Baked Adobo Chicken Wings
Baked Adobo Chicken Wings bring a Mexican twist to a favorite finger food. Wings are baked to crispy perfection then bathed in a delicious adobo sauce made with dried peppers and spices. Grab the napkins…
Who doesn’t love wings? I love the endless types of sauces you can add to them, like buffalo (one of my faves) teriyaki and of course barbecue wings. I also love a sampling of wings where you get to mix it up (more on that later).
These chicken wings are baked. There’s no need to deal with the mess of frying chicken wings when you can get out-of-the-oven crispy skin and of course, we all love less clean-up. I have found after research and testing that coating the wings in baking powder makes the skin crispy when you bake them.
How long does it take to bake chicken wings in the oven?
At 400°F, they crisp up nicely in about 40 minutes.
Baking tip for all around crispy wings
You want to make sure you end up with the crispiest wings possible, so I add the wings to a baking rack inside a baking sheet. This way the heat can circulate all around them and the bottoms get crispy too.
These baked adobo chicken wings came about from my recent trip to Scottsdale Arizona over Easter weekend. While shopping in the supermarket, I noticed that they had a hot wing bar. My eyes just about popped out of my head. I had not had wings in ages and they had about 8 different types. How could I possibly decided? So I went for taste of each.
I took my ‘sample’ of wings back to the hotel and I ‘tasted’ all of them. Since then, I’ve been craving wings that knew that I can make better myself, and I did!
I became obsessed with this adobo sauce when I recently made slow cooker pineapple pepper carnitas tacos which is the same sauce with added pineapple juice. You should check it out, it’s ah-mazing!
Baked Adobo Chicken Wings – Step by Step
The recipe starts with the sauce. Toast dried guajillo peppers in a dry pan to bring out their flavor.
Soak the peppers in boiling water to soften and rehydrate.
Blend the softened peppers with garlic, cumin, Mexican oregano, salt, agave and liquid from the reconstituted peppers.
Coat the chicken wings in seasoned baking powder and place on a rack in a baking sheet and bake for 40 minutes until crispy.
Pour the sauce over the crispy wings and coat well.
Adobo sauce spice level
The sauce is not spicy at all as I removed the seeds from the peppers. If you want to add spice, you can leave the seeds in the peppers, add red pepper flakes or cayenne pepper.
Then you get to cool them off in this delicious avocado, cilantro crema.
When you eat wings, you always need something to dip them into. I whipped up an avocado, cilantro crema. I don’t have an exact recipe because it was a throw everything into the blender and tweak as you go type situation, but it went something like this.
Add 1/4 cup of sour cream, handful of cilantro, juice of 2 limes and a pinch of salt to a blender and blend until smooth. This sauce was my choice for today, tomorrow it may be something different and you can serve with your favorite dipping sauce.
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Slow Cooker Pineapple Pepper Chicken Tacos
Baked Adobo Chicken Wings
Wings are baked to crispy perfection then bathed in a delicious adobo sauce made with dried peppers and spices. Grab the napkins...
Ingredients
- For the wings:
- 2 pounds (1 kg) chicken wings, tips removed
- 3 ounces (37 grams) dried guajillo peppers
- 2 garlic cloves, peeled
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano
- 1 teaspoon salt
- 3 tablespoons agave
- 1 tablespoon baking powder, seasoned with 1/2 teaspoon salt
- For the avocado crema:
- 1 avocado, peeled and pitted
- 1/2 cup sour cream (123 grams)
- Small handful of cilantro
- Juice of 2 limes
- Honey to taste
- Salt to taste
Instructions
- For the wings:
- Dry the wings with a paper towel and leave at room temperature for 1 hour.
- Meanwhile, heat a cast iron or heavy skillet over medium-high heat. Add the peppers and toast them, pressing down until fragrant on all sides.
- Add the peppers to a bowl and cover with boiling water. Soak for 30 minutes until soft.
- Preheat oven to 400°F/200°C and set a wire rack inside of a baking sheet.
- Drain the peppers and remove the seeds and stems. Discard all but 1 ½ cups of the water.
- Add the peppers, garlic, cumin, oregano, salt, agave and 1 cup of the reserved liquid to a blender and blend until smooth. Add more water to make the sauce consistency you like. Strain through a sieve to remove the skins and any remaining seeds to make the sauce smooth. Taste for and adjust seasoning and sweetness if needed, set aside.
- Coat chicken wings in the baking powder. Spread onto baking rack and roast for 20 minutes. Turn the oven up to 450°F/230°C, turn the wings and roast for 20 minutes longer until crispy.
- While they are still warm, add to a large bowl and toss with the adobo sauce.Serve warm with your favorite dip.
- For the avocado cream:
- Add all the ingredients to a blender and blend until smooth. Add salt to your taste. If the sauce is too thick, add a little water.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 211Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 7mgSodium 936mgCarbohydrates 26gFiber 6gSugar 13gProtein 4g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
11 Comments on “Baked Adobo Chicken Wings”
Your dipping sauce mentions avacado, could you tell me more Thank you
I briefly talk about the avocado sauce in the body of the text so I’ve added it to the recipe to make it easier to find. I hope this helps and enjoy. Let me know if you have any more questions.
Love wings and these sound amazing! Very excited to try this sauce! Lobe the way you made it!
Thank You For Sharing Recipe Tips…..
Whoa… I can ‘see’ the flavor on these! And that dipping sauce just takes them to a whole new level. Waiting for dinner to cook right now and you’re making me drool!
These look like they have a TON of flavor!! Perfect for summer gatherings!
These are gorgeous. I wish I could have them right now. Trying your recipe soon.
My husband is literally salivating over my shoulder! I guess I know what I’m making this weekend! Gorgeous!
I’ve never toasted the dry peppers! That makes a ton of flavorful sense! These wings will be perfect for my Cinco de Mayo party!
Loving all the great flavours on these chicken wings and glad to see they are baked too
These look delicious and so full of flavor! These would make the perfect appetizer, snack, or even dinner. I love how versatile these are! Yummy! Thanks for sharing!