Mexican Wings Recipes

CHILE-RUBBED WINGS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment paper and lightly oil. Mix the chile powder, cumin, coriander, cloves, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the wings and toss to coat.
• Spread the wings, spaced apart, on the prepared baking sheets. Bake, turning once, until browned and crisp, about 40 minutes.
• Hot:
• Ancho chile powder gives these a slightly smoky kick; serious wing lovers will want to step up the heat.
• Hotter:
• Put 2 jalapenos, 1/2 cup cilantro, 1/4 teaspoon cayenne, the juice of 1 lime and 1 1/2 tablespoons vegetable oil in a food processor and finely chop. Toss with the wings; marinate 2 hours. Brush off the marinade and rub and bake as directed, omitting the black pepper.
• Hottest:
• Marinate the wings in the jalapeno mixture (see above), then rub and bake as directed. About 5 minutes before they're finished baking, brush with a mixture of 3 tablespoons each honey and Sriracha sauce (hot Asian chili sauce).

MEXICAN BUFFALO WINGS WITH SALSA SAUCE

Steps:

• Mix tomato sauce, coconut sugar, cayenne, chili sauce, cumin, coriander, pepper, and salt together in a large bowl. Add chicken wings; toss to coat. Let marinate in the refrigerator for 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil. Place marinated wings on the rack.
• Bake in the preheated oven until wings are browned and dry, about 20 minutes.
• Meanwhile, combine tomatoes, onions, cilantro, lemon juice, jalapeno, sugar, and salt in a bowl to make the salsa.
• Transfer chicken wings to a large plate and pour salsa over the top.

MEXICAN CHICKEN WINGS

Steps:

• Preheat oven to 350.
• In a small bowl whisk together the oil,chili powder,oregano and cumin to blend well.
• Pulverize the tortilla chips in a food processor or blender.
• Pour into a shallow bowl.
• Dip the chicken pieces in the seasoned oil,then dredge in the ground chips until coated.
• Place on a foil lined baking sheet and bake for 45 minutes,until browned and crips.

MEXICAN-STYLE TORTILLA WINGS

Steps:

• Preheat the oven 375 degrees F. Oil a large baking sheet.
• Using a food processor or blender, pulverize the tortilla chips until finely ground, then place them in a bowl.
• In a separate bowl, whisk together the corn oil, chili powder, oregano, cumin, cayenne pepper, paprika, and black pepper. Dip the wings into the oil mixture, let excess oil drip off, then dredge them in the tortilla coating. Place coated wings on a large oiled baking sheet and bake for 35 to 40 minutes, following the method below, until the tortilla coating is browned and uniformly crispy.
• Method for Baking Wings: Using a paper towel, lightly oil a 9 by 13-inch baking sheet to prevent wings from sticking. Place your prepared wings in a single layer on a prepared baking sheet and bake in a preheated 350 degrees F oven until crispy brown, 30 to 40. If you are using a marinade, you can periodically baste wings for the first 15 minutes. If you are applying a barbecue glaze, apply during the last 10 minutes of cooking. For extra-crispy wings, you may place the wings under the broiler to 2 to 3 minutes at the end of cooking.

MEXICAN WINGS

Steps:

• Heat butter and hot sauce in steamer or on stovetop.
• Deep fry chicken wings in 350 degree F oil -- 12-14 minutes for frozen wings; 8 minutes thawed.
• Put wings in large bowl or pot. Ladle sauce over wings, swirling until all wings are covered.
• Serve hot.

MEXICAN CHICKEN WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. In a large bowl or shallow dish, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time. Turn to coat. , Transfer to a greased 13x9-in. baking pan. Bake, uncovered, at 375° for 25-27 minutes on each side or until juices run clear and coating is set., Meanwhile, in a blender, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings.

WINNING TEX-MEX PARTY WINGS

Steps:

• Heat oven to 425°F. Line 18x12-inch rimmed sheet pan with foil. Place rack on top of foil. Spray rack and foil generously with cooking spray. In small bowl, stir together ranch dressing and hot sauce; cover and refrigerate.
• In gallon-size resealable food-storage plastic bag, mix flour and taco seasoning mixes. Add chicken to bag; seal, and shake to coat chicken. Place in single layer on rack. Discard any remaining flour mixture. Brush both sides of chicken with melted butter.
• Bake 25 minutes. Turn chicken. Bake 18 to 22 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Transfer to serving platter, and sprinkle with cilantro. Serve with dressing.