Scorpion Chili Lime Wings Recipe

Prepare wings

Pat the wings dry with paper towels. If whole, separate into drumettes and flats and discard wing tips or save for stock. Place wings in a large bowl or zip-top bag.

Make marinade

In a small bowl whisk together gochujang, soy sauce, rice vinegar, honey, lime juice, minced garlic, grated ginger, scotch bonnet/habanero puree (if using), neutral oil, kosher salt, and black pepper until smooth and uniform.

Marinate

Pour the marinade over the wings and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or up to overnight for more flavor. Remove wings from refrigerator 20 minutes before cooking to take off chill.

Preheat oven (or fryer/air fryer)

For oven: preheat to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. For air fryer: preheat to 400°F (200°C). For deep-fryer: heat oil to 350°F (177°C).

Dry coat wings

In a shallow bowl combine cornstarch and baking powder. Remove wings from marinade, letting excess drip off (do not rinse). Lightly toss wings in the cornstarch-baking powder mixture until lightly coated; this helps crisp the skin. Reserve remaining marinade for glazing if desired.

Cook wings (oven method)

Arrange wings in a single layer on the wire rack, skin side up, leaving space between pieces. Bake for 35–45 minutes, flipping once at about 20–25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For air fryer: cook in a single layer at 400°F (200°C) for 20–25 minutes, shaking or flipping halfway. For deep-fry: fry in batches 6–8 minutes until golden and crisp, then drain on paper towels.

Optional glaze

If you prefer a stickier finish, bring the reserved marinade to a simmer in a small saucepan for 2–3 minutes to kill bacteria, then brush lightly over cooked wings and return to oven or air fryer for 2–3 minutes to set.

Dry toss with Tajín

While wings are still hot, place them briefly in a large bowl and sprinkle the Tajín over evenly (use about 2–3 tbs, or to taste). Toss gently so the seasoning adheres to the hot surface. If you used a glaze, apply a lighter dusting so it doesn’t clump.

Make blue cheese dip

In a small bowl combine blue cheese crumbles, sour cream, mayonnaise, lime juice, hot sauce (if using), salt, and pepper. Mash a portion of the blue cheese into the base with a fork to create a creamy texture while leaving some crumbles for bite. Taste and adjust seasoning. Chill until ready to serve.

Finish & plate

Transfer the Tajín-coated wings to a serving platter. Sprinkle sliced green onions (both white and green parts) over the wings and scatter toasted sesame seeds if using. Serve with lime wedges on the side and the blue cheese dip in a small bowl for dipping.