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Crisp Chicken Wings with Chili-Lime Butter Recipe

Crisp Chicken Wings with Chili-Lime Butter

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (85)

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Average Rating:

Total Reviews: 85

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  • on January 26, 2012

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    These were great. I did have to bake them longer than the recipe calls for I made about 7# of wings(I cut them into drumettes/wings. I followed the recipe as directed but used seasoned salt which is a law in our house when making wings. The olive oil was nice. By the time they were about done baking, they hadn't browned up as much as I would have preferred, so I kicked on the broiler for a few minutes & that seemed to help. I softened the butter in the micro on 30% and then put everything into the same bowl and used a whisk to thoroughly combine the ingredients to almost a mousse consistency. The hot wings placed into the sauce plus the lime juice loosened it up to coat the chicken. The only thing I would have done differently is to make the skin crisper & DRAIN them before plopping them into the sauce. The sauce was a little greasy between the fat from the skin & the butter. However, we really enjoyed them and will be making them again!

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  • on January 26, 2012

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    wa wa wa WINGS!!!!!!!!!!!!!! Love these.

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  • on January 14, 2012

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    This was a truly tasty dish. My curry paste is extra hot so it added a nice kick. I cooked my wings for 35 minutes instead. Other than the cook time, keep this recipe exactly as is. Wonderful!

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  • on December 02, 2011

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    yummy, yummy! I put the wings on the grill after I tossed them.

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  • on November 06, 2011

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    OMG! This recipe is so darn delicious. I have five kids and everyone fought for the final wing on the plate. Tyler has really great recipes that are so easy to follow. Yummy. Definitely going into meal rotation.

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  • on September 30, 2011

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    I made this recipe when I saw it in Tyler's Ultimate cookbook (years ago. The only thing wrong with the recipe is that the wings need to cook longer to get crisp and brown--25 mins is not enough. Also, trying to mix the sauce in a blender is a waste of time. All you have to do is stir together the softened butter, honey, and curry paste etc---no need to drag out the blender. But to get this recipe "just right", as Tyler intended, you have to go to the trouble of purchasing Thai red curry paste and not changing up or leaving out the lime juice which lead to disappointment and other taste problems some of the reviewers here complain about. The sauce is NOT cooked or reduced in a saucepan as someone suggested. Simply toss the hot crisp wings with the room temp sauce ingredients mixed in a bowl. Makes a perfect light consistency with great intense flavor. For ease of prep and WOW taste factor, this recipe would be hard to beat.

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  • on September 01, 2011

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    great flavors & very easy to make. the cilantro is a must! it adds to the whole dish.

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  • on July 29, 2011

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    very taste I give this recipe to mother and she make it like every week ha ha and I love it too easy and delicious!!!

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  • on July 15, 2011

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    this is sooo good, please try it- this is my fav

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  • on May 26, 2011

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    It was good and very simple to make. Needed more heat though. Maybe my red curry paste was weak??? I'll definitely make again though!

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