Chamoy Wings

I am a HUGE fan of chamoy and when I saw a friend eat “chamoy wings” at a restaurant on social media, I HAD TO RECREATE a version of my own even though ive NEVER even tasted chamoy wings before IN MY LIFE!! I created this recipe based on what I would want to taste in a “chamoy wing”. These turned out freaking AMAZING and will now be in a regular rotation in my household. The flavors are just as you would imagine… the chicken is perfectly seasoned, you don’t need to even add salt because the chamoy and tajin will be just enough. Its tangy, salty, spicy, MOUTH WATERING, and addicting. YOURE WELCOME.

What you’ll need:

• Servings- 3

• 1 lb chicken wings

• 1/2 tsp chicken bouillon powder

• 1/2 tsp garlic powder

• 1/2 tsp oregano

• 1 tsp baking powder

• black pepper

• 1/8 cup chamoy

• 1/2 tsp tapito or Valentina hot sauce

• 1 lime

• tajin

Ingredients:

1. Prep chicken wings

   -Rinse and pat dry

   -Place wings in a mixing bowl and season with chicken bouillon powder, garlic powder, oregano, black pepper, and baking powder. Mix well.

   -Airfry wings at 400F for about 20 minutes. OR bake in the oven at 375 for about 1 hour.

   -While chicken is air frying, prepare the “chamoy toss sauce”.

2. Slice lime into quarters and reserve about 1 tsp of lime juice for the sauce. The other lime wedges will be for garnish.

3. In a mixing bowl, combine chamoy, tapitio, and lime juice . Mix well. Set aside.

4. Transfer cooked chicken wings in a large mixing bowl and let cool for about 5 minutes.

5. Once chicken has cooled down, add the “chamoy toss sauce” a few tablespoons at a time and toss to coat. (Too much sauce will result in overly salty wings). You can always reserve the sauce for extra dipping on the side.

6. Transfer coated wings to a serving plate.

   -Sprinkle a little tajin on top.

   - Place extra lime wedges on the side for garnish.

7. Enjoy right away!