Cole Saladino/Thrillist

Green Chili Chicken Wings Recipe

Total Time:  1 hour
Yield:  6-8 servings


  • 5 pounds chicken wings, split at the joints and tips removed
  • 3 tablespoons kosher salt
  • Zest of 2 limes
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 5 fresh Anaheim green chiles
  • 1 stick unsalted butter, melted
  • ½ cup green jalapeño hot sauce
  • 1 coarsely chopped jalapeño (optional)
  • 1 teaspoon garlic powder
  • 1 cup creamy blue cheese dip, for serving
  • Celery and carrot sticks, for serving


  • Preheat the oven to 500°F and position racks in the middle and upper third. Spread the wings out on 2 greased baking sheets in a single layer. Combine salt, lime zest, cumin, and coriander; sprinkle evenly on wings. Roast the chicken for 45 minutes, turning once, until browned and crispy.
  • Hold fresh chiles over an open flame on the stove until skins begins to blister. Place them in a bowl and cover with plastic wrap; allow to steam for 10 minutes. Remove stems, peel skin off, and purée in a blender until smooth. Add melted butter, hot sauce, jalapeño, and garlic powder; purée on high until smooth. Transfer sauce to a large mixing bowl.
  • Add chicken wings to the bowl with the chili sauce and toss to coat. Pour the wings and any extra sauce onto a large platter and serve right away with blue cheese and celery.