Crispy Chicken Wings, Salt, Lime Recipe

Prepare wings

Pat the wings dry with paper towels. If whole, separate at the joint into drumettes and flats and discard wing tips or save for stock. Drying thoroughly helps achieve crispiness.

Place the wings in a large bowl. Add 2 tsp fine sea salt, 1 tsp freshly ground black pepper, 3 tbsp fresh lime juice and 1 tbsp lime zest. Toss to coat evenly. Let marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If refrigerating, bring back to near room temperature (20–30 minutes) before cooking.

While the wings marinate, combine 4 tbsp cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika and 1 tsp extra fine sea salt in a shallow bowl or large zip-top bag. Whisk or shake to blend evenly.

Remove excess marinade from the wings by shaking off any pooled lime juice. Working in batches, toss the wings in the cornstarch mixture until lightly but evenly coated. Press the coating onto the skin so it adheres well—this layer promotes a crispy crust.

Oven method (recommended for convenience)

Preheat the oven to 220°C (425°F). Line a baking sheet with foil and place a wire rack on top. Arrange the coated wings in a single layer on the rack, leaving space between pieces. Lightly brush or spray the wings with ~1 tbsp neutral oil. Bake for 35–45 minutes, flipping once at 20–25 minutes, until the skin is deep golden brown and very crisp. Internal temperature should reach 74°C (165°F).

Air-fryer method (fast, extra crisp)

Preheat air-fryer to 200°C (400°F). Arrange wings in a single layer (you may need to cook in batches). Lightly brush or spray with oil. Cook for 18–22 minutes, shaking or flipping halfway, until crisp and golden.

Pan-fry / Shallow fry method (for maximum immediate crispiness)

Heat a wide heavy skillet over medium-high heat and add ~2–3 tbsp neutral oil. When shimmering, add wings in a single layer (work in batches). Fry 3–5 minutes per side until deeply golden and crisp and cooked through, reducing heat if the coating browns too quickly. Transfer to a rack or paper towel-lined plate to drain; finish remaining wings.

As soon as wings are cooked, sprinkle with 1/2 tsp coarse flaky sea salt while still hot so it adheres. Squeeze fresh lime wedges (2 pcs) over the wings for bright acidity, and sprinkle with chopped cilantro or parsley if using.

Serve immediately while hot and crispy. Provide extra lime wedges at the table and a small bowl of fine sea salt if guests like additional seasoning.