Spicy Baked Chicken Wings – Crispy Oven Wings with Lime, Garlic & Chili
These Spicy Baked Chicken Wings are the perfect crowd-pleaser: tender on the inside, golden-crisp on the outside, and packed with bright chili-lime flavor. Updated from my original YouTube recipe, this refined version uses a balanced marinade of garlic, lime juice, and smoked paprika to achieve the ideal heat and tang without frying. Perfect for game day or a cozy weekend dinner, these oven-baked wings deliver restaurant-quality texture right at home for anyone searching in Canada or the USA for the ultimate crispy spicy chicken wings recipe.
This recipe is based on my original YouTube video, but I’ve updated a few details since publishing: a bigger, better-balanced marinade, a bit of oil for heat transfer, optional cornstarch for extra crunch, and rack roasting with a flip for even crispiness. The method below feeds 6–8 hungry wing lovers with reliable, repeatable results.
Why These Oven Wings Work
These spicy baked chicken wings turn out juicy inside and crisp outside—no deep fryer, no mess. The lime–garlic–chili marinade is bright and bold, and the high-heat roast mimics grill flavor indoors when it’s raining or snowing across North America. You’ll use pantry staples, get a consistent finish on a sheet pan, and pair the wings with classics like Homemade Ranch Dressing, Caesar Salad Dressing without Mayonnaise, Homemade Ketchup or Garlic Butter. If you’re building a game-day spread, keep browsing the 30-Minute Recipes collection.
Ingredients (Metric & Imperial, 6–8 servings)
Chicken
- 3 kg chicken wings (whole or flats/drumettes) • ≈ 6½ lb
- Optional: 1 tbsp cornstarch (for extra crispiness) • 8 g
Marinade
- 8 large garlic cloves, finely minced • 20–24 g
- 3–4 small fresh chilies, finely minced (to taste)
- Juice of 3 limes • ~90 ml / 6 tbsp
- 2 tbsp kosher salt • 20 g (use 1½ tbsp if using fine salt)
- 1 tbsp smoked paprika • 8 g
- 1 tsp brown sugar or honey • 5 g / 5 ml
- 2 tbsp olive oil • 30 ml
- 2 tbsp water to loosen • 30 ml
To serve (pick a few)
- Homemade Ranch Dressing
- Caesar Salad Dressing without Mayonnaise
- Homemade Ketchup
- Authentic Belgian Fries (Frites)
Pro tip: If your oven runs hot, roast at 450–465°F / 230–240°C convection. If your oven is a bit weak or not convection, 480–490°F / 250°C static is fine.
Step-by-Step Method
- Prep & Dry
Pat the wings very dry with paper towels (crispiness starts here). If using whole wings, separate flats and drumettes; discard or save tips for stock.
- Mix the Marinade
Whisk together garlic, chilies, lime juice, salt, smoked paprika, brown sugar/honey, olive oil, and water until well blended and slightly syrupy.
- Marinate 4–6 Hours
Toss wings in the marinade until fully coated. Cover and refrigerate 4–6 hours (overnight is even better). Remove 20 minutes before baking.
- Rack & Season
Line a sheet pan with foil, top with a wire rack, and mist lightly with oil. For extra crunch, dust wings with 1 tbsp cornstarch right before they hit the rack; toss to coat lightly and evenly.
- Roast Hot
Bake at 230–240°C / 450–465°F (convection) or 250°C / 480–490°F (static) for 35 minutes, flipping the wings at the halfway mark.
Target internal 83°C / 181°F in the meatiest part for juicy, pull-from-the-bone texture.
- Rest & Toss
Rest 5 minutes for juices to settle. If you love a glossy finish, melt 1 tbsp butter with a squeeze of lime and a pinch of chili; toss wings lightly right before serving.
Substitutions & Variations
- Citrus: Use lemon instead of lime (sweeter profile).
- Heat: Swap fresh chilies for ½–1 tsp cayenne or your favorite hot sauce.
- Smoky: Add ½ tsp ground cumin or extra smoked paprika.
- Gluten-Free: The recipe is naturally GF; cornstarch is safe.
