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2 1/2 lbs Whole Chicken Wings

1 Cup Maple Syrup

2/3 Cup Chili Sauce

2 T Lime Juice

2 T Dijon Mustard

1 Cup All Purpose Flour

2 t Salt

2 t Paprika

1/4 t Black Pepper

Oil for Deep Frying the wing sections

thinly sliced green onions to garnish (optional)

Lime wedges to serve with (optional)

Chili Lime Chicken Wings


  1. Cut whole wings into sections and discard the wing tips. In a large saucepan combine the syrup, lime juice, and mustard. Bring to a boil; cook until liquid is reduced to about a cup.
  2. Meanwhile. in a large re-sealable plastic bag, combine the flour, salt, paprika, an pepper, add a few wings at a time. Shake to coat all wings evenly in breading mix.
  3. In an electric skillet or deep fryer, heat oil to 375. Fry the wings, a few at a time for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer the wings to a large bowl; add the sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired.