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Crispy Mexican Chicken Wings

These Crispy Mexican Chicken Wings are tangy, spicy and full of flavor.
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Course: Appetizer
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 people
Calories: 300kcal


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

  • Run 3 lbs. of Buffalo wings under cold water washing each one.
  • In a large bowl add kosher salt, cold water, garlic cloves, and bay leaves
  • Add 3 lbs. of Buffalo Wings to bowl and allow to brine for at least 4 hours or overnight.
  • After 4 hours or overnight remove garlic cloves and bay leaves, and strain out brine. Rinse under cold water, and pat dry
  • Fold in tequila to wings, cover and refrigerate for 1 hour.

Instructions for fyring chicken

  • In a large bowl add chicken batter.
  • 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.
  • In a large size pot add 4 quarts canola oil or your favorite frying oil. I prefer grapeseed oil.
  • Bring temperature to 350°
  • Place no more than 5 wings in at a time.
  • Cook until wings are done 165°F. internal.
  • Carefully remove from oil and place wings on double folded paper towel.
    Set aside to rest.

Instruction for Margarita Sauce

  • 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.
  • Once chard let cool and remove skin from poblano, red bell pepper,and jalapeno.
  • Add pasilla, guajillo, and chipotle to toaster oven for 4 minutes on high about 350° F.
  • Toast coriander seeds and cumin seeds for 1 minute on dry pan.
  • Using a mortar and pestle grind all seeds. (coarse grind is fine).
  • Next add 2 quarts water to medium pot and bring to boil.
  • Remove seeds from all chilies and add all peppers to boiling water.
  • Reduce heat to low and cook chilies for 5 minutes.
  • 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).
  • Add Margarita Mix, Tequila, fresh squeezed lime juice, 1/2 bunch chopped cilantro and Agave.
  • Blend for 5 minutes on medium to medium high.
  • Taste for salt.
  • Set aside, but do not refrigerate.

Instructions for plating crispy wings

  • 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.
  • in center of plate start stacking your wings. Pyramid style.
  • garnish with chopped cilantro and lime zest on top of wings.
  • serve immediately. ( Note: If you let the sauce sit on the wings for more than 5 minutes you will loose crispiness).
  • Enjoy with a light beer or a Margarita.


Calories: 300kcal | Carbohydrates: 48g | Protein: 2g | Sodium: 196mg | Potassium: 457mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2615IU | Vitamin C: 51.1mg | Calcium: 50mg | Iron: 1.5mg