Chicken Wing Fajitas

 

Who doesn't love chicken fajitas? No one I know. But have you ever taken the time to think about chicken meat? I have. I firmly believe the best chicken pieces are the wings and drummies. So let me give you the rationale behind this opinion.

First, I think chicken skin is the very tastiest part of the chicken. Nothing compares to taking a big bite of that  delectable, crispy skin. But when it comes to the big, meaty parts of the chicken, the skin to meat ratio is not in your favor. Not true with wings, for every bite contains a delicious portion of the crispy skin.

Second, the wings and drummies are all dark meat, which means the meat stays nice and moist. So once again, you are getting crispy skin AND moist, dark meat in every bite.

Finally, the meat in chicken wings and drummies are all next to bones. Meat cooked next to the bone is always much more flavorful.....hence the saying "The closer the bone, the sweeter the meat".

So that completes my case for using chicken wings. Crispy skin in every bite. Moist dark meat in every bite. And meat that borrows the flavor of the bone in every bite.

How do you partake in this epicurean delight? You simply cook the wings with your favorite fajita seasoning. My favorite is Obie Cue's Fajita Fabulosa (available at Amazon). You can cook the wings however you prefer. Use a grill, smoker, oven or air fryer. I prefer air frying, as it only takes 20 minutes to get that golden, crisp skin.  Then strip the meat from the bones and serve. If you have BBQ gloves, you can strip the meat while it is still hot. Otherwise, let the wings cool to room temperature, strip the meat.....and then reheat before serving. This grogs4blogs recipe serves 4 to 6 people.

INGREDIENTS

5 pounds chicken wings and drummies

Spray oil (olive, canola or avocado oil)

Fajita Fabulosa seasoning

Flour tortillas

Your favorite fajita fixings

DIRECTIONS

1. Remove chicken wings from packaging and pat dry with paper towels.
2. Arrange wings in bottom of air fryer in a single layer. Do not crowd...there should be space between every wing. Cook in batches if your air fryer is not big enough.
3. Spray oil on the wings and then season with fajita seasoning. Then flip the wings, spraying oil and more fajita seasoning on the other side.
4. Set air fryer to 400º and air fry wings for 10 minutes. When done, flip wings over and then cook for another 10 minutes.
5. Remove wings from air fryer and let them rest for 5 minutes (they will continue to cook from carryover heat).
6. Use BBQ gloves to strip meat from bones and place meat in serving bowl. Alternatively, you can let them cool to room temperature and then strip meat by hand...reheating before serving.
7. Serve the wing meat in a bowl with flour tortillas and your favorite fajita fixings (e.g., salsa, cheese, lettuce, cilantro, jalapeños, sour cream, guacamole, lime slices,  hot sauce, etc.).

Pairing: Pacifico Mexican Cervesa