Elote Chicken Wings (Mexican Street Corn Wings)
Servings 2
Ingredients
Seasoned chicken
- 2 pounds chicken wings
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Elote sauce:
- ½ cup grated cotija
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 ½ teaspoons chili powder
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Season chicken with salt, garlic powder, onion powder, cumin, paprika, and black pepper. Let sit for 10 minutes. Drizzle olive oil, tossing to coat.
- Lay chicken wings on prepared baking sheet and bake for 30-35 minutes or until golden brown, flipping chicken over halfway through.
- Meanwhile, make elote sauce. Whisk together cotija, sour cream, mayonnaise, lime juice, cilantro, and chili powder in a large bowl until well combined.
- Remove chicken from oven and let sit for 5 minutes. Add chicken to elote sauce, tossing to coat. Transfer chicken to a serving plate and sprinkle extra chili powder and chopped cilantro, if desired. Squeeze lime juice on top and serve immediately.
Notes
You can make the elote sauce and season the chicken the night before.
