Mexican-inspired Crispy Chicken Wings, oven baked to perfection, are tossed in lime juice, topped with crumbled cotija, and a bright and spicy drizzle. They are simple to make and can go from fridge to table in a less than an hour.
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.
No. 5 | To serve, arrange the chicken wings on a plate or platter. Squeeze a little more than half the sauce all over the wings, then sprinkle with a handful of cotija cheese. Top with cilantro. Serve with celery, carrots, and the remaining sauce for dipping.
Keywords: super bowl food, Mexican chicken wings, chicken wing recipes, snack ideas, game day food