Easy to make, minimal prep and cleanup baked Mexican chicken wings.
Baked Mexican Chicken Wings
Wings
2 lbs. chicken wings
2 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. chipotle powder or paprika
1 tsp. garlic powder
1/2 tsp. cumin
2 tbsp. lemon juice
1 tsp. red pepper flakes, optional*
Combine wings with the spices. Line a baking tray with aluminum foil then place a wire baking rack on the baking sheet. Place wings on the wire rack. Bake in a preheated oven at 400F for 30 - 35 minutes. Do not turn the wings. Wings are done when the bone easily pulls out of the meat.
Toss in the Mexican Wing Sauce and broil for an additional 2 minutes.
Or if uncoated wings are preferred, broil 2 minutes and serve sauce separately for dipping only.
Mexican Wing Sauce
1/4 cup butter
1/4 tsp. garlic powder
1/4 tsp. chili power
1 cup salsa
1 tbsp. lemon juice
1 tbsp. water
1/2 tsp. Worcestershire sauce
1/8 tsp. salt
1 tsp. hot sauce, Marie Sharps, optional*
Cilantro, chopped
In a small saucepan fry garlic powder and chili power in the butter for a few seconds. Add in the rest. Simmer for 10 minutes. Blend until smooth. Ready to serve as dipping sauce or toss chicken wings.
*Notes
Red pepper flakes and hot sauce are optional. Add according to your heat preference.
Wings are delicious paired with any buffalo wing sauce or a creamy sauce.