Elote Chicken Wings | Mexican Street Corn Inspired!

Preheat the oven to 400° F.

Rinse off the chicken wings and pat them dry.

Add the chicken wings to a bowl.

Cover the chicken wings with olive oil as a binder for the seasonings.

Sprinkle Spanglish acadero polo assado seasoning and Spanglish acadero elote seasoning onto the chicken wings and mix by hand until well coated.

Set out a baking rack and spray it with non-stick cooking spray.

Place the coated chicken wings onto the baking rack.

Bake the chicken wings for about 40 minutes.

Turn the chicken wings over and bake for an additional 20 to 30 minutes until crispy.

While the wings are baking, prepare the elote sauce by mixing Craft mayo, Hernandez cilantro lime salsa pimosa, lime juice, and additional elote seasoning in a bowl.

Add chili powder to the sauce mixture.

Incorporate dried cilantro into the sauce and mix thoroughly, using a whisk if needed to smooth it out.

Once the chicken wings are done, transfer them to a large bowl.

Pour the elote sauce over the chicken wings and coat them well.

Transfer the coated wings to a pan.

Sprinkle the wings with Mexican cheese (Katiha cheese or Parmesan cheese).

Sprinkle chili powder over the wings.

Top with green onions or additional cilantro if desired.

Equipment Needed

Spice Level:

Allergens