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Mexican Inspired Chicken Wings Recipe
Ben Carraoli

Mexican Inspired Chicken Wings Recipe

I have to tell you, making these Mexican inspired chicken wings was such a fun and delicious experience! I love how crispy they turned out, thanks to a simple dry rub and the magic of the air fryer. The combination of smoky spices and a creamy cotija dip made every bite irresistible.
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Prep Time 10 minutes
Cook Time 16 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken wings – 2 pounds either whole or split. I like leaving them whole for juicier meat.
  • Smoked paprika – 1 tablespoon gives wings a smoky depth you won’t get with regular paprika.
  • Ancho chili powder – 1 teaspoon adds mild heat and authentic Mexican flavor.
  • Ground cumin – 1 teaspoon brings earthy undertones that balance the spices.
  • Garlic powder – 1 teaspoon boosts flavor without overpowering.
  • Salt – 1 teaspoon essential for seasoning and bringing out all other flavors.
  • Avocado oil spray – enough to coat the wings lightly; it helps get them extra crispy.
  • Lime juice – 1 tablespoon for the tangy kick in the cotija dip.
  • Lime zest – 1 teaspoon adds bright citrus aroma to the dip.
  • Greek yogurt – ½ cup for a creamy, cooling effect; sour cream works too.
  • Cilantro – 2 tablespoons finely chopped, adds freshness and color.
  • Cotija cheese – ¼ cup crumbled, gives salty richness to the dip.
  • Serrano pepper – 1 thinly sliced, optional for heat; jalapeño works too.

Method
 

  1. I start by patting the chicken wings dry with paper towels. This step is crucial for getting them crispy. Dry wings allow the oil and spices to stick better.
  2. In a large bowl, I mix smoked paprika, ancho chili powder, cumin, garlic powder, and salt. I toss the wings one by one until each is fully coated in the spice blend for maximum flavor.
  3. I preheat the air fryer, then arrange wings in a single layer. I spray lightly with avocado oil, cook for 8 minutes, flip, and cook for another 8 minutes until golden and crispy.
  4. While wings cook, I combine Greek yogurt, lime juice, lime zest, chopped cilantro, cotija cheese, and sliced serrano pepper in a small bowl. It’s ready in minutes and perfectly cools the spice of the wings.
  5. For batches, I place cooked wings on a wire rack over a baking sheet in a 250°F oven. This keeps them crispy while the remaining wings finish cooking.

Notes

  • I always pat my wings dry—this step makes all the difference.
  • I avoid overcrowding the air fryer; spacing the wings ensures even crisping.
  • I use avocado oil spray instead of brushing, it’s lighter and crispier.
  • I like letting the wings rest a few minutes before dipping—they stay crunchier.