Ginger Garlic Chicken Wings

servings
4 servings
prep time
15 minutes
cook time
30 minutes
A tantalizing serving of chicken wings alongside a glass of zesty salsa topped with a lime wedge.

These crispy chicken wings are seasoned with ginger and garlic, giving them a flavorful kick. Paired with a refreshing salsa in a glass garnished with a lime, it’s a treat for both the eyes and the palate.

These ginger garlic chicken wings, whether cooked in an air fryer or baked, are better than any restaurant meal! For a special presentation, add homemade bruschetta served in a glass instead of on grilled bread.

(You might also complement the wings with (gluten-free) herb focaccia.)

Ingredients

  • •4.5 Kg (10 pound) bag of party chicken wings or whole wings, rinsed and drained
  • •15-30 ml (1 - 2 tablespoons) powdered Mexican chili-lime seasoning
  • •15 ml (1 tablespoon) powdered ginger powder, or more as needed
  • •5 ml (1 teaspoon) turmeric powder
  • •5 ml (1 teaspoon) dried tarragon
  • •5 ml (1 teaspoon) curry powder
  • •2.5 ml (½ teaspoon) paprika
  • •118-237 ml (½ to 1 cup) freshly squeezed lime juice
  • •60 ml (4 tablespoons) melted butter
  • •2 cloves garlic, finely chopped
  • •2 scallions, finely chopped
  • •15-30 ml (1 -2 tablespoons) finely grated fresh ginger

Preparation

    1. In a large bowl, combine the wings with Mexican chili-lime seasoning, ginger powder, turmeric, tarragon, curry powder, and paprika. Let the wings marinate for 15 to 30 minutes. Meanwhile preheat an oven or air fryer to 163°C (325°F). In a small bowl, combine the lime juice, butter,  garlic, scallions, and grated ginger; set aside.

  2. Place in baking pan for air fryer or oven. Fry or bake until well browned; if baking, this will take about 25 minutes, turning wings halfway through. Pour the reserved lime-butter mixture over the wings, and continue to cook for 2 more minutes.  Serve hot.

See more...

#fanfridayappetizerschickenFan Fridaypoultry

About the author

Evelyne is a southern girl who recently began to make her own dishes. Her late mother had a huge garden when she was young. She is now learning the benefits of eating from farm to table. She started experimenting with herbs and spices this spring and hasn’t turned back. She didn’t understand the health benefits of real cooking until she started losing weight from eating from her bounty. Her favorite ingredients are spices, which, she says “make the dish, and prove salt and pepper are not seasonings.”

Evelyne Malone

Evelyne Malone

Contributor

Recipe

Blackened Salmon with Hatch Chile Nectarine Salsa

A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.

More recipes to explore

Loading related recipes...