Tajín Chicken Wings | Crispy Baked with Tangy Glaze

Published: Feb. 7, 2025

Total Time: 1 hour

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients

• 2½ tablespoons Tajín seasoning (plus extra for serving)

• 1 tablespoon baking powder (to crisp the skin)

• Kosher salt (e.g., Diamond Crystal) – 1½ teaspoons

• 3 pounds chicken wings (preferably a mix of drumettes, wingettes, and tips; patted dry with paper towels)

• 4 tablespoons unsalted butter (melted for glaze)

• ½ teaspoon smoked paprika (adds depth)

• Juice from 1 lime (≈ 2 tablespoons)

• 1 garlic clove (finely chopped)

• ½ to 1 serrano chile (finely chopped, adjust for heat)

• Spears of jicama, cucumber, and/or pineapple (for serving, optional)

Preparation

Step 1: Prepare the Wings for Roasting

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper (prevents sticking and ensures even browning).

2. Mix dry rub: In a large bowl, combine 2 tablespoons Tajín, baking powder, and 1½ teaspoons Kosher salt. Stir until evenly blended.

3. Coat wings: Add the patted-dry chicken wings to the dry rub. Use your hands or tongs to toss until every wing is thoroughly coated (pressing rub into crevices helps flavor penetrate).

4. Rest wings (optional but recommended): Spread the coated wings in a single layer on the prepared baking sheet. Let them rest at room temperature for up to 1 hour (or refrigerate overnight for deeper flavor). If refrigerated, remove from the fridge 30 minutes before roasting to bring to room temperature.

Step 2: Roast to Crispy Perfection

1. Place the baking sheet in the preheated oven. Roast for 25 minutes, then use tongs to flip each wing (or rotate drumettes/wingettes).

2. Continue roasting for another 25 minutes until the skin is golden-brown, crispy, and the internal temperature reaches 165°F (74°C) (insert a meat thermometer into the thickest part of a drumette).

3. Remove from oven and set aside.

Step 3: Make the Tangy Glaze & Toss Wings

1. Prepare glaze: In the same (or a clean) microwave-safe bowl, melt 4 tablespoons unsalted butter with ½ tablespoon Tajín, smoked paprika, lime juice, garlic, and serrano chile. Microwave in 30-second bursts, stirring after each, until butter is fully melted (≈ 1–1.5 minutes total).

2. Season glaze: Taste and add a pinch more Kosher salt if needed.

3. Coat wings: Transfer the roasted wings to the glaze bowl using a slotted spoon. Toss gently to ensure every wing is evenly coated. The residual heat will melt the butter, creating a glossy finish.

Serving Suggestions

Serve the Tajín chicken wings immediately, sprinkled with additional Tajín. Pair with fresh jicama, cucumber, or pineapple spears for a crunchy, refreshing contrast.

Customer Reviews

• "Absolutely delicious. I used Trader Joe’s 'chile lime seasoning blend' (equivalent to Tajín) – worked perfectly!"

• "Juicy with crispy skin! Will cook all wings this way. The technique is key: no more soggy skins."

• "Super Bowl hit! The Tajín rub provides enough salt, so no pre-salting needed. A healthier alternative to fried wings."

• "Low-effort, high-flavor party food. My guests couldn’t stop raving! I adapted the glaze to stovetop melting for control."

• "A match made in heaven for Tajín lovers, but note: if serving spice-averse guests, omit serrano and adjust Tajín to taste."

Pro Tip: For extra crispiness, avoid overcrowding the baking sheet during roasting. If using a smaller sheet, roast in batches. Enjoy!