These Fajita Chicken Wings are marinated in a bright blend of lime juice, cilantro, garlic, cumin, and oregano, giving them the bold flavors of classic fajitas. Baked until golden and juicy, they make a flavorful appetizer or main dish with a fresh Southwestern flair.
Flavor Profile
Zesty, citrusy, savory, herbaceous, mildly spicy
Equipment Needed
Broiler pan or baking sheet with rack
Ingredients
12 chicken wings, separated
Marinade
¼ cup fresh lime juice
2 tablespoons vegetable oil
3 tablespoons fresh cilantro, chopped
1 garlic clove, minced
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Instructions
- Separate the chicken wings into flats and drumettes and remove the tips.
- Place the wings in a large resealable plastic bag.
- In a small bowl, whisk together the lime juice, oil, cilantro, garlic, cumin, salt, oregano, and red pepper flakes.
- Pour the marinade over the wings.
- Seal the bag and turn to coat the wings evenly.
- Refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
- Preheat the oven to 375°F (190°C).
- Remove the wings from the marinade, reserving the marinade.
- Arrange the wings on a broiler pan or baking rack in a single layer.
- Bake for 45 to 60 minutes, brushing occasionally with the reserved marinade during the first half of cooking.
- Continue baking until the wings are golden brown and reach an internal temperature of 165°F (74°C).
- Discard any remaining marinade.
- Transfer the wings to a serving platter and serve hot.
Recipe Notes
Heat Adjustment Suggestions
Increase the red pepper flakes to ½ teaspoon for additional heat.
Add 1 teaspoon chili powder to the marinade for a smoky fajita flavor.
Serve with hot salsa or jalapeño slices.
Make-Ahead Tips
Marinate the wings overnight for deeper flavor.
The marinade can be prepared up to 2 days in advance.
Serving Suggestions
Serve with guacamole, salsa, sour cream, or queso dip.
Pair with Mexican rice, grilled vegetables, or corn salad.
Garnish with fresh cilantro and lime wedges.
FAJITA CHICKEN WINGS (Zesty Southwest Lime & Cilantro Wings)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- Place the wings in a large resealable plastic bag.
- In a small bowl, whisk together the lime juice, oil, cilantro, garlic, cumin, salt, oregano, and red pepper flakes.
- Pour the marinade over the wings.
- Seal the bag and turn to coat the wings evenly.
- Refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
- Preheat the oven to 375°F (190°C).
- Remove the wings from the marinade, reserving the marinade.
- Arrange the wings on a broiler pan or baking rack in a single layer.
- Bake for 45 to 60 minutes, brushing occasionally with the reserved marinade during the first half of cooking.
- Continue baking until the wings are golden brown and reach an internal temperature of 165°F (74°C).
- Discard any remaining marinade.
- Transfer the wings to a serving platter and serve hot.
Nutrition
Notes
Add 1 teaspoon chili powder to the marinade for a smoky fajita flavor.
Serve with hot salsa or jalapeño slices. Make-Ahead Tips Marinate the wings overnight for deeper flavor.
The marinade can be prepared up to 2 days in advance. Serving Suggestions Serve with guacamole, salsa, sour cream, or queso dip.
Pair with Mexican rice, grilled vegetables, or corn salad.
Garnish with fresh cilantro and lime wedges.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional fajita seasonings that combine lime, cilantro, garlic, cumin, and oregano to create bright, bold Southwestern flavors.
Source: Taste of Home
Nutrition Information
Estimated per serving (based on 4 servings)
Calories: 285
Protein: 23 g
Carbohydrates: 2 g
Fat: 20 g
Saturated Fat: 5 g
Cholesterol: 95 mg
Sodium: 360 mg
Fiber: 0 g
Sugar: 0 g
Prep Time: 10 minutes
Marinate Time: 4 hours
Cook Time: 50 minutes
Total Time: 5 hours
Yield: 24 wing pieces Difficulty: Easy
