Tajín Chicken Wings

By Ali Slagle

Published Feb. 7, 2025

Tajín Chicken Wings
Natasha Janardan/The New York Times. Food Stylist: Ali Slagle.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(110)
Comments
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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
  • 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)
Ingredient Substitution Guide
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

  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
110 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.

Olivia

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.

Stephen Feinberg

Great flavor combo and technique.

neek

absolutely amazing. coated the wings and left them on a baking sheet over a rack uncovered in the fridge for about 25 hours, and took them out an hour before cooking to come to room temp. i forgot to grab a pepper, so i replaced it with a dash or two of cayenne to be on the safe side and added a sprinkle of sugar to give it some balance. paired them with fondant potatoes haha

Jean

Can you make ahead and reheat?

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