Cilantro Lime Grilled Chicken Wings with Avocado Dip
These Cilantro Lime Grilled Chicken Wings are marinated in a bright, herbaceous blend of fresh cilantro, lime, garlic, and cumin, then grilled to crispy, golden perfection. Served alongside a creamy avocado dip, they make a show-stopping appetizer or crowd-pleasing main dish. Bold, fresh, and incredibly easy to prepare, these wings will quickly become a go-to for any occasion.
Equipment
- Outdoor grill or grill pan
- Large mixing bowl
- Meat thermometer
- Tongs
- Small bowl for dip
Ingredients
For the Cilantro Lime Wings
- 2 lbs chicken wings split into flats and drumettes, patted dry
- 3 tbsp fresh lime juice about 2 limes
- 1 tsp lime zest
- 3 tbsp olive oil
- 5 cloves garlic minced
- 1/3 cup fresh cilantro finely chopped
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
For the Avocado Dip
- 2 ripe avocados pitted and scooped
- 3 tbsp plain Greek yogurt
- 1 tbsp fresh lime juice
- 1 jalapeño seeded and minced, optional
- 2 tbsp fresh cilantro chopped
- 1/2 tsp salt or to taste
Instructions
- In a large mixing bowl, whisk together the lime juice, lime zest, olive oil, minced garlic, chopped cilantro, ground cumin, salt, and black pepper until fully combined into a smooth marinade.
- Add the chicken wings to the bowl and toss thoroughly to ensure every wing is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
- While the wings marinate, prepare the avocado dip. Mash the ripe avocados in a small bowl to your preferred consistency. Fold in the Greek yogurt, lime juice, minced jalapeño if using, chopped cilantro, and salt. Mix until creamy and well combined. Press plastic wrap directly onto the surface and refrigerate until ready to serve.
- Preheat your grill to medium-high heat, approximately 400 to 425°F. Clean the grates thoroughly and brush lightly with oil to prevent sticking.
- Remove the wings from the marinade and allow any excess to drip off. Arrange them on the grill in a single layer, leaving a little space between each wing for even heat circulation.
- Grill the wings for 20 to 25 minutes total, turning every 5 to 6 minutes. Cook until the skin is golden, crispy, and charred in spots, and the internal temperature reaches 165°F when checked with a meat thermometer near the bone.
- Transfer the cooked wings to a serving platter and let them rest for 3 to 5 minutes. Serve immediately alongside the chilled avocado dip, garnished with fresh cilantro leaves and lime wedges.
Notes
For extra crispy wings, pat the chicken completely dry before marinating and avoid moving the wings too early on the grill. Let them release naturally before flipping. To keep the avocado dip from browning, press plastic wrap directly onto its surface and add extra lime juice. Wings can be marinated up to 24 hours in advance. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer for 8 to 10 minutes to restore crispiness.