Coconut Lime Chicken Wings (Crispy, Sticky, Sweet and Savory)

These coconut lime chicken wings are crispy oven-baked wings tossed in a creamy coconut lime glaze made with full-fat coconut milk, fresh lime juice, and a touch of honey. The sauce is bright, lightly sticky, and perfectly balanced between sweet, savory, and tangy. Perfect for appetizers, game day, or an easy tropical-inspired dinner, these baked coconut lime wings are packed with flavor and easy to make.

Course Appetizer, dinner, Game Day, Main Course, Party Food

Cuisine American, Fusion, Hawaiian-Inspired, Tropical

Keyword baked coconut lime wings, coconut chicken wings, coconut lime chicken wings, coconut lime glaze, coconut lime sauce, crispy baked chicken wings, easy chicken wing recipe, game day chicken wings, honey lime chicken wings, lime chicken wings, oven baked chicken wings, sticky coconut wings, sweet and savory chicken wings, tropical chicken wings, tropical wing recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings 4 servings

Calories 445kcal

Cost $12 for entire recipe

Equipment

Baking sheet
Wire rack (for crispy wings)
Large mixing bowl
Small saucepan
Whisk
Measuring cups and spoons
Tongs or spatula
paper towels

Ingredients

Chicken Wings

2 to 2½ lbs chicken wings split
1 tbsp baking powder
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder

Coconut Lime Glaze

½ cup full-fat coconut milk
1 tbsp honey
1 tbsp fresh lime juice
1 tsp lime zest
2 tsp soy sauce
1 clove garlic minced
½ tsp cornstarch
1 tbsp water

Instructions

Step 1: Prepare the Wings

Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings very dry with paper towels.
In a large bowl, toss the wings with baking powder, salt, pepper, garlic powder, and onion powder until evenly coated.
Arrange wings in a single layer on the wire rack.

Step 2: Bake the Wings

Bake for 40 to 45 minutes, flipping halfway through, until the wings are golden brown and crispy.

Step 3: Make the Coconut Lime Glaze

In a small saucepan, combine coconut milk, honey, soy sauce, and minced garlic. Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes.
In a small bowl, mix cornstarch and water. Stir into the sauce and cook for 30 to 60 seconds until slightly thickened.
Remove from heat and stir in lime juice and lime zest.

Step 4: Toss the Wings

Transfer the hot crispy wings to a large bowl. Pour the coconut lime glaze over the wings and toss until evenly coated.
Serve immediately.

Notes

Use Full-Fat Coconut Milk

Use full-fat coconut milk for the best creamy texture and rich coconut flavor. Light coconut milk will create a thinner sauce that does not cling as well to the crispy chicken wings. Shake the can before measuring to ensure the coconut milk is fully combined.

Dry the Wings Well

Pat the chicken wings completely dry before seasoning. Removing excess moisture helps the baking powder crisp the skin and creates golden, crispy baked chicken wings without frying.

Use a Wire Rack for Crispiness

Bake the wings on a wire rack instead of directly on a baking sheet. This allows hot air to circulate around the wings, resulting in evenly crispy coconut lime chicken wings.

Add Lime Juice at the End

Add the lime juice after simmering the glaze. Cooking lime juice too long can dull the citrus flavor, while adding it at the end keeps the coconut lime glaze bright and fresh.

Adjust the Glaze Consistency

If the glaze thickens too much, add one tablespoon of warm water or additional coconut milk to loosen it. If the glaze is too thin, simmer for another minute until slightly sticky.

Garnish for Extra Flavor

For extra coconut lime flavor, garnish with toasted coconut flakes, fresh lime zest, chopped cilantro, or sliced green onions before serving.

Air Fryer Option

These coconut lime chicken wings can also be made in the air fryer. Cook at 400°F for 20 to 22 minutes, shaking halfway through, until crispy.