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Thats it.
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Very simple ingredients that make some of the best wings I have had in some time.
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I kept the entire chicken wing intact.
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If you want to split the wing and the drummie, feel free.
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I like the wing tip as well.
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Again, your call.
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These wings are also baked.
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Baked until they are super crispy as that is how I personally love them.
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Start by adding the chicken wings to a gallon-sized Ziploc bag.
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Add in the al pastor seasoning and seal the bag.
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Toss the chicken around in the bag, ensuring all of the wings get a nice coating.
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Place these in the refrigerator for at least 4 hours but preferably overnight.
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Preheat oven to 400 degrees F.
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Line a large baking sheet with parchment paper.
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Add the chicken wings onto the parchment paper and place in the preheated oven for roughly 60 minutes.
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After 60 minutes, remove the baking sheet from the oven, turn the chicken wings, and cook for another 30 minutes.
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Just keep an eye on the wings before 60 minutes as you do not want them to burn.
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However, you do want that skin to caramelize and get nice and crisp.
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When the wings are done, remove them from the oven and place them onto a serving dish.
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Shower the wings with the fresh cilantro, and drizzle a bit of the Mexican crema over the wings.
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Dig in.
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These wings were awesome.
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They were crispy with just the perfect sweet heat you would expect in a great al pastor.
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My son also loved them.
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I left him a big bowl of them on the counter and when he returned home from playing showed a bit of caution as they were not the good ol plain type, but after the first bite he devoured the entire bowl.
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So if you can find al pastor seasoning at your store, pick some up and try them on some wings.
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I hope you enjoy.
