Tamarind Tajín Crispy Wings: Tangy, Spicy, Ultra-Crispy

These tamarind Tajín crispy wings are the ultimate tangy addiction. Cornstarch-coated chicken wings are deep-fried until shatteringly crisp, then tossed in a sticky glaze made from tamarind concentrate, agave, chipotle, and Tajín.

A final dusting of Tajín and crumbled cotija cheese adds a salty, tangy finish. Ready in about 30 minutes, these wings bring the vibrant flavors of a Mexican cantina to your kitchen.

Crispy, sticky, tangy, and spicy—these wings do it all. The double coating of cornstarch creates a craggy crust that stays crunchy even after being tossed in the glossy tamarind-agave glaze.

The glaze itself is a perfect balance of sweet, sour, and smoky heat, thanks to tamarind, agave, chipotle, and Tajín. Finished with a shower of cotija cheese and a squeeze of fresh lime, these wings are a crowd-pleasing dinner or game-day snack.

Ingredients

Why this recipe works

Cornstarch is the secret to the ultra-crispy coating. Unlike flour, cornstarch contains no gluten, so it fries up lighter and crunchier, with a delicate, crackling texture that holds up well to saucy glazes.

The wings are dredged in cornstarch and then fried at 375°F, which quickly dehydrates the surface and creates a crisp, golden shell.

The glaze is cooked briefly in a warm skillet before tossing with the wings. This step thickens the tamarind and agave mixture, allowing it to cling to every nook and cranny of the crispy wings without making them soggy. The heat also melds the flavors, mellowing the tartness of the tamarind and deepening the smoky chipotle.

Notes and substitutions

Tamarind concentrate is sold in jars or plastic tubs in the international aisle; it is thick and intensely sour. If using tamarind paste, you may need to whisk it with a little warm water to loosen it.

Agave nectar is a neutral sweetener that lets the tamarind shine; honey is a good substitute, though it will add its own flavor.

Tajín Clásico is a chili-lime seasoning blend that is widely available. Chipotle purée is made from rehydrated chipotle peppers blended into a paste; you can also use the adobo sauce from a can of chipotles in adobo. Cotija is a firm, salty Mexican cheese that crumbles beautifully; feta or queso fresco are fine substitutes.

• agave nectar: Honey or maple syrup can replace agave; both add sweetness and help the glaze stick.
• chipotle purée: Use 1 tablespoon adobo sauce from canned chipotles plus 1 teaspoon minced chipotle pepper.
• cotija cheese: Feta or queso fresco can stand in for cotija; both are salty and crumbly.
• chicken wings: Chicken drumettes or even boneless chicken thighs can be used; adjust frying time as needed.

Equipment

• Large pot or Dutch oven
• Deep-fry thermometer
• Mixing bowls
• Whisk
• Wire rack
• Tongs
• Large skillet