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Jalapeño Lime Chicken Wings

Spicy jalapeño lime chicken wings with cilantro lime butter. Grilled or smoked to crispy perfection.
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Ingredients Method Notes

Ingredients
  

  • For the Wings:
  • 2 lbs chicken wings
  • 1½ tbsp jalapeño lime seasoning
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • Juice of 2 limes divided — 1 for marinade, 1 for finishing
  • Optional: 1–2 fresh jalapeños sliced for extra heat
  • Optional: Zest of 1 lime for extra citrus flavor
  • Butter Cilantro Lime Toss:
  • 1 stick ½ cup unsalted butter
  • 1 tsp chili flakes
  • 1 tbsp fresh chopped cilantro
  • Juice of 1 lime

Method
 

  1. In a bowl, mix olive oil, jalapeño lime seasoning, garlic powder, chili powder, and juice of 1 lime. Add wings and toss until fully coated. Marinate 30 minutes to 2 hours in fridge.
  2. For Grill: Preheat to 400°F. Place wings on grill, close lid, and cook 6-8 minutes per side, flipping every 6-8 minutes until golden and crispy. Pull when internal temp hits 185°F, about 35-45 minutes total.
  3. For Smoker: Smoke at 300°F for 45 minutes to 1 hour. Raise temp to 375°F and continue smoking another 15-20 minutes to crisp skin. Pull when internal temp hits 185°F.
  4. Optional: Add jalapeño slices on grill during last 10 minutes for smoky heat.
  5. While wings cook, melt butter in small pan over medium heat. Stir in chili flakes and cilantro. Add lime juice, simmer 1 minute, remove from heat.
  6. Place cooked wings in large bowl. Pour warm cilantro lime butter over wings and toss until coated. Finish with squeeze of remaining lime juice.
  7. Garnish with extra jalapeño lime seasoning, chopped cilantro, and lime wedges.

Notes

Pull wings at 185°F internal temp for perfect tender meat and crispy skin—not 165°F. Pat wings dry before marinating for crispier skin. Use mild wood like apple or cherry if smoking—avoid hickory or mesquite. Fresh lime juice at the end is essential—don't skip it. The butter sauce keeps wings moist even if they sit for 20-30 minutes. Leftover wings keep in fridge for 3-4 days and reheat well in oven or air fryer.

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