Ingredients
½ cup FAGE Sour Cream
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2.5 teaspoons fine sea salt
¼ teaspoon cayenne pepper
2½ pounds split chicken wings
2 teaspoons water
For the Glaze:
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon red pepper flakes
2 teaspoons sherry, apple cider, or rice vinegar
1½ teaspoons olive oil
1 pinch of salt
For Cilantro-Sour Cream Dipping Sauce:
½ cup FAGE Sour Cream
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
½ teaspoon fine sea salt
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Steps
- In a large bowl mix together sour cream, lime juice, oil, chili powder, garlic powder, onion powder, salt, and cayenne until smooth. Toss chicken wings in marinade, cover, refrigerate, and let sit at least 4 hours or up to overnight.
- Preheat oven to 425 degrees Fahrenheit. Line 2 baking sheets with racks and spray racks with cooking spray.
- Remove wings from marinade and wipe off excess. Place wings on racks and bake for 25 minutes. Flip wings over and bake 15 minutes more or until deep golden brown.
- For the glaze, in a small bowl whisk to combine mustard, honey, pepper flakes, vinegar, and oil.
- Brush wings with glaze on both sides. Return to the oven to bake for 10-15 minutes more.
- While wings bake, prepare dipping sauce. In a small serving bowl whisk to combine sour cream, lime juice, cilantro, and salt.
- Transfer wings to a serving dish. If desired, sprinkle with green onion. Serve with sour cream sauce alongside.
More About The Recipe
This recipe was created with our partner ChefsFeed.
