Chili Lime Wings (Crispy, Oven or Air Fryer)

Chili lime wings are the move for game day, parties, or a Friday-night treat — crispy skin, smoky chili, bright lime. No deep fryer, no sticky-sweet sauce drowning the chicken. Just one chili lime seasoning doing the heavy lifting.

This uses Pinche Crack, our chili lime blend (ancho chile, Korean chili, garlic, zesty lime) — the lime's built right in.

Why these wings win

• Crispy without frying — oven or air fryer.
• One seasoning = full flavor. Smoky chili + bright lime.
• Crowd-pleaser — disappears off the platter.

• Oven: 425°F on a rack, 40–45 min, flipping once, until deep golden and crispy.
• Air fryer: 400°F, 18–22 min, shaking halfway.

1. Finish. Toss hot wings with the remaining 1/2 Tbsp seasoning and a squeeze of lime. Cilantro on top.

Total time: ~45 min oven / ~22 min air fryer. Serves 4.

Pro tips

• Baking powder + dry skin = shatter-crisp wings without frying. Don't skip it.
• Use a rack in the oven so air circulates and they crisp all over.
• Season after cooking too for a fresh hit of chili lime.

Dips

• Lime crema — sour cream + lime + a pinch of seasoning.
• Ranch or blue cheese to cool the heat.

FAQ

Why baking powder? It raises the skin's pH so it browns and crisps. Aluminum-free works best.

How spicy? Medium, smoky. Great for a crowd; add cayenne for heat-seekers.

Grill instead? Yes — medium heat, turning, until crisp and 175°F+.

Game-day MVP: Pinche Crack is the chili lime that makes these wings vanish. Make a double batch.