Baked Citrus Wings with Spicy Avocado Greek Yogurt Dipping Sauce

No need to deep-fry these pineapple-glazed wings: Bake them up and dip them in an avocado-jalapeno sauce.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 6
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Dipping Sauce:

1/4 cup plain Greek yogurt

1 avocado, halved, pitted and flesh scooped out

1 jalapeno, stemmed, seeded and chopped

Juice of 2 limes

Kosher salt


Vegetable oil, for the oiling the baking sheets

4 pounds split chicken wings, wing tips removed

Kosher salt and freshly ground black pepper

1/2 cup pineapple preserves

2 teaspoons finely grated fresh ginger

Juice of 2 limes

Juice of 2 oranges

Pinch of cayenne pepper

2 scallions, thinly sliced


  1. Combine the yogurt, avocado, jalapeno, lime juice, 2 tablespoons water and 3/4 teaspoon salt in a blender and puree until smooth.

For the wings: 

  1. Preheat the oven to 425 degrees F. Generously oil 2 rimmed baking sheets.
  2. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
  3. While the wings cook, combine the pineapple preserves, ginger, lime juice, orange juice, cayenne and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 8 minutes.
  4. Transfer the baked wings to a large bowl and toss them with the citrus glaze and scallions. Serve with the dipping sauce. 
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