Tamarind Tajín Crispy Wings: Tangy, Spicy, Ultra-Crispy Step-by-step instructions

Before you start

Before cooking, pat the chicken wings dry with paper towels and separate the flats and drums if not already done. Measure all the glaze ingredients and set them near the stove.

Set up a wire rack over a baking sheet to hold the fried wings. Fill a large pot with 4 cups of vegetable oil and attach a deep-fry thermometer. Have tongs and a slotted spoon ready for frying.

Instructions

Prep and Glaze

1. 1Make the Glaze and Coat the Wings
   In a medium bowl, whisk together the tamarind concentrate, agave nectar, chipotle purée, and 2 tablespoons Tajín Clásico seasoning until smooth. Set aside. Pat the chicken wings dry with paper towels. Place the cornstarch in a shallow dish and dredge each wing in the cornstarch, shaking off any excess. Arrange the coated wings on a wire rack while you heat the oil.
   Look for The wings should have a thin, even coating of cornstarch with no bare spots.
   Tip Let the coated wings rest for 5 minutes so the cornstarch adheres better.
2. 2Heat the Frying Oil
   Pour the vegetable oil into a large pot or Dutch oven, leaving at least 3 inches of headspace. Heat over medium-high heat until a deep-fry thermometer registers 375°F (190°C). Use a clip-on thermometer to maintain the temperature. While the oil heats, set a wire rack over a baking sheet near the stove.
   Look for The oil will shimmer and a small piece of cornstarch dropped in will sizzle immediately.
   Tip If the oil smokes, it is too hot; lower the heat and wait a minute.

The glaze should be smooth and well combined, with the tamarind and agave fully incorporated. The wings should be evenly coated with cornstarch, with no bare spots.

The oil should be at a steady 375°F, shimmering but not smoking. The kitchen will smell of warm spices and chili.

Fry and Crisp

3. 3Fry the Wings in Batches
   Carefully add half of the wings to the hot oil, one at a time, using tongs. Fry for 10 minutes, turning occasionally, until golden brown and crispy. The internal temperature of the thickest wing should reach 165°F (74°C). Transfer the fried wings to the wire rack. Repeat with the remaining wings, returning the oil to 375°F (190°C) between batches.
   Look for The wings will be deep golden brown and sound hollow when tapped.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pot; fry in two batches to keep the oil temperature steady.
4. 4Warm the Glaze in a Skillet
   Place a large skillet over medium-low heat (about 300°F or 150°C). Pour the tamarind glaze into the skillet and warm it gently for 1 to 2 minutes, stirring, until it bubbles slightly and thickens. The glaze should coat the back of a spoon.
   Look for The glaze will darken slightly and release a sweet-tangy aroma.
   Tip Keep the heat low to prevent the sugar in the agave from burning.

The wings will be deep golden brown and crisp, with a shattering crust. The internal temperature should read 165°F. The glaze in the skillet will be bubbling and thickened, with a sticky, glossy appearance. The aroma is a mix of fried cornstarch, tamarind, and smoky chipotle.

Glaze and Finish

5. 5Toss the Wings in the Glaze
   Add the fried wings to the skillet with the warm glaze. Use tongs to toss the wings until every piece is fully coated and the glaze is sticky and lacquered. Continue tossing for 1 to 2 minutes so the glaze clings to the crispy coating without making it soggy.
   Look for The wings will be glossy and deeply coated with a sticky, reddish-brown glaze.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Work quickly so the wings stay crisp; the glaze should cling, not pool.
6. 6Finish and Serve
   Transfer the glazed wings to a serving platter. Dust generously with extra Tajín Clásico seasoning and sprinkle with crumbled cotija cheese. Serve immediately with lime wedges on the side for squeezing over the wings.
   Look for The wings are glossy, with visible red Tajín flecks and crumbled cheese on top.
   Tip Squeeze lime juice just before eating to brighten the flavors.

The wings are fully coated in a sticky, lacquered glaze that clings to the crispy surface. The Tajín dusting and cotija cheese add a bright red and white contrast. A squeeze of lime releases a fresh citrus aroma. The wings should be glossy, fragrant, and irresistible.

Common mistakes

One common mistake is overcrowding the pot, which drops the oil temperature and makes the wings greasy. Fry in batches and allow the oil to return to 375°F between batches.

Another is skipping the wire rack, which lets the wings steam on a plate and lose their crispness. Also, do not add the glaze to the wings until it is already warm; a cold glaze will not coat evenly.

How to tell it’s done

The wings are done when they are deep golden brown and crisp, and the internal temperature in the thickest part of the wing reaches 165°F (74°C) on an instant-read thermometer.

The glaze is ready when it coats the back of a spoon and bubbles slightly. After tossing, the wings should be glossy and sticky, with no raw spots.

• Poultry: 165°F (74°C) in the thickest part