Tajín Chicken Wings
Published February 6, 2025
Natasha Janardan/The New York Times. Food Stylist: Ali Slagle.
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
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)
Nutritional analysis per serving (4 servings)
5 grams carbs; 408 milligrams cholesterol; 769 calories; 22 grams monosaturated fat; 9 grams polyunsaturated fat; 19 grams saturated fat; 55 grams fat; 1 gram fiber; 877 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
- 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.)
- Step 2
Roast the wings until golden and crisp all over, turning the wings over halfway through, about 25 minutes per side.
- 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.
Private Notes
Comments
Absolutely delicious. I used Trader Joe’s “chile lime seasoning blend” which is basically Tajín.
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.
Made these for the Super Bowl and they were delicious! I typically salt my wings ahead of time, but I won’t do that again for this recipe because the Tajín rub brings plenty of salt.
If you love wings…. You will love these. Crunchy since backed first and butter sauce heat can be controlled by chili you choose. We finely chopped a whole jalapeño with extra garlic cloves. We like them hot. Baked on convection roast at 385” for 30 minutes. Perfection.
Easy zingy wings! Tajin was not on my radar at all and I don’t know why. Like togarashi, and chili crisp, it’s a versatile seasoning with personality. Sprinkled on watermelon? Yes! But I digress. I followed the recipe as written. Great! It has a high ratio of easy to prepare : delicious results. The tangy chicken wings combined with the sweet and snappy sides put the whole thing firmly in the flavorful fun food zone. If it’s the right season, corn on the cob would be a nice addition to the sides.
I put the rub on chicken thighs, left them in the fridge 24 hrs and air fried at 400 c for 25 min. Have repeated 3 times this week. Unbelievably delicious!!!