Ingredients
Equipment
Method
- Preheat grill for direct heat (400–425°F) and indirect heat area.
- In a large bowl, toss chicken wings with olive oil and Spanglish Asadero Carne Asada Seasoning until evenly coated.
- Cover and refrigerate 15 minutes. Bring wings to room temperature before grilling.
- Place wings over direct heat. Grill 4–7 minutes, moving frequently to brown evenly on all sides.
- Flip wings and grill 4–7 minutes more until browned.
- Move wings to indirect heat area. Close grill lid and cook 15–20 minutes until internal temperature reaches 165°F.
- Remove wings from grill. Rest 15 minutes.
- Transfer rested wings to a serving platter.
- Drizzle Mexicana crema over the wings.
- Sprinkle with finely chopped cilantro.
- Serve immediately.
Nutrition
Notes
- Use the full seasoning amount — Spanglish Asadero Carne Asada Seasoning is built to season from the inside out. Under-seasoning costs you flavor throughout, not just on the skin. Coat every wing evenly before they go in the fridge.
- Preheat the grill to 400–425°F before wings go on — a cold grill steams the skin instead of crisping it. You need that heat already there when the wings hit the grate. Color and char depend on it.
- Work both heat zones — direct heat builds crust and color in the first 4–7 minutes per side; indirect heat finishes the cook without burning the exterior. Don't skip the zone transfer. That's where the difference between good and great happens.
- Pull at 165°F internal, then rest 15 minutes — use an instant-read thermometer in the thickest part of the wing, away from bone. The rest isn't optional. It keeps the juices in the meat instead of on the platter.
- Add the crema last — drizzle the Mexicana crema after the rest, right before serving. You want the cool, tangy contrast against the hot char. If it goes on too early, it runs and loses that effect.
- Serve straight from the platter with the crema drizzled and cilantro on top. Warm tortillas on the side turn these into loose carne asada tacos at the table — just pick the meat and build.
- For a full spread, add Mexican rice or elote and set out extra crema for dipping with lime wedges. Diced white onion and a second hit of cilantro sharpen the carne asada flavor profile and take about 30 seconds to prep.
- For game day, stack them on a platter and let people graze. They hold well for about 20 minutes before the crema starts to absorb. A squeeze of fresh lime right before eating ties the whole thing together.
- Store in an airtight container in the refrigerator for up to 3 days. Keep the crema and cilantro separate if you're planning to reheat — they're garnishes, not components that hold up to heat.
- To reheat, use a skillet over medium heat with a splash of water or broth and a lid to trap steam. About 5–7 minutes brings them back without drying out the meat. A 375°F oven for 8–10 minutes also works if you want to recover some crisp on the skin.
- Don't reheat at high heat — it overcooks the protein and mutes the seasoning. Add crema and cilantro fresh after reheating.