In a large bowl mix together sour cream, lime juice, oil, chili powder, garlic powder, onion powder, salt, and cayenne until smooth. Toss chicken wings in marinade, cover, refrigerate, and let sit at least 4 hours or up to overnight
Preheat oven to 425 degrees Fahrenheit. Line 2 baking sheets with racks and spray racks with cooking spray
Remove wings from marinade and wipe off excess. Place wings on racks and bake for 25 minutes. Flip wings over and bake 15 minutes more or until deep golden brown
For the glaze, in a small bowl whisk to combine mustard, honey, pepper flakes, vinegar, and oil
Brush wings with glaze on both sides. Return to the oven to bake for 10-15 minutes more
While wings bake, prepare dipping sauce. In a small serving bowl whisk to combine sour cream, lime juice, cilantro, and salt
Transfer wings to a serving dish. If desired, sprinkle with green onion. Serve with sour cream sauce alongside
Ingredients
1/2 cup FAGE Sour Cream
2 tbsp fresh lime juice
1 tbsp olive oil
1 tbsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 1/2 tsp fine sea salt
1/4 tsp cayenne pepper
2 1/2 lbs. split chicken wings
2 tsp water
For the Glaze: 2 tbsp Dijon mustard
For the Glaze: 2 tbsp honey
For the Glaze: 1 tsp red pepper flakes
For the Glaze: 2 tsp sherry, apple cider, or rice vinegar
For the Glaze: 1½ tsp olive oil
For the Glaze: 1 pinch of salt
For Cilantro-Sour Cream Dipping Sauce: 1/2 cup FAGE Sour Cream
For Cilantro-Sour Cream Dipping Sauce: 1 tbsp fresh lime juice
For Cilantro-Sour Cream Dipping Sauce: 2 tbsp chopped fresh cilantro
For Cilantro-Sour Cream Dipping Sauce: 1/2 tsp fine sea salt
