Baked Chili Lime Chicken Wings

Mix together ingredients for the marinade, and in a food-safe bowl mix the marinade with the chicken wings. Set in the fridge to marinate for at least 5 hours, but ideally overnight.

Take chicken wings out of the fridge and discard extra marinade. Taking a large sheet of Reynolds Wrap^® Heavy Duty Foil, wrap 5–8 chicken wings inside.

Preheat your smoker to 300° F on two-zone indirect cooking. Set the foil-wrapped chicken on the cool side of the grill to cook for 30 minutes or until 165° F internal.

While the chicken is cooking, preheat a skillet for the chili lime sauce. Add oil to skillet and garlic paste. Let garlic brown (about 1–2 minutes). Add the rest of the ingredients for the sauce to the skillet and let simmer over the heat for 7–8 minutes or until thickened.

Pull chicken out of foil and place in a food-safe bowl. Add chili lime sauce on top of the chicken and toss. Take tossed chicken and place on the hot side of the grill to cook for 1 minute per side.

Once done, pull off, top with chopped cilantro and enjoy!