These Garlic Fajita Chicken Wings are infused with fresh lime juice, garlic, cilantro, and traditional fajita seasonings for a bright, bold flavor. Marinated for hours and roasted until tender and golden, they deliver a delicious combination of citrus, herbs, and Southwestern spices.
Flavor Profile
Garlicky, zesty, citrusy, 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 several times to coat the wings evenly.
- Refrigerate for at least 4 hours or up to 24 hours, turning the bag occasionally.
- Preheat the oven to 375°F (190°C).
- Remove the wings from the marinade, reserving the marinade.
- Arrange the wings in a single layer on a broiler pan or baking rack.
- Bake for 45 to 60 minutes.
- During the first half of cooking, brush the wings occasionally with the reserved marinade.
- 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 crushed red pepper flakes to ½ teaspoon for additional heat.
Add 1 teaspoon chili powder for a smoky fajita flavor.
Serve with sliced jalapeños or hot salsa.
Make-Ahead Tips
Marinate the wings overnight for the deepest flavor.
The marinade can be prepared up to 2 days ahead and refrigerated.
Serving Suggestions
Serve with guacamole, salsa, sour cream, or queso dip.
Pair with Mexican rice, grilled peppers and onions, or corn salad.
Garnish with fresh cilantro and lime wedges.
GARLIC FAJITA CHICKEN WINGS (Bold Garlic-Lime Southwest 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 several times to coat the wings evenly.
- Refrigerate for at least 4 hours or up to 24 hours, turning the bag occasionally.
- Preheat the oven to 375°F (190°C).
- Remove the wings from the marinade, reserving the marinade.
- Arrange the wings in a single layer on a broiler pan or baking rack.
- Bake for 45 to 60 minutes.
- During the first half of cooking, brush the wings occasionally with the reserved marinade.
- 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 for a smoky fajita flavor.
Serve with sliced jalapeños or hot salsa. Make-Ahead Tips Marinate the wings overnight for the deepest flavor.
The marinade can be prepared up to 2 days ahead and refrigerated. Serving Suggestions Serve with guacamole, salsa, sour cream, or queso dip.
Pair with Mexican rice, grilled peppers and onions, 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 marinades that feature lime juice, garlic, cilantro, and Southwestern spices to create bright and flavorful grilled dishes.
Source: Taste of Home
Nutrition Information
Estimated per serving (based on 4 servings)
Calories: 290
Protein: 23 g
Carbohydrates: 2 g
Fat: 20 g
Saturated Fat: 5 g
Cholesterol: 95 mg
Sodium: 365 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
