If you’re a fan of bold flavors and crave a unique twist on traditional chicken wings, Birria Wings with Consommé should be at the top of your list. This delicious fusion dish combines the crispy, tender wings we all love with the rich, spicy, and savory flavors of birria—a classic Mexican dish known for its mouthwatering stew made from slow-braised meat. In this recipe, we take chicken wings and coat them in a mouthwatering birria-style marinade, then bake or fry them until crispy. The wings are served with a side of consommé, the flavorful broth that’s typically served with birria, to dip the wings into for an extra punch of flavor.
Whether you’re looking for a fun appetizer for a game day gathering, a party snack, or just a crave-worthy dinner, Birria Wings with Consommé will elevate your wings game to new heights. The combination of tender chicken, crispy skin, spicy marinade, and savory broth makes for a dish that’s nothing short of addictive.
Why This Recipe Works
The success of Birria Wings with Consommé lies in the deep and rich flavor profile of birria, which is brought to life through the wings. Traditionally, birria is made with beef, goat, or lamb, but chicken wings are a great alternative for those who want to enjoy the same incredible flavors in a quicker, more accessible form.
The marinade, which is based on a blend of dried chilies, garlic, and spices, infuses the wings with authentic birria flavors. Once the wings are cooked, they become a crispy, juicy delight. The consommé—made from the same seasonings—acts as a flavorful dipping sauce that enhances the depth of the dish.
Additionally, using wings instead of a large cut of meat allows for a more casual approach to birria, making it perfect for sharing with friends and family at parties or gatherings. The combination of crispy chicken and the savory broth is a match made in flavor heaven!
What You’ll Need For This Recipe
To make Birria Wings with Consommé, gather the following ingredients. You’ll need both fresh ingredients for the wings and some pantry staples to create the flavorful consommé:
For the Birria Wings:
- 2 lbs chicken wings (fresh or thawed)
- 1 tablespoon olive oil (for coating the wings)
- Salt and pepper (to taste)
- 1 tablespoon chili powder
- 1 teaspoon paprika (for smokiness)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon (adds warmth to the flavor)
- 1/2 teaspoon ground cloves (for aromatic depth)
- 1/4 teaspoon ground allspice
- 2 dried guajillo chiles (or dried ancho chiles, seeds removed and soaked)
- 2 dried pasilla chiles (or dried mulato chiles, seeds removed and soaked)
- 2 medium tomatoes
- 2 cloves garlic (peeled)
- 1/4 cup apple cider vinegar
- 1/4 cup water (for blending the marinade)
For the Consommé (Broth):
- 4 cups chicken broth (or beef broth for a richer taste)
- 1/2 onion (roughly chopped)
- 1 dried bay leaf
- 2 dried guajillo chiles (soaked)
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
Garnishes (Optional):
- Chopped cilantro
- Chopped onions
- Lime wedges
- Sliced radishes (for a crunchy contrast)
- Sour cream or crema (optional)
How to Make Birria Wings with Consommé
Making Birria Wings with Consommé is a two-part process: marinating and cooking the wings, then preparing the consommé for dipping. Here’s how to make this flavorful dish step by step.
1. Prepare the Birria Marinade:
- Start by removing the stems and seeds from the dried guajillo and pasilla chiles. Once deseeded, soak the chiles in hot water for about 15 minutes, until softened.
- While the chiles soak, char the tomatoes on a hot pan or grill, turning them occasionally until they are slightly blackened and soft. You can also do this by roasting them under the broiler for about 5 minutes.
- Add the soaked chiles, charred tomatoes, garlic, vinegar, water, and the remaining spices (chili powder, paprika, cumin, coriander, cinnamon, cloves, and allspice) to a blender. Blend until smooth, scraping down the sides as needed.
- Taste the marinade and adjust the seasoning with salt, pepper, or additional vinegar to taste. If you want more heat, feel free to add extra chili powder or a small amount of hot sauce.
2. Marinate the Wings:
- Pat the chicken wings dry with paper towels and place them in a large bowl.
- Pour the marinade over the wings, ensuring they are well-coated. Toss the wings in the marinade to distribute the flavors evenly.
- Cover the bowl and refrigerate for at least 1 hour, but for the best flavor, marinate overnight to allow the wings to fully absorb the spices and flavors.
3. Prepare the Consommé (Broth):
- In a large pot, combine the chicken broth, chopped onion, bay leaf, dried guajillo chiles, apple cider vinegar, and dried oregano.
- Bring the mixture to a simmer over medium heat, allowing it to cook for 20-30 minutes so the flavors can meld together.
- Once it’s done, strain the broth into another pot or large bowl to remove the solids. Adjust the seasoning with salt and pepper to taste. The result will be a flavorful, slightly spicy broth that’s perfect for dipping.
4. Cook the Birria Wings:
- You can either bake or fry the wings, depending on your preference. Baking Method:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the marinated wings in a single layer on the baking sheet. Roast in the oven for 30-35 minutes, flipping them halfway through to ensure they cook evenly and become crispy on all sides. Frying Method:
- Heat about 1 inch of oil in a large frying pan over medium heat. Fry the wings in batches, cooking for about 8-10 minutes per batch until golden brown and crispy. Drain on paper towels.
5. Assemble and Serve:
- Once the wings are cooked, transfer them to a serving platter. If desired, garnish with chopped cilantro, diced onions, and a squeeze of lime for a burst of freshness.
- Serve the wings alongside the warm consommé in small bowls for dipping.
Tips + Tricks & More For Recipe Success
- Adjusting Heat:
- The spiciness of the wings and broth can be adjusted according to your preference. If you prefer a milder dish, use less chili powder or remove the seeds from the chiles before soaking them.
- For an extra spicy kick, add a couple of fresh serrano peppers to the marinade or include some hot sauce in the consommé.
- Alternative Proteins:
- While this recipe uses chicken wings, you can substitute other cuts of chicken, such as thighs or drumsticks, or even beef short ribs, which is closer to the traditional birria.
- Make-ahead Tip:
- The marinade can be made in advance and stored in the refrigerator for up to 3 days. You can also make the consommé ahead of time and store it in the fridge or freezer, reheating before serving.
- Pair with a Side:
- Serve Birria Wings with Consommé with traditional Mexican sides such as rice, beans, or a tangy Mexican slaw to round out the meal.
How to Serve
Birria Wings with Consommé are best served immediately after cooking while they’re crispy and hot. The consommé should be served warm, and the wings should be dipped into the broth just before eating for the perfect balance of flavors. Here are some ideas for serving:
- Appetizer or Party Snack: Serve these wings as an appetizer at a Mexican-themed dinner or a game day party. The interactive dipping makes them fun and engaging for guests.
- With Rice or Beans: Pair the wings with a side of cilantro-lime rice or black beans for a heartier meal.
- Tacos or Burritos: If you have leftovers, you can use the wings and consommé to make tacos or burritos. Simply shred the chicken and drizzle with the consommé before wrapping it in tortillas.
Time
- Preparation Time: 20 minutes (for marinating the wings)
- Cook Time: 1 hour (including the time to cook the wings and prepare the consommé)
- Total Time: 1 hour 30 minutes
Conclusion
Birria Wings with Consommé bring together the best of both worlds: crispy, juicy chicken wings and the deep, savory flavors of traditional birria. The smoky, spicy wings are perfectly complemented by the rich and flavorful consommé for dipping, making each bite a celebration of bold tastes. This dish is perfect for sharing at gatherings, casual dinners, or even as a flavorful weeknight treat. Whether you’re a
wing lover or new to birria, this fusion recipe will have everyone coming back for more!