Con Todo Recipe

Make guacamole

Halve and pit the avocados. Scoop flesh into a bowl and mash to a chunky consistency. Stir in lime juice immediately to prevent browning. Add diced red onion, chopped cilantro, minced jalapeño, diced tomato, salt, and black pepper. Taste and adjust seasoning or lime. Cover and refrigerate until serving.

Arrange tortilla chips in a large bowl or platter alongside guacamole and provide lime wedges and optional dressing for dipping.

Prep and dry the wings

Pat 24 wing pieces dry with paper towels. Toss with baking powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Let rest 15 minutes in the fridge to dry the skin (this helps crisp on the grill).

Grill the wings

Preheat grill to medium-high (about 400°F/200°C). Oil the grates lightly. Grill wings over direct heat for 8–10 minutes per side, turning often, until internal temp reaches 165°F and skin is browned and crisp. Alternatively bake at 425°F for 35–40 minutes, turning once.

Make Buffanero sauce

In a small saucepan, melt 4 tbsp unsalted butter over low heat. Add 3/4 cup hot sauce, 1 tbsp honey, 1 minced habanero (use less if very spicy), and 1 tsp smoked paprika. Warm until combined and slightly thickened, 2–3 minutes. Taste and adjust heat or honey.

Toss wings in sauce

Place grilled wings in a large bowl. Pour sauce over wings and toss to coat evenly. Return to the grill for 1–2 minutes per side to set the sauce, or transfer to a sheet tray and broil for 1–2 minutes to caramelize slightly. Serve hot with lime wedges and blue cheese or ranch on the side.

Prep and season

Pat 12 wing pieces dry. Toss with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp olive oil to coat.

Grill the wings

Grill over medium-high heat (400°F/200°C) for 8–10 minutes per side until cooked through and golden. Alternatively bake at 425°F for 30–35 minutes, turning halfway.

Make dulce de leche glaze

In a small saucepan over low heat, combine 1/2 cup dulce de leche, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp minced garlic, and 1/4 tsp chile flakes. Stir continuously until smooth and slightly runny, about 3–4 minutes. If too thick, add 1–2 tsp warm water.

Glaze and finish

Toss the cooked wings in the warm dulce de leche glaze until evenly coated. Return to the grill or broiler for 1–2 minutes to set the glaze, watching closely to avoid burning. Serve immediately with chopped cilantro sprinkled on top.

Prep and season

Pat 12 wing pieces dry. Toss with 3/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil to coat.

Grill the wings

Grill wings over medium-high heat (400°F/200°C) for 8–10 minutes per side until cooked through and crisp. Alternatively bake at 425°F for 30–35 minutes, turning once.

Make guava glaze

In a small saucepan, combine 1/2 cup guava paste, 1/4 cup orange juice, 1 tsp soy sauce, 1 tsp lime juice, and 1/4 tsp red pepper flakes. Warm over low heat, stirring and mashing the guava paste until it dissolves into a smooth, brushable glaze (2–4 minutes). If too thick, add 1–2 tbsp orange juice.

Glaze and finish

Brush or toss the cooked wings with the guava glaze. Return to the grill or broiler for 1–2 minutes to set and slightly caramelize the glaze. Garnish with chopped cilantro and serve with lime wedges.

Arrange the three wing varieties on a large platter or separate plates: Buffanero wings (24), dulce de leche wings (12), and guava glazed wings (12). Place the guacamole and chips alongside. Provide bowls of dressing (blue cheese or ranch), lime wedges, and extra cilantro for garnish.

Serve immediately while wings are hot and sauces are glossy. Estimate cooling time for guests and offer napkins — it’s a messy, shareable feast!