Gameday/ Latin American/ Main Dishes/ Mexican/ Sauces, Dips, and Dressings

Spiced Chicken Wings with Chipotle Lime Dipping Sauce

Spiced Chicken Wings with Chipotle Lime Dipping Sauce

Before the blog my chicken wing world was dark. Well bright red is more like it. I thought the only kind of chicken wings were those slathered in a neon red spicy butter sauce and dunked in ranch (never blue cheese for me). But since I began blogging and experimenting with various recipes, my chicken wing world has brightened. So far I have tried Sweet Thai Chili Wings, Cajun Chicken Wings, Garlic Pepper Chicken Wings and now these Spiced Chicken Wings with Chipotle Lime Dipping Sauce. With all this experimenting I think I might change my name from Des to “Chicken wing Queen.” Whaddya think?

Like a couple of my other chicken wing recipes, these wings are baked. The difference this time is that I decided to use a combination of plain dry and panko bread crumbs for a coating. The mixture made for a crispy wing without having to fry them, which make these quite a bit healthier than your regular fried butter sauce slathered chicken wing. Not that those aren’t good of course ;-)

Along with my chicken wing world expansion, my chicken wing dip world has also grown. While ranch might be good with these, I wanted to add a little kick so I made a quick chipotle dipping sauce. It was so good I may have dunked my finger in it a couple of times once I ran out of wings.

Spiced Chicken Wings with Chipotle Lime Dipping Sauce

Print Recipe
Serves 2 - 4 Prep Time: Cook Time:


  • 1 1/2 pound chicken wings, cut at the joint and tips trimmed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1/2 cup panko bread crumbs
  • 1/2 cup plain dry bread crumbs
  • 1/2 cup mayonnaise
  • 3 chipotle peppers in adobo sauce
  • juice of 1 lime
  • 1 teaspoon vinegar
  • 1/2 teaspoon kosher salt



Rinse and pat dry the chicken wings.


In a bowl combine garlic powder, onion powder, cumin, chili powder, cayenne pepper, salt and olive oil in a bowl. Sprinkle over the chicken wings and toss to coat completely. Cover and refrigerate for at least 1 hour.


After the wings have marinated, preheat oven to 400 degrees.


Mix panko and plain dry bread crumbs in a bowl. Press marinated wings into the bread crumbs to coat completely.


Place on a baking sheet and bake 20 minutes. Turn and bake for 20 more minutes or until chicken is cooked through and bread crumbs are golden brown. Transfer to a serving platter and serve.


While chicken wings are baking, combine mayonnaise, chipotle peppers, lime juice, vinegar and kosher salt in a food processor. Process until smooth. Transfer to a bowl. Serve.



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  • These wings look heavenly. I can’t wait to try them!

  • Having just binged on chicken wings myself, I was glad to read your recipe.

  • Gril, you always have the best wing recipes! I love the idea of the chipotle lime dipping sauce too! You were the one that inspired me to finally try using chipotles in my dishes. I’ve eaten things with chipotle before, but never cooked with it! As always, thanks for the inspirations!

  • Well, you know I love your wing recipes. I’m trying this one next.

  • Jan

    You had me at lime. I found your blog just minutes ago while on a search for roasted garbanzo beans (which I will try today). And then I find these chicken wings. I can’t wait to try them.

  • These look great!! I never make wings because I hate to fry stuff (too messy). I the love chipotle lime sauce too.

  • Jackie

    Hi Des

    What’s the maximum amount of time can these wings be marinated.

  • Thanks for your comments everyone! Jackie- I don’t see any problem with marinating these overnight or while you’re at work if you need to. I wouldn’t do more than 24 hours though. Hope this helps!

  • Dmo

    Hey, Des

    Love this site, your food is incredible. You know what REALLY helps with the crispiness of the wings: add a TBS of baking powder in with everything else, it dries the skin but not the meat. You may find that you won’t even need the olive oil. Just a thing to try. Happy moving.

  • Pamela

    Just wanted to say a big Thank You for this fabulous recipe. We tried it a couple of days ago and absolutely loved it.

    Thanks to Dmo too for the tip re baking powder – must try that.

  • You’re welcome Pamela! I think I might have to try the baking powder tip too.

  • Anna

    loved your pizzas, what if I put them in my resturant menlu? I think people will love it.

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