We took all the flavorings of Mexican street corn and turn it into elote chicken wings. That’s it. That’s the description.
- 2 pounds chicken wings, flats and drums
- Olive oil
- Flaky kosher salt
- 1/4 cup mayo (or Kewpie), plus more if needed
- 1/4 cup grated cotija cheese, plus more if needed
- Zest and juice from 1 lime
- Chili powder
- Tajin (chili lime flavor), optional
- Fresh cilantro, finely chopped
- Jalapeños, very thinly sliced or minced
I cooked my wings in an air-fryer for 45 minutes at 435 degrees.
- Pat the wings dry of any excess moisture with paper towels. Place the wings in a medium bowl and drizzle with about 2 tablespoons of olive oil. Season with a large pinch of flaky kosher salt, and toss to coat. Make sure each wing is properly seasoned and coated with the oil. Line the chicken in an even layer on the rack or basket of your air-fryer. Air-fry for 40-45 minutes at 435 degrees, or until your wings are golden brown and crispy — registering 170 degrees internally. Depending on your air fryer, you may have to flip the wings half-way during cooking.
- When the wings are done and crisp, remove them from the air fryer and place them into a medium bowl. Add in the mayo and lime juice, and toss to coat. If you need a little more mayo, add it in. You are looking for each wing to be coated just enough for the remaining ingredients to stick to it. Sprinkle in the cotija cheese. Toss until the wings are evenly coated with cheese, adding more if needed. Finally, sprinkle in a desired amount of chili powder, Tajin (if using), jalapeños, cilantro, and the zest of the lime. Feel free to add more lime juice if your wings are too pasty — the extra lime juice will make it a smoother coating.
- Serve and enjoy!
You can do this same method in an oven if you do not have an air fryer.
- Prep Time: 10
- Cook Time: 45
- Category: Chicken
- Method: Air-fry
- Cuisine: Mexican
Keywords: elote wings, elote style wings, elote chicken wings, air fried elote wings