Description
These Mexican Wings combine crispy fried chicken wings with a flavorful sauce featuring hot sauce, ketchup, chili powder, cumin, and garlic. The result is a bold Southwestern-inspired wing that delivers tangy heat with smoky Mexican-style seasoning.
Flavor Profile
Spicy, tangy, smoky, savory, Southwestern-inspired
Equipment Needed
Whisk
Deep fryer or large heavy pot
Deep-fry thermometer
Large mixing bowl
Paper towel-lined tray
Tongs
Measuring cups and spoons
Serving platter
Ingredients
5 pounds chicken wings, separated
10 ounces hot sauce
½ cup margarine, melted
¼ cup ketchup
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
Vegetable oil, for frying
Instructions
- Separate the chicken wings into flats and drumettes and remove the tips.
- Pat the wings dry thoroughly with paper towels.
- Heat vegetable oil to 365°F (185°C) in a deep fryer or large heavy pot.
- Fry the wings in batches for 6 to 9 minutes, depending on size.
- Cook until crispy, golden brown, and the internal temperature reaches 165°F (74°C).
- Remove the wings and drain well on paper towels.
- While the wings cook, prepare the sauce.
- In a saucepan over medium-low heat, combine the hot sauce, melted margarine, ketchup, chili powder, cumin, and garlic powder.
- Stir frequently until smooth and heated through.
- Transfer the cooked wings to a large mixing bowl.
- Pour the hot sauce mixture over the wings.
- Toss until evenly coated.
- Transfer to a serving platter and serve immediately.
Recipe Notes
Heat Adjustment Suggestions
Increase the chili powder or add cayenne pepper for more heat.
Add diced jalapeños to the sauce for a fresh spicy kick.
Reduce the hot sauce slightly for a milder version.
Make-Ahead Tips
The sauce can be prepared up to 5 days ahead and refrigerated.
Cooked wings may be reheated in a 400°F (204°C) oven before tossing with sauce.
Serving Suggestions
Serve with guacamole, salsa, sour cream, or queso dip.
Pair with Mexican rice, tortilla chips, black beans, or street corn.
Garnish with chopped cilantro and lime wedges.
MEXICAN WINGS (Southwestern Buffalo Wings With Bold Chili Heat)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- Pat the wings dry thoroughly with paper towels.
- Heat vegetable oil to 365°F (185°C) in a deep fryer or large heavy pot.
- Fry the wings in batches for 6 to 9 minutes, depending on size.
- Cook until crispy, golden brown, and the internal temperature reaches 165°F (74°C).
- Remove the wings and drain well on paper towels.
- While the wings cook, prepare the sauce.
- In a saucepan over medium-low heat, combine the hot sauce, melted margarine, ketchup, chili powder, cumin, and garlic powder.
- Stir frequently until smooth and heated through.
- Transfer the cooked wings to a large mixing bowl.
- Pour the hot sauce mixture over the wings.
- Toss until evenly coated.
- Transfer to a serving platter and serve immediately.
Nutrition
Notes
Add diced jalapeños to the sauce for a fresh spicy kick.
Reduce the hot sauce slightly for a milder version. Make-Ahead Tips The sauce can be prepared up to 5 days ahead and refrigerated.
Cooked wings may be reheated in a 400°F (204°C) oven before tossing with sauce. Serving Suggestions Serve with guacamole, salsa, sour cream, or queso dip.
Pair with Mexican rice, tortilla chips, black beans, or street corn.
Garnish with chopped cilantro and lime wedges.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by Buffalo wings and Southwestern cuisine, combining traditional hot wing sauce with classic Mexican spices such as cumin and chili powder.
Source: Taste of Home
Nutrition Information
Estimated per serving (based on 10 servings)
Calories: 455
Protein: 29 g
Carbohydrates: 3 g
Fat: 35 g
Saturated Fat: 9 g
Cholesterol: 115 mg
Sodium: 980 mg
Fiber: 0 g
Sugar: 2 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 5 pounds chicken wings
Difficulty: Easy
