MEXICAN CHICKEN WINGS
I make these spicy appetizers for parties and football games and never have any leftovers. The hot wings contrast nicely with the cool but zippy dip. When the wings run out, we use the extra cilantro dip on tortilla chips. -Barbara McConaughey, Houlton, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen (3-2/3 cups dip).
Number Of Ingredients 13
Steps:
- Cut chicken wings into 3 sections; discard wing tip section. In a large bowl or shallow dish, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time. Turn to coat. , Transfer to a greased 13x9-in. baking pan. Bake, uncovered, at 375° for 25-27 minutes on each side or until juices run clear and coating is set., Meanwhile, in a blender, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings.
Nutrition Facts : Calories 360 calories, Fat 24g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 1416mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
MEXICAN BUFFALO WINGS WITH SALSA SAUCE
These Buffalo wings are great for families to enjoy on the weekend.
Provided by Yasmeen Dilapanga
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h
Yield 15
Number Of Ingredients 17
Steps:
- Mix tomato sauce, coconut sugar, cayenne, chili sauce, cumin, coriander, pepper, and salt together in a large bowl. Add chicken wings; toss to coat. Let marinate in the refrigerator for 20 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil. Place marinated wings on the rack.
- Bake in the preheated oven until wings are browned and dry, about 20 minutes.
- Meanwhile, combine tomatoes, onions, cilantro, lemon juice, jalapeno, sugar, and salt in a bowl to make the salsa.
- Transfer chicken wings to a large plate and pour salsa over the top.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 5 g, Cholesterol 10.2 mg, Fat 2.6 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 60.2 mg, Sugar 3.2 g
ANOTHER MEXICAN CHICKEN WINGS
I got this recipe from a friend who loves Mexican inspired food. Original recipe calls for frying the wings in oil first. However, to cut down on fat I adapted the recipe and baked them first. You can increase or decrease the amount of jalapenos to taste. Prep time includes time for seperating the wings.
Provided by Terri R
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Arrange wings on a baking sheet and bake at 350 for about 1/2 hour.
- Mix remaining ingredients together and toss with the wings.
- Return the wings to over and bake for an additional 15 minutes.
Nutrition Facts : Calories 1034.8, Fat 73.6, SaturatedFat 20.4, Cholesterol 349.6, Sodium 801.5, Carbohydrate 4, Fiber 0.8, Sugar 1.1, Protein 83.6
MEXICAN CHICKEN WINGS
Make and share this Mexican Chicken Wings recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 1h
Yield 12 mini drumsticks
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- In a small bowl whisk together the oil,chili powder,oregano and cumin to blend well.
- Pulverize the tortilla chips in a food processor or blender.
- Pour into a shallow bowl.
- Dip the chicken pieces in the seasoned oil,then dredge in the ground chips until coated.
- Place on a foil lined baking sheet and bake for 45 minutes,until browned and crips.
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GRILLED CRISPY MEXICAN AL PASTOR CHICKEN WINGS RECIPE
From meatwave.com
Cuisine MexicanTotal Time 9 hrs 5 minsServings 4-6
- To make the wings: In a small bowl, mix together baking powder, kosher salt, guajillo chile powder, ancho chile powder, brown sugar, garlic powder, chipotle chili powder, oregano, and cumin. Place wings in a large bowl and sprinkle in spice mixture, tossing to evenly coat, until liberally seasoned. Arrange wings in a single layer on wire rack set inside a baking sheet lined with aluminum foil, leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.
- To make the salsa: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pineapple slices on hot side of grill and cook until softened and well browned all over, 3-5 minutes per side. Transfer pineapple slices to a cutting board and roughly chop. Transfer pineapple to the jar of a blender and add in cilantro and lime juice. Puree mixture until smooth. Season with salt to taste; transfer salsa to a small bowl.
- Place the wings on the cool side of the grill, cover, and cook until skins are crisp and well browned, about 45 minutes. Transfer wings to a serving platter, garnish with cilantro, and serve immediately with salsa and lime wedges.
MEXICAN-INSPIRED CRISPY CHICKEN WINGS - CHEF SOUS CHEF
From chefsouschef.com
5/5 (6)Category Appetizer, Food And Drink, Main, SnackCuisine Canadian, Fusion, Mexican, North AmericanCalories 468 per serving
- No. 1 | Arrange the chicken wings in a single layer on a wire cooling rack. Place the rack on a baking sheet and allow the wings to dry in the fridge. Time permitting, allow the wings to dry out for 2-3 hours but if you are making the wings right away, let them dry while preheating the oven.
- No. 2 | Preheat oven to 425°. Pat any moisture from the wings using a paper towel. Place the wings in a bowl and drizzle with cooking oil and one teaspoon of chipotle powder. Rearrange the wings on the wire rack and place in the oven to bake for 40 minutes, turning after 25 minutes, then turning again after 35 minutes.
- No. 3 | While the chicken wings are baking, make the sauce by adding crema fresca, mayonnaise, zest and juice of one lime, garlic, a tablespoon each of cotija cheese and cilantro, half teaspoon of chipotle powder, paprika, salt and pepper in a blender. Blend on high speed for 30 seconds. Transfer to a squeeze bottle.
- No. 4 | Once the wings are baked, toss them in a bowl with the juice of half a lime and a sprinkling of salt and pepper.
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