Step 1

Preheat oven to 425°F. Pat the chicken wings dry with a paper towel. Combine flour, baking powder, garlic powder, chili powder, salt, lime zest in large bowl. Add the wings in batches (3 or 4 at a time) and toss to coat.

Step 2

Arrange the chicken wings on a wire rack lightly sprayed with cooking spray, set into a large rimmed sheet pan.

Step 3

Bake for 30-35 minutes, or until crisp and the internal temperature reaches at least 165° F.

Step 4

Meanwhile, combine the sauce ingredients (butter, honey, lime juice, chili powder, garlic powder, lime zest, and salt) to a small saucepan. Cook over medium high heat, stirring frequently, until the honey has melted and the sauce is starting to bubble and thicken.

Step 5

Stir together the dip ingredients and refrigerate until ready to use.

Step 6

When wings have finished baking, put them in a large bowl, pour the sauce over, and toss until the wings are coated with sauce.

Step 7

OR: Brush each wing with sauce. Reserve about ¼ cup of sauce to brush on after broiling.

Step 8

Place the wings about 6 inches away from the broiler. Turn the broiler to high and cook for 2-3 minutes or until the wings start to caramelize. Don’t walk away-- they can burn very quickly!

Step 9

Brush with the remaining sauce.

Step 10

Serve hot, garnished with green onions or parsley, if desired. Serve sour cream dip on the side.