Ingredients

The following ingredients have 4 Servings
  • 3 pounds chicken wings, tips off (whole or split) (about 12-15)
  • 1/3 cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoon lime juice
  • 2 teaspoon chili powder (or more, to taste)
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 3 tablespoon lime juice
  • 3 tablespoon honey
  • zest of 1 lime
  • 1 clove garlic, minced
  • 1 teaspoon chili powder or more, to taste
  • 1/2 teaspoon salt

Instruction

  • MARINATE WINGS: Mix marinade ingredients in a bowl. Place marinade in a ziploc bag with wings. Seal bag and massage to coat the wings well. Refrigerate for 30 minutes to 2 hours.
  • GRILL WINGS: Spray grill with oil (or use an oiled paper towel to oil grills) and heat to High. Tip: I also spray the wings with oil to avoid sticking on grill. Lower burners on half of grill to medium low heat (about 325F). Leave other half on High. Place wings on side with low heat. Cover and grill for 15-20 minutes, depending on the size of the wings, turning once or twice.
  • MIX GLAZE: In the meantime, combine ingredients for the glaze in a bowl. If you prefer the glaze a little thicker, place the ingredients in a small saucepan and boil for a minute until slightly thickened.
  • FINISH WINGS: Increase heat under wings to medium-high and continue grilling wings for a few minutes on each side to get a golden crispy skin on the wings. Brush glaze on wings with a pastry brush. Grill for a few minutes. Turn the wings. Glaze the other side and grill for a few more minutes. Watch carefully as the sugar in the glaze can burn easily. Serve hot or at room temperature.