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Ixtapa Wings Recipe

Name: Ixtapa Mexican Grill & Cantinas Ixtapa Wings Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 8 pieces chicken wings (party cut or whole wings); 8 pieces boneless chicken pieces (if choosing boneless); 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp cayenne pepper; 2 tbs cornstarch (for crisping, optional for boneless); 1 cup neutral oil (vegetable or canola) for frying or coating; 4 tbs unsalted butter; 1 cup hot sauce (preferably cayenne-based, e.g., Frank's RedHot); 2 tbs honey; 1 tbs lime juice; 1 tsp ground cumin; 1 tsp chipotle powder (optional, for smoky heat); 0.5 tsp salt; 2 tbs fresh cilantro, chopped; 6 sticks celery sticks; 6 sticks carrot sticks; 0.5 cup blue cheese dressing or ranch

Inspired by Ixtapa Mexican Grill & Cantina

Time45m

Serves1

For those who love buffalo wings, spice up your night! Choice of bone-in or boneless, eight piece.

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Ingredients

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Chicken

8 pieces chicken wings (party cut or whole wings)

8 pieces boneless chicken pieces (if choosing boneless)

1 tsp Celtic sea salt

1 tsp black pepper

Marinade / Dry Rub

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1 tsp Cayenne pepper

2 tbs cornstarch (for crisping, optional for boneless)

Cooking Fat

1 cup neutral oil (vegetable or canola) for frying or coating

Ixtapa Buffalo Sauce

4 tbs Unsalted butter

1 cup hot sauce (preferably cayenne-based, e.g., Frank's RedHot)

2 tbs Honey

1 tbs ReaLime juice

1 tsp Ground cumin

1 tsp chipotle powder (optional, for smoky heat)

1/2 tsp Celtic sea salt

Finishes & Garnish

2 tbs Fresh cilantro, chopped

6 sticks celery sticks

6 sticks carrot sticks

1/2 cup blue cheese dressing or ranch

Method

Prep Chicken

Trim and dry

Pat the chicken pieces dry with paper towels. If using whole wings, separate at the joint into drumette and wingette/flat if not already cut. Drying ensures crisping.

Season the chicken evenly with 1 tsp salt and 1 tsp black pepper. Sprinkle the garlic powder, onion powder, smoked paprika, and cayenne pepper over the pieces and rub to coat.

If using boneless pieces, toss them with 2 tablespoons cornstarch to help create a crisp exterior. For bone-in, cornstarch is optional; a light dusting helps but is not required.

Cook Chicken

Fry method (crispiest)

Heat 1 cup neutral oil in a deep skillet or Dutch oven to 350°F (175°C). Fry wings in batches so they aren’t crowded — about 8 minutes per batch for bone-in, or 4–6 minutes for boneless, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and rest 3–4 minutes.

Oven-baked method (lighter)

Preheat oven to 425°F (220°C). Place seasoned wings on a wire rack set over a baking sheet lined with foil. Lightly brush or spray with oil. Bake bone-in 40–45 minutes, flipping once at 20–25 minutes; bake boneless 20–25 minutes until golden and internal temp is 165°F. For extra crispness, broil 1–2 minutes at the end while watching closely.

Air-fryer method

Preheat air fryer to 380°F (195°C). Arrange wings in a single layer (work in batches). Cook bone-in 22–26 minutes, shaking the basket every 6–8 minutes; boneless 12–16 minutes. If cornstarch was used, spray lightly with oil before cooking for better crisping.

Make Ixtapa Buffalo Sauce

In a small saucepan over medium-low heat, melt 4 tablespoons unsalted butter. Add 1 cup hot sauce and whisk until combined.

Stir in 2 tablespoons honey, 1 tablespoon lime juice, 1 teaspoon ground cumin, 1 teaspoon chipotle powder (optional), and 1/2 teaspoon salt. Keep the sauce on low heat and simmer gently for 2–3 minutes, whisking occasionally to emulsify. Taste and adjust honey or lime to reach desired balance of heat, sweetness, and acidity.

Toss & Serve

Place cooked wings in a large mixing bowl. Pour the warm Ixtapa Buffalo Sauce over the wings and toss gently but thoroughly so each piece is evenly coated.

Transfer wings to a serving platter. Garnish with chopped cilantro and serve immediately with celery sticks, carrot sticks, and 1/2 cup blue cheese dressing or ranch on the side for dipping.

If preparing multiple batches, keep cooked wings warm in a 200°F (95°C) oven on a wire rack while you finish frying or baking remaining pieces to keep them crisp before saucing.