Search
by Ingredient

Mexican Chicken Wings

StarStarStarStarHalf star

Submitted by susan

Mexican chicken wings coated in chili-cumin-oregano oil and dredged in crushed tortilla chips, then baked until golden and crispy. A crunchy, spicy oven-baked wing.

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

Crushed tortilla chips as a breading for chicken wings. That’s the move that makes these Mexican-spiced wings crunchier and more flavorful than any standard breadcrumb coating.

The wings get dipped in corn oil whisked with chili powder, oregano, and cumin, then rolled through pulverized tortilla chips. The chip coating bakes into a salty, corn-flavored crust with serious crunch. The chili-spiced oil underneath keeps the meat juicy and infuses every bite with smoky, earthy warmth.

Forty-five minutes in the oven at moderate heat is all it takes. The low-and-slow approach lets the coating crisp evenly without burning the chili powder (which turns bitter at high temperatures). No deep-frying, no flipping, no babysitting. Just line a sheet with foil, lay the wings out, and let the oven do the work.

Pro Tips

  • Pulverize the tortilla chips to a fine, even crumb in the food processor. Large chunks fall off during baking and leave bare spots.
  • Use plain salted tortilla chips, not flavored ones. The chili-cumin oil provides all the seasoning you need.
  • Don’t skip the foil on the baking sheet. The chili oil and chip crumbs will cement to an unlined pan.
  • Let the wings rest for a couple of minutes after baking. The coating sets up firmer as it cools slightly.

Variations

  • Serve with a cool ranch or cilantro-lime dipping sauce to contrast the heat.
  • Use lime-flavored tortilla chips for a citrusy twist on the coating.
  • Try this technique on boneless chicken thighs for Mexican-style chicken tenders.

Ingredients

½ 118
CUP ML CORN OIL
¼ 59
CUP ML CHILI POWDER *
1 5
TEASPOON ML OREGANO
1 5
TEASPOON ML CUMIN
ground
12 346.8
OUNCES ML/G TORTILLA CHIP
1 453.6
POUND G CHICKEN WING
disjointed & tips discarded

Directions

  1. Preheat oven to 350?. In a small bowl, whisk together the oil, chili powder, oregano and cumin to blend well.

  2. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl.

  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until coated.

Set on a foil-lined baking sheet and bake for 45 minutes until browned and crisp outside and tender inside.

Serve hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 655 63% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 298mg 12%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 50g
Vitamin A 3% Vitamin C 0%
Calcium 11% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
More health news

Email this recipe