Tajín Chicken Wings
Published Feb. 7, 2025
- 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
- 1tablespoon baking powder
- Kosher salt (such as Diamond Crystal)
- 3pounds chicken wings, or any combination of drumettes, wingettes and tips, patted dry
- 4tablespoons unsalted butter
- ½teaspoon smoked paprika
- Juice from 1 lime (about 2 tablespoons)
- 1garlic clove, finely chopped
- ½ to 1serrano chile, finely chopped
- Spears of jicama, cucumber and/or pineapple, for serving (all optional)
Nutritional analysis per serving (4 servings)
766 calories; 55 grams fat; 19 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 60 grams protein; 860 milligrams sodium
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.
So much flavor and so easy. Thank you for a great recipe, and relatively healthy replacement to fried wings at restaurant.
I made these for a party with a bunch of appetizers and they were mentioned by a lot of attendees as their favorite thing on the table. I made it as written except I did the melting butter steps on the stovetop and I left the spice out because some folks had zero tolerance for it--but I look forward to making this again soon with the spice. In all, a perfect low-effort and delicious party food.
Discovered Tajin in Mexico at a niece’s wedding a few years ago and love it on fruit, sprinkled on cottage cheese, on the rim of a margarita, you name it. Have also made baked wings forever. So a match made in heaven, right? Well, made exactly as written, and for whatever reason, this flavor profile didn’t work for me. Wasn’t bad, just meh. So, try it out for yourself first rather than confidently take it to a get together.