Description
This Oven-Fried Chicken Wings Al Pastor recipe combines traditional Mexican flavors with a healthier cooking method. Marinated in a vibrant blend of guajillo chiles, pineapple, and spices, these wings are baked to crispy perfection, then topped with fresh pineapple, cilantro, and lime for a bright finish. Perfect for a flavorful appetizer or main dish.
Ingredients
Chiles and Spice Mix
- 6 guajillo chiles
- 2 teaspoons coarse kosher salt
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 large or 2 small chipotle chiles in adobo
- 1 teaspoon adobo from canned chipotle chiles in adobo
Marinade
- 1 small white onion, coarsely chopped
- 3 1/2-inch thick pineapple rounds (2 rounds used for marinade, 1 reserved for garnish)
- 1/2 cup fresh orange juice
- 1/4 cup distilled white vinegar
- 3 garlic cloves, halved
Chicken and Garnish
- 3 pounds chicken wings, cut into drumettes and flats
- 2 tablespoons chopped fresh cilantro
- 1 lime (for juice)
Instructions
- Prepare Chile Powder: Preheat your oven to 350°F. Place guajillo chiles on a baking sheet and heat them until they puff up and release a rich aroma, about 3-5 minutes. Remove and let cool. Once cooled, seed, tear into pieces, and grind into a fine powder using a spice grinder.
- Make Marinade: Coarsely chop 2 pineapple rounds, discarding the core, and set aside the remaining pineapple for garnish. Combine chopped pineapple, chopped onion, orange juice, white vinegar, chile powder, garlic, salt, oregano, cumin, chipotles, and adobo sauce in a blender. Puree until the marinade is smooth and well combined.
- Marinate Chicken: Place the chicken wings in a large resealable plastic bag. Pour the marinade into the bag, seal it tightly while removing excess air, and massage gently to coat all the wings evenly. Refrigerate and marinate for at least 4 hours, preferably overnight, to allow flavors to deeply infuse.
- Prepare to Bake: Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil and place a wire rack inside to allow air circulation for crispiness. Arrange marinated wings on the rack, spacing them evenly to ensure even cooking.
- Bake Wings: Place the wings in the preheated oven and bake for about 45 minutes, or until they are deeply browned and cooked through. The wire rack helps the wings become crispy without frying.
- Garnish and Serve: Finely dice the remaining pineapple round. Transfer the wings to a serving platter, sprinkle with the diced pineapple, chopped fresh cilantro, and squeeze fresh lime juice over the top. Serve immediately for the best flavor and texture.
Notes
- For best results, marinate the chicken overnight to maximize flavor.
- The guajillo chiles add a mild heat and fruity flavor; you can adjust the amount or type of chiles for spice preference.
- Using a wire rack on the baking sheet helps the wings crisp up evenly in the oven.
- Serve with extra lime wedges on the side for additional tanginess.
- This recipe is a delicious alternative to traditional deep-fried wings, offering a healthier option without sacrificing flavor.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
