Think classic elote vibes, but make it wings. Juicy, smoky, fire-kissed chicken tossed in cilantro–cajun lime butter, then loaded with creamy mayo, cotija, crunchy corn, hot sauce, and lime. This one’s loud, messy, and worth every bite.

Grilled Esquite Wings

Think classic elote vibes, but make it wings. Juicy, smoky, fire-kissed chicken tossed in cilantro–cajun lime butter, then loaded with creamy mayo, cotija, crunchy corn, hot sauce, and lime. This one’s loud, messy, and worth every bite.

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Cook Time 35 minutes mins

Total Time 35 minutes mins

Course Appetizer, Snack

Cuisine Mexican

Servings 4 Servings

Ingredients

  

1x2x3x

For the Wings:

• 2 lbs chicken wings – whole or flats/drums
• salt and pepper to taste
• 1 tbsp olive oil

For the Esquite Topping:

• 1/2 cup mayo
• 1/2 cup cotija cheese – crumbled
• 1 cup crunchy corn kernels – corn nuts
• 1 piece lime – zest + juice
• 2 tbsp chopped cilantro
• 1 – 2 tsp hot sauce – Valentina or your fave

For the Cilantro – Cajun Lime Butter:

• 4 tbsp unsalted butter – melted
• 1 tbsp cilantro – chopped
• 1/2 tsp Cajun seasoning
• 1 garlic clove – minced
• 1/2 piece lime – juice

Instructions

 

Prep the grill:

• Fire up your charcoal grill. Create a two-zone heat setup (hot side for searing, cool side for indirect cooking).

Season the wings:

• Pat wings dry. Toss with olive oil, salt, and pepper. Let it sit while the grill heats.

Grill the wings:

• Sear wings over direct heat for 2–3 minutes per side to achieve grill marks.

  Move the grill to indirect heat, cover it, and cook for 20–25 minutes, or until the meat is fully cooked and crispy. Flip once halfway.

Make cilantro-cajun lime butter:

• In a bowl, whisk together melted butter, garlic, lime juice, cilantro, and Cajun seasoning. Set aside.

Toss & top:

• Once wings are done, toss in the butter mixture.

  Drizzle with mayo, sprinkle cotija, chopped cilantro, crunchy corn, lime zest, and a few dashes of hot sauce.

Keyword chicken wings, esquite