Tajín Chicken Wings

By Ali Slagle

Published February 6, 2025

  • Natasha Janardan/The New York Times. Food Stylist: Ali Slagle.
Media 1 of 1
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(218)
Comments
Read comments

These chile-lime baked chicken wings get their spunk from Tajín, a tangy and mild combination of dried chiles, salt and dehydrated lime juice that is often sprinkled on fruit. Bake the wings with the seasoning (as well as baking powder and salt for crackly skin), then gloss them in a buttery sauce that’s bright with Tajín, lime juice and fresh chile. Take a cue from tajín fruit cups (as well as the carrots and celery typically eaten with Buffalo wings) and serve alongside spears of jicama, cucumber and pineapple.

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Ingredients

Yield:4 servings

  • 2½ tablespoons Tajín seasoning, plus more for serving

  • 1 tablespoon baking powder

  • Kosher salt (such as Diamond Crystal)

  • 3 pounds chicken wings, or any combination of drumettes, wingettes and tips, patted dry

  • 4 tablespoons unsalted butter

  • ½ teaspoon smoked paprika

  • Juice from 1 lime (about 2 tablespoons)

  • 1 garlic clove, finely chopped

  • ½ to 1 serrano chile, finely chopped

  • Spears of jicama, cucumber and/or pineapple, for serving (all optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 408 milligrams cholesterol; 766 calories; 22 grams monosaturated fat; 9 grams polyunsaturated fat; 19 grams saturated fat; 55 grams fat; 1 gram fiber; 860 milligrams sodium; 60 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Line a baking sheet with parchment paper. In a large, microwave-safe bowl, stir together 2 tablespoons Tajín, the baking powder and 1½ teaspoons salt. Add the wings and toss until the spice mix is absorbed into the chicken. Spread the wings in an even layer on the prepared baking sheet. (You can let the wings sit out at room temperature for up to 1 hour after coating, or in the refrigerator overnight. Let them come to room temperature before proceeding.)

  2. Step 2

    Roast the wings until golden and crisp all over, turning the wings over halfway through, about 25 minutes per side.

  3. Step 3

    When the wings are just about done, wash and dry the large, microwave-safe bowl. Add the butter, remaining ½ tablespoon (1½ teaspoons) Tajín seasoning and the paprika. Microwave in 30-second bursts until the butter has melted. Stir to combine, then add the lime juice, garlic and serrano (to taste). Season to taste with salt. Transfer the wings to the sauce and toss to coat. Serve alongside the jicama, cucumbers and pineapple, if you like, with a little more Tajín sprinkled over everything.

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Ratings

5 out of 5
218 user ratings
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Comments

Gonzalo

Absolutely delicious. I used Trader Joe’s “chile lime seasoning blend” which is basically Tajín.

zoe bleck

Made them last night. Very good, but the technique is of the most interest. Will cook all wings this way--juicy, and with delicious crispy skins.

Carô

Délicieux! I planned to make the Tajìn as I didn’t expect to find it on the shelf of our Canadian grocery stores. But hey, I was wrong. This recipe comes together quickly with great crispiness and flavour. The air fryer works well at 400 for 25 minutes turning the wings at the halfway point. Definitely a keeper! And Tajìn! Yum!

A.H.

What do you think of cooking ahead of time and reheating and saucing for the event? Want to cook for a crowd and concerned about the cooking time and oven use. Would they work to reheat?

C.T.

I’ve tried this with various seasoning blends. This method of cooking wings is top tier!

Suze

So easy, and delicious. My wings turned out crispy and tasty. I did add about half a teaspoon of garlic powder to the initial rub.

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