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…

A cast iron pan full of adobo chicken wings with avocado cream for dipping

 

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!

 

A closeup of wings soaked in adobo sauce

 

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.

Dried guajillo peppers toasting in a cast iron skillet

 

 

Soak the peppers in boiling water to soften and rehydrate.

 

Guajillo peppers are softened in boiling water

 

Blend the softened peppers with garlic, cumin, Mexican oregano, salt, agave and liquid from the reconstituted peppers.

 

Guajillo peppers, garlic, cumin, oregano, salt and agave are blended into a sauce

 

Coat the chicken wings in seasoned baking powder and place on a rack in a baking sheet and bake for 40 minutes until crispy.

 

Flour coated chicken wings on a baking rack ready to be baked

 

Pour the sauce over the crispy wings and coat well.

Crispy wings in a glass bowl being coated in a adobo sauce

 

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.

 

Dipping an adobo wing into avocado cream

 

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.

 

If you’ve tried this Baked Adobo Chicken Wings or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

 

Yield: 6

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...

Wings are baked to crispy perfection then bathed in a delicious adobo sauce made with dried peppers and spices. Grab the napkins... 

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 2 pounds chicken wings, tips removed
  • 3 ounces 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

Instructions

  1. Dry the wings with a paper towel and leave at room temperature for 1 hour.
  2. 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.
  3. Add the peppers to a bowl and cover with boiling water. Soak for 30 minutes until soft.
  4. Preheat oven to 400°F and set a wire rack inside of a baking sheet.
  5. Drain the peppers and remove the seeds and stems. Discard all but 1 ½ cups of the water.
  6. 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.
  7. Coat chicken wings in the baking powder. Spread onto baking rack and roast for 20 minutes.
  8. Turn the oven up to 450°F, turn the wings and roast for 20 minutes longer until crispy.
  9. While they are still warm, add to a large bowl and toss with the adobo sauce.Serve warm with your favorite dip.

Nutrition Information

Yield

6

Amount Per Serving Calories 396Saturated Fat 5gCholesterol 94mgSodium 694mgCarbohydrates 29gProtein 24g

Slow Cooker Pineapple Pepper Chicken Tacos

Slow cooker pineapple pepper carnitas tacos are big in name and big in flavor. Pork shoulder is slow cooked in a guajillo pepper, pineapple sauce, shredded and served in tacos with fresh pineapple salsa.