Description
These Mexican Chicken Wings are coated in a flavorful blend of chili powder, cumin, oregano, and crushed tortilla chips before being baked until crispy and golden. The crunchy coating and Southwestern-inspired seasonings create a delicious appetizer that's perfect for parties, game days, and family gatherings.
Flavor Profile
Crunchy, savory, smoky, mildly spicy, Southwestern-inspired
Equipment Needed
Small mixing bowl
Whisk
Shallow bowl
Baking sheet
Aluminum foil
Tongs
Measuring cups and spoons
Serving platter
Ingredients
½ cup corn oil
¼ cup chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
12 ounces tortilla corn chips
1 pound chicken wings, separated
Instructions
- Preheat the oven to 350°F (177°C).
- Line a baking sheet with aluminum foil and lightly coat it with nonstick cooking spray.
- In a small bowl, whisk together the corn oil, chili powder, oregano, and cumin until fully blended.
- Place the tortilla chips into a food processor.
- Pulse until finely crushed.
- Transfer the crushed chips to a shallow bowl.
- Dip each chicken wing piece into the seasoned oil mixture.
- Roll the wings in the crushed tortilla chips until completely coated.
- Arrange the coated wings in a single layer on the prepared baking sheet.
- Bake for approximately 45 minutes.
- Continue baking until the coating is golden brown and crispy and the wings reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve hot.
Recipe Notes
Heat Adjustment Suggestions
Add ½ teaspoon cayenne pepper to the oil mixture for extra heat.
Use spicy tortilla chips for additional flavor.
Serve with hot sauce or sliced jalapeños on the side.
Make-Ahead Tips
The tortilla chip coating can be prepared up to 2 days in advance.
Coated wings may be refrigerated for several hours before baking.
Serving Suggestions
Serve with guacamole, salsa, queso dip, or sour cream.
Pair with Mexican rice, black beans, or corn salad.
Garnish with chopped cilantro and lime wedges for added freshness.
MEXICAN CHICKEN WINGS (Crunchy Chili-Lime Fiesta Wings)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C).
- Line a baking sheet with aluminum foil and lightly coat it with nonstick cooking spray.
- In a small bowl, whisk together the corn oil, chili powder, oregano, and cumin until fully blended.
- Place the tortilla chips into a food processor.
- Pulse until finely crushed.
- Transfer the crushed chips to a shallow bowl.
- Dip each chicken wing piece into the seasoned oil mixture.
- Roll the wings in the crushed tortilla chips until completely coated.
- Arrange the coated wings in a single layer on the prepared baking sheet.
- Bake for approximately 45 minutes.
- Continue baking until the coating is golden brown and crispy and the wings reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and serve hot.
Nutrition
Notes
Use spicy tortilla chips for additional flavor.
Serve with hot sauce or sliced jalapeños on the side. Make-Ahead Tips The tortilla chip coating can be prepared up to 2 days in advance.
Coated wings may be refrigerated for several hours before baking. Serving Suggestions Serve with guacamole, salsa, queso dip, or sour cream.
Pair with Mexican rice, black beans, or corn salad.
Garnish with chopped cilantro and lime wedges for added freshness.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by Southwestern and Mexican-style flavors that combine chili spices with crispy tortilla coatings for a crunchy, flavorful appetizer.
Source: Taste of Home
Nutrition Information
Estimated per serving (based on 4 servings)
Calories: 420
Protein: 18 g
Carbohydrates: 18 g
Fat: 30 g
Saturated Fat: 4 g
Cholesterol: 70 mg
Sodium: 520 mg
Fiber: 3 g
Sugar: 1 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Difficulty: Easy
