Mexican Chicken Wings

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.