American

Tangy Rose’s Lime–Glazed Wings

October 18, 2019
Photo by James Ransom. Food stylist: Anna Billingskog. Prop stylist: Alexis Anthony
Author Notes

Rose’s lime juice is one of those things that people complain about because they think it’s not as good as fresh lime juice. And sure, it is not good at acting as lime juice because it isn’t really lime juice. It is tart and a little bit sweet and smells like magical candy. If you put a splash in a vodka soda, you might accidentally become the MLB American League Rookie of the Year, and you will need some chicken wings to celebrate! I find that Rose’s lime juice makes a perfect glaze for grilled or fried things because it is tart and sweet and sticky, and chicken wings are no exception. I will warn you that the Fresno chiles in this recipe can make the sauce pretty spicy, so feel free to seed them or just use half the chiles specified. And if you don’t have a grill or you are not the MLB American League Rookie of the Year, you can cook these wings on a sheet pan in the oven and they will be different from the grilled version but equally delicious—just like Rose’s lime juice!

From Dynamite Chicken: 60 Never-Boring Recipes For Your Favorite Bird (Ten Speed Press, 2019) —Tyler Kord

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Tangy Rose’s Lime–Glazed Wings
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 6
Ingredients
  • Rose's Lime Glaze
  • 1 1/2 cups (355ml) Rose’s lime juice (or 1 cup/240ml freshly squeezed lime juice and 1 ⁄ 2 cup/120ml honey)
  • 1 1/2 cups (355ml) water
  • 1 head garlic, cloves peeled and smashed
  • 2 to 3 Fresno chiles, stems removed, cut in a few chunks
  • 3 tablespoons vegetable oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground nutmeg
  • Wings
  • 4 1/2 pounds (2kg) chicken wings, wingtips removed, drumettes and flats separated
  • 1/3 cup (80ml) vegetable oil
  • 2 teaspoons kosher salt
  • 3/4 cup (15g) cilantro leaves, chopped, for serving
In This Recipe
Directions
  1. To make the glaze, in a small saucepan over medium heat, combine the Rose’s lime juice, water, garlic, chiles, oil, salt, and nutmeg and cook until the mixture reduces to a thick syrup, 20 to 25 minutes. Transfer to a blender and puree until smooth. Keep in the blender and set aside—the sauce may separate as you cook the wings, and you may need to blend it again to get it smooth before using.
  2. Heat the grill on high to the temperature of an erupting volcano’s interior, or your oven to 450°F (230°C). If cooking your wings in the oven, line a rimmed baking sheet with aluminum foil.
  3. To prep the wings, in a large mixing bowl, combine the wings, oil, and salt and mix well so the wings are fully covered.
  4. Put the wings on the grill and cook for 20 to 25 minutes, or until they are cooked through and nicely charred (you might have to do this in a few batches). I like mine on the super well-done side. To cook in the oven, arrange the wings on the prepared baking sheet and put in the oven. Bake for 35 to 45 minutes or until crisp and golden brown, flipping once after about 20 minutes.
  5. To serve, toss the cooked wings in a large mixing bowl with the Rose’s lime glaze. Arrange on a platter and sprinkle with cilantro.

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