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Chicken Wings
honey chipotle lime chicken wings.jpg


Honey Chipotle Lime Sauce

Vegetable oil

¼ cup tomato paste

2 1/2 tablespoons honey

½ cup dark brown sugar

3 tablespoons soy sauce 

3 tablespoons fresh, lime juice (zest the lime first and reserve zest)

Fresh lime zest-to taste

1/2 teaspoon fresh, minced garlic

½ teaspoon smoked paprika

½ teaspoon chipotle powder

¼ teaspoon plus a pinch white pepper 

½ teaspoon very finely chopped Cilantro

Fried Wings

¾ cup all purpose flour

1 cup corn starch

1 1/2 teaspoons salt

1 1/2 teaspoons black pepper

12 large, whole chicken wings, wingette and drumette separated and wingette tip removed.  Total 24 sections.

Large baking sheet with wire rack

Peanut or vegetable oil

Deep fryer or skillet

Frying thermometer

Sliced limes

Sliced red jalapeños-optional









Honey Chipotle Lime Sauce

Heat 1 tablespoon of oil in a small sauce pan over medium temperature and add the tomato paste.  Cook 2-3 minutes, remove from heat, whisk in remaining ingredients and add a few pinches of reserved lime zest-to taste.  Set aside.   


Fried Wings

Add the flour, cornstarch, salt & pepper to a mixing bowl and whisk everything together.

Rinse the wing parts under cold water in a colander to moisten. Arrange the chicken segments on the baking sheet with wire rack and season both sides with salt & pepper.  In batches, toss the segments into flour mixture, pressing to coat thoroughly. Arrange the segments back onto the wire rack, as you go.  Let rest 15 minutes to allow flour mixture to adhere.  

Fry drumettes and wingettes separately, in batches at 350F until golden brown and cooked through. About 7-8 minutes.  Place on a platter or plate lined with paper towel. Taste for seasoning and sprinkle with more salt & pepper if needed, while still hot.  

Brush wings with the sauce, arrange on a serving dish.  Top with fresh chopped cilantro and garnish with jalapeños, and sliced limes for squeezing.  

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