicken wings Note 1
  • 2 limes
  • 1 tablespoon chili flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • cup soy sauce
  • 1 tbs garlic minced
  • 1 tbs ginger minced
  • 3 limes for serving
  • sesame seeds to garnish
  • red chilli to garnish
  • shallots to garnish


Chili Lime Chicken Wings

  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
  • Juice 2 limes
  • In a large jar combine lime juice, chili, soy sauce, ginger, garlic, salt and pepper. Seal and shake to mix together Note 2
  • Place your chicken wings in a large zip lock bag. Pour the marinade over the wings, seal and refrigerate for 30 mins Note 3
  • Line a baking dish with grease proof paper, use tongs to transfer your wings into the base of the baking dish arranging so they each sit flat. Pour marinade over top
  • Bake in oven for 40 mins. Test with skewer, continue to cook if the juice from near the bone is not clear (further 5 - 10 mins)
  • Place cooked wings onto a baking rack above a lined baking tray. Broil for 10 mins for colour and to dry the skin out
  • Serve with fresh lime wedges and garnish with chili, sesame seeds and shallots



  • Note 1 800 grams is 13 chicken wings (different sizes will vary slightly) 
  • Note 2 if you don't have a large enough jar, you can use a jug and a fork, (stir vigorously). 
  • Note 3 think about it like this: 1) if starving, cook without marinating 2) if having a glass of wine 1st, marinade for 30 mins, 3) if have time, you can marinade overnight 
  • Note 4 the chilli flakes are a great way to add chili flavour in a reliable way. Fresh chili can sometimes be mild and sometimes be HOT, HOT, HOT. For that reason, over time this recipe works as it delivers taste and texture each time. There is no unexpected chili heat to catch you off guard. Using the freshly sliced chili as garnish helps to add the colour and texture with thin slices which deliver the chili factor in a non in your face way. 


Calories: 89kcal | Carbohydrates: 4g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 546mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg