Crispy Chicken Wings Close

Crispy Mexican Chicken Wings

These Crispy Mexican Chicken Wings are tangy, spicy and full of flavor.

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 people
Calories 300 kcal


Crispy Chicken Brine

  • 3 lbs. buffalo wings quality
  • 1/4 cup Kosher Salt
  • 3 quarts water cold
  • 3 bay leaves
  • 3 cloves garlic crushed
  • 1 cup Tequila quality

Margarita Sauce

  • 1 poblano chili fresh
  • 1 chipotle chili dried
  • 1 red bell pepper fresh
  • 1 gaujillo chilli dried
  • 1 pasilla chilli dried
  • 1/2 cup Tequila quality
  • 2 cups Margarita Mix quality
  • 4 tbs. lime juice juiced
  • 1 jalapeno roasted
  • 1 yellow onion roasted
  • 1/2 bunch cilantro chopped
  • 2 tbs. light agave quality
  • 1 tbs. coriander seed toasted
  • 1 teaspoon cumin seed toasted
  • 1 lime zest micro-fine

Batter for Chicken

  • 2 cups potato starch
  • 1 cup AP Flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika


Instruction for Chicken Brine

  1. Run 3 lbs. of Buffalo wings under cold water washing each one.

  2. In a large bowl add kosher salt, cold water, garlic cloves, and bay leaves

  3. Add 3 lbs. of Buffalo Wings to bowl and allow to brine for at least 4 hours or overnight.

  4. After 4 hours or overnight remove garlic cloves and bay leaves, and strain out brine. Rinse under cold water, and pat dry

  5. Fold in tequila to wings, cover and refrigerate for 1 hour.

Instructions for fyring chicken

  1. In a large bowl add chicken batter.

  2. Using half batch at a time toss chicken wings together making sure each wing is coated with Chicken Batter then shake to remove excess. Do this in 2 batches, Set aside.

  3. In a large size pot add 4 quarts canola oil or your favorite frying oil. I prefer grapeseed oil.

  4. Bring temperature to 350°

  5. Place no more than 5 wings in at a time.

  6. Cook until wings are done 165°F. internal.

  7. Carefully remove from oil and place wings on double folded paper towel.

    Set aside to rest.

Instruction for Margarita Sauce

  1. Lightly coat poblano, red bell pepper, tomatillo, jalapeno, red onion, and garlic with oil. roast on open flame (stove top) until all are chard except garlic.

  2. Once chard let cool and remove skin from poblano, red bell pepper,and jalapeno.

  3. Add pasilla, guajillo, and chipotle to toaster oven for 4 minutes on high about 350° F.

  4. Toast coriander seeds and cumin seeds for 1 minute on dry pan.

  5. Using a mortar and pestle grind all seeds. (coarse grind is fine).

  6. Next add 2 quarts water to medium pot and bring to boil.

  7. Remove seeds from all chilies and add all peppers to boiling water.

  8. Reduce heat to low and cook chilies for 5 minutes.

  9. In a blender add all peppers and all chilies with roasted tomatillo, roasted red onion, roasted garlic, salt, and ground toasted coriander and toasted cumin seeds with 2 cups of water from blanched chilies. (very important).

  10. Add Margarita Mix, Tequila, fresh squeezed lime juice, 1/2 bunch chopped cilantro and Agave.

  11. Blend for 5 minutes on medium to medium high.

  12. Taste for salt.

  13. Set aside, but do not refrigerate.

Instructions for plating crispy wings

  1. Add 5 wings to large bowl and coat wings with sauce. about 1 oz. of sauce per batch. If you add too much sauce you will remove all crispiness from wings.

  2. in center of plate start stacking your wings. Pyramid style.

  3. garnish with chopped cilantro and lime zest on top of wings.

  4. serve immediately. ( Note: If you let the sauce sit on the wings for more than 5 minutes you will loose crispiness).

  5. Enjoy with a light beer or a Margarita.