Cilantro and Lime Baked Chicken Wings

Allow the wings and drumsticks to come to room temperature before patting dry with a paper towel. Then, place in a large bowl.
In a small bowl, whisk together the honey, olive oil, lime juice and lime zest.
In another bowl, add the chili powder, tajin, cumin, garlic powder, smoked paprika, salt and pepper. Combine the seasonings, then sprinkle into the bowl with the other ingredients and mix to incorporate.
Reserve one fourth (2-3 tablespoons) of the sauce mixture and set to the side.
Pour the remanning sauce over the chicken and use tongs to evenly disperse to ensure each wing and drumstick is throughly coated in the sauce.
Refrigerate for at least 30 minutes. Then, preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper before placing a wire rack on top.
Next, place the wings and drumsticks on the wire rack and place on the center rack. Bake for 30 minutes, brushing the chicken with the reserved sauce at the halfway point.
After the allotted time, broil on high for 2-3 minutes. Keep a close on the chicken during this time to prevent it from burning.
Remove from the oven and allow to cool for 5-10 minutes. Then, transfer the wings and drumsticks to a large bowl.
Mince the cilantro, then set to the side. Sprinkle the olive oil and lime juice over the chicken wings before garnishing with the minced cilantro. Finally, toss to combine to coat each wing and drumstick.
For the Jalapeño Ranch Dip
Add the olive oil to a small saucepan and bring the heat to medium-high before. Then, mince one shallot and add to the saucepan.
Sauté the shallot, stirring consistently to prevent it from burning, for three minutes before reducing the heat to medium and adding the garlic and jalapeño.
Cook down for two minutes, then remove from heat and add to a blender with the greek yogurt, cilantro, lime juice, lime zest, salt and pepper. Blend until smooth and creamy.
Transfer the jalapeño ranch dip to a serving bowl. Serve it alongside the chicken and enjoy!