Enjoy these low carb and gluten free buttery chili lime chicken wings at your next cookout or party. These tasty wings make a great appetizer or main dish.
It took me a while to realize that I haven’t been eating enough fat. Now that I know, I’ve moved to eating meat that contains a lot more fat.
I used to stick with leaner cuts of meat like skinless chicken breast. But now, I prefer to eat chicken with the skin. These buttery chili lime chicken wings are very high in fat and eating three of them makes a full meal for me.
When I think of chicken wings, my mind automatically envisions spicy hot red ones because that is how I’ve always ate them. There are so many more ways to enjoy them, though.
My husband and son prefer milder versions so I needed to find other delicious seasonings that the boys in the family will eat. My older daughter and I are all for the spicier ones, but we also like to eat them with milder flavors.
Over Memorial Day weekend, we hosted an overnight camping party for the kids on my husband’s wrestling team. One of the families brought along some buttery chili lime chicken wings. My husband kept raving about them and I should have gotten the recipe.
Since I didn’t get that particular recipe, I put in a blend of spices that seemed similar in taste to the ones that were at the party. These wings may not be exactly the same, but they taste pretty good.
I may tweak the recipe a little later after I find out how the other ones were made.
I wanted the chicken to be crisp so I baked the wing pieces first and then added the sauce. However, I’m wondering if I would get more of the flavors soaked into the meat if they were cooked with the sauce on.
Next time I cook these, I’ll try adding the sauce during the last 15 minutes of baking.
I may have to do a little more experimenting and test tasting. I have made these buttery chili lime chicken wings twice and adjusted the recipe a little after the second batch.
The first time I made them, a used a fairly large lime and I think the resulting juice was way too much.
A smaller medium lime was used in the second batch that only gave about 2 tablespoons of juice. The firs lime was really juicy and I was able to squeeze out more like 1/4 cup of juice. So, instead of using all the juice from one lime, I limited it to about 2 tablespoons.
Both times I’ve made this buttery chili lime chicken wing recipe, there were no leftovers. That means this dish is certainly a winner with my family.
I’ll provide updates to the recipe if I find ways to improve the dish. For those that have their own favorite chili lime chicken recipe, I’d love to know what you use in your spice blend that I may have missed.
Buttery Chili Lime Chicken Wings
- 2 1/2 pounds chicken wingettes about 12 pieces
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1/2 cup fresh cilantro chopped
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 4 drops liquid stevia
- Preheat oven to 450°F. Spread olive oil onto 14″ iron skillet or baking dish.
- Wash and dry the chicken wingette pieces then place in into prepared pan.
- Bake wing pieces in oven for 35 minutes, flip, then bake an additional 15 minutes.
- While wings are baking, combine the butter, cilantro, lime zest and juice, salt, chili powder, cumin, garlic powder and stevia in small pan. Stir on low heat until butter is melted and mix is well combined.
- Place baked wings into a large bowl and coat with sauce. Serve warm.
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