Soy-Lime Baked Buffalo Wings deliver a bright, tangy citrus note with savory, salty heat. These baked wings are a lighter, gluten-free alternative to classic fried Buffalo wings, and they stay crisp and flavorful when cooked at a high oven temperature.
I prefer wings over other cuts of chicken because the balance of skin and meat is perfect for delivering concentrated flavor. They lend themselves to endless marinades and sauces, and this soy-lime version combines bright citrus with tamari and hot sauce for a bold, balanced profile.
The wings are marinated in a simple blend of fresh lime juice, tamari (a gluten-free alternative to soy sauce), and Frank’s RedHot. Marinating allows the lime and tamari to penetrate the skin and meat while the hot sauce adds depth. After marinating, the wings are baked at a high temperature to crisp the skin without deep-frying.
Baking wings is easier and healthier than frying, and when you use a very hot oven and a wire rack, the heat circulates under and around the wings so they crisp up nicely. A cornstarch slurry thickens the remaining hot sauce for a glossy, clingy finish when tossed with the cooked wings.
Recipe Tips for Making Soy-Lime Baked Buffalo Wings:
For the crispiest results, arrange the wings on a wire rack set into a rimmed baking sheet so air can circulate underneath. If you don’t have a rack, spread the wings in a single layer on a foil-lined baking sheet to make cleanup easier. Pat wings dry before marinating if they are wet—this helps the skin brown. Keep an eye on the broiler at the end; it only takes a few minutes to achieve a golden finish.
More Chicken Wing Recipes:
- Air Fryer Cherry Chipotle Wings
- Air Fryer Buffalo Chicken Drumsticks
- Air Fryer Ranch Wings
Soy-Lime Baked Buffalo Wings
Soy-Lime Baked Buffalo Wings combine tart lime, savory tamari, and spicy hot sauce for a bright, well-rounded wing that’s baked, not fried. These gluten-free wings are ideal for game day, parties, or a flavorful weeknight meal.
Appetizer
American
baked wings
Ingredients
- 1/2 cup fresh lime juice
- 1/4 cup tamari
- 6 tablespoons Frank’s RedHot Sauce, divided
- 3 pounds chicken wings, wing tips discarded; split into drumettes and flats
- 3 tablespoons water
- 1 teaspoon cornstarch
- blue cheese dressing and celery sticks, for serving
Instructions
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In a large resealable bag, combine the lime juice, tamari, and 3 tablespoons of the hot sauce. Add the wings, seal the bag, and massage gently so each piece is coated. Refrigerate for 1 to 4 hours to let the flavors penetrate.
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When ready to cook, preheat the oven to 450°F (232°C). Position a wire rack inside a rimmed baking sheet and lightly spray or oil the rack so wings don’t stick.
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Arrange the wings on the rack, meaty side down, and discard the used marinade. Bake on the middle oven rack for 15 minutes.
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Flip each wing and bake for another 10 minutes. After this, switch the oven to broil, flip the wings so the skin side is up, and broil until the skin is browned and crisp—about 3–5 minutes. Watch them closely to prevent burning.
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While the wings finish, warm the remaining 3 tablespoons of hot sauce in a small saucepan over medium heat. In a small bowl, whisk the water and cornstarch until smooth, then stir it into the hot sauce. Heat until slightly thickened, then remove from the heat.
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Transfer the cooked wings to a large mixing bowl, pour the thickened hot sauce over them, and toss to coat evenly. Serve immediately with blue cheese dressing and celery sticks.
Disclosure: Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.
Recipe adapted from Eating Well