Oh yes — Birria Wings with Consomé is basically taco heaven for your fingers and soul 🌶️🍗🔥. Here’s a full recipe that nails the crispy, spicy wings and rich dipping consomé.
Birria Wings with Consomé
Ingredients
For the Wings
- 2 lbs chicken wings, split (drumettes + flats)
- 1 tbsp vegetable oil
- Salt & pepper to taste
Birria Marinade
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 3 cloves garlic
- 1 small onion, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups beef or chicken broth
- 2 tbsp apple cider vinegar
- Salt to taste
Consomé
- 4 cups beef or chicken broth (or reserved from marinade)
- 1 bay leaf
- 1 clove garlic, smashed
- 1 small cinnamon stick (optional)
- Salt & pepper to taste
Instructions
1. Make the Birria Sauce
- Soak dried chiles in hot water 15–20 minutes until softened.
- Blend softened chiles, garlic, onion, oregano, cumin, paprika, vinegar, and ½ cup broth until smooth.
- Pour into a pot with remaining broth, simmer 15–20 minutes, seasoning with salt.
2. Marinate the Wings
- Toss wings in birria sauce, coating completely.
- Refrigerate 2–4 hours, or overnight for maximum flavor.
3. Roast or Fry Wings
Oven method:
- Preheat oven to 425°F (220°C).
- Spread wings on a parchment-lined sheet, bake 25–30 min, flipping halfway, until crispy.
Optional: After baking, broil 2–3 minutes for extra crisp.
Air fryer: 20–25 min at 400°F, shaking halfway.
4. Prepare the Consomé
- Strain birria sauce (or use separate broth).
- Add bay leaf, smashed garlic, cinnamon if using.
- Simmer 10–15 min, skim any fat.
- Season with salt & pepper. Keep warm.
5. Serve
- Plate wings with a small bowl of consomé for dipping.
- Garnish with chopped onion, cilantro, and lime wedges.
- Optional: warm corn tortillas to make tacos with the wings.
Tips
- Crispy wings + tender inside = key. Don’t overcrowd the pan.
- Consomé is highly versatile: sip as a soup or use to dunk tacos/wings.
- Can double sauce for leftover shredded wings in tacos.
If you want, I can make a “fast weeknight version” that skips overnight marinating but keeps that birria flavor punch.
Do you want me to do that?