- Air Fryer: 200°C / 392°F for 22–26 min, shaking halfway (work in batches).
- Grill: Medium heat, lid closed, 25–30 min, turning often until 83°C / 181°F.
Tips for Crispy Oven Wings
- Dry thoroughly before marinating and again before baking if needed.
- Airflow matters: a wire rack over a sheet pan eliminates soggy bottoms.
- Flip once for even rendering.
- Don’t crowd: use two pans if needed.
- Finish under the broiler 1–2 minutes if you want more blistering.
What to Serve with Spicy Baked Wings
- Dips: Homemade Ranch Dressing, Caesar (no mayo), Homemade Ketchup
- Sides: Authentic Belgian Fries, Garlic Butter brushed baguette
- More chicken night ideas: Marry Me Chicken, 5 Easy Chicken Marinades, Honey Garlic Chicken
- For dessert: 1980s Crêpes Suzette
FAQ
Do I need baking powder?
No. A tiny amount of cornstarch plus high heat and a rack is enough for crisp edges.
Can I marinate overnight?
Yes—up to 18 hours. If marinating longer than 8 hours, reduce lime slightly or add a splash more oil.
How spicy are these?
Moderate heat (4/10). Adjust chilies to taste.
Can I cook from frozen?
Thaw first for even seasoning and proper browning.
Spicy Baked Chicken Wings – Crispy Oven Wings with Lime, Garlic & Chili
Ingredients
Chicken
- 3 kg chicken wings whole or flats/drumettes • ≈ 6½ lb
- Optional: 1 tbsp cornstarch for extra crispiness • 8 g
Marinade
- 8 large garlic cloves finely minced • 20–24 g
- 3 –4 small fresh chilies finely minced (to taste)
- Juice of 3 limes • ~90 ml / 6 tbsp
- 2 tbsp kosher salt • 20 g use 1½ tbsp if using fine salt
- 1 tbsp smoked paprika • 8 g
- 1 tsp brown sugar or honey • 5 g / 5 ml
- 2 tbsp olive oil • 30 ml
- 2 tbsp water to loosen • 30 ml
Instructions
Prep & Dry
- Pat the wings very dry with paper towels (crispiness starts here). If using whole wings, separate flats and drumettes; discard or save tips for stock.
Mix the Marinade
- Whisk together garlic, chilies, lime juice, salt, smoked paprika, brown sugar/honey, olive oil, and water until well blended and slightly syrupy.
Marinate 4–6 Hours
- Toss wings in the marinade until fully coated. Cover and refrigerate 4–6 hours (overnight is even better). Remove 20 minutes before baking.
Rack & Season
- Line a sheet pan with foil, top with a wire rack, and mist lightly with oil. For extra crunch, dust wings with 1 tbsp cornstarch right before they hit the rack; toss to coat lightly and evenly.
Roast Hot
- Bake at 230–240°C / 450–465°F (convection) or 250°C / 480–490°F (static) for 35 minutes, flipping the wings at the halfway mark.
- Target internal 83°C / 181°F in the meatiest part for juicy, pull-from-the-bone texture.
Rest & Toss
- Rest 5 minutes for juices to settle. If you love a glossy finish, melt 1 tbsp butter with a squeeze of lime and a pinch of chili; toss wings lightly right before serving.
Video
Notes
Substitutions & Variations
- Citrus: Use lemon instead of lime (sweeter profile).
- Heat: Swap fresh chilies for ½–1 tsp cayenne or your favorite hot sauce.
- Smoky: Add ½ tsp ground cumin or extra smoked paprika.
- Gluten-Free: The recipe is naturally GF; cornstarch is safe.
- Air Fryer: 200°C / 392°F for 22–26 min, shaking halfway (work in batches).
- Grill: Medium heat, lid closed, 25–30 min, turning often until 83°C / 181°F.
Tips for Crispy Oven Wings
- Dry thoroughly before marinating and again before baking if needed.
- Airflow matters: a wire rack over a sheet pan eliminates soggy bottoms.
- Flip once for even rendering.
- Don’t crowd: use two pans if needed.
- Finish under the broiler 1–2 minutes if you want more blistering.
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