Cherry-Lime Baked Wings - Rachael Ray In Season

Cherry-Lime Baked Wings

Take your favorite game-day snack to new heights.
Cherry-Lime Baked Wings
  • 8Servings



  • 4 lbs. chicken wings
  • 2 tbsp. canola oil
  • 1 tbsp. salt
  • 1 tsp. pepper


  • 1 cup cherry jam
  • 2 tbsp. fresh lime juice


  • Lime zest
  • Lime wedges


1. Position a rack in the top third of the oven; preheat to 450°. Line a large rimmed baking sheet with foil. Set a wire rack inside the baking sheet and coat with cooking spray.           

2. Cut off and discard the wingtips from 4 lbs. chicken wings; separate the flats (the parts that don't look like drumsticks) from the drumettes and pat dry. In a large bowl, toss the wings with 2 tbsp. canola oil, 1 tbsp. salt and 1 tsp. pepper; arrange on the rack in a single layer. Bake until the skin is crispy, about 45 minutes.                 

3. In a large bowl, combine the glaze ingredients. Transfer 1/4 cup glaze to a small bowl and toss the wings in the remaining glaze to coat. Arrange the wings on the rack in a single layer. Bake until the glaze is shiny and browned in spots and the chicken is cooked through, about 10 minutes; season.

4. Transfer the wings to a platter; dab with the reserved 1/4 cup glaze. Sprinkle with the lime zest topping. Serve with lime wedges.