Guajillo Wings

Salt & Honey Guajillo Wings

Course: lunch, snack, dinner



Recipe from Olivia Colt, Salt & Honey Catering + Events


  • 5-pound bag of House of Raeford party wings (or your favorite brand)  

  • Marinade
  • 2 teaspoons salt

  • ½ teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 3 tablespoons olive oil

  • Guajillo Salsa  (Yield: 1 1/2 cups)
  • 8 dried guajillo chiles

  • 2 tablespoons olive oil

  • 1 medium garlic clove, peeled 

  • 2 tablespoons yellow onion, chopped 

  • 1 ¼ teaspoons salt 

  • 2 1/2 cups water

  • Guajillo Sauce
  • 1/2 cup unsalted butter

  • 6 tablespoons Tabasco sauce 

  • 1 cup guajillo salsa

  • 1 teaspoon salt

  • Pinch of black pepper


  • Marinade
  • Combine all ingredients in a mixing bowl, whisk together and set aside.
  • Place wings in a large bowl and cover with the marinade. Refrigerate for at least 3 hours and up to a day, so the marinade sticks to the wings. This will make your wings very flavorful.
  • Guajillo Salsa     
  • In a pan, very lightly sauté the chiles with the olive oil, being careful they don’t burn. Add the garlic and onions and sauté lightly, about 2 minutes. Add the salt and water, bring to a boil and simmer for 5 minutes or until the chiles soften. Puree the mixture in a blender and set aside.
  • Guajillo Sauce
  • Preheat oven to 375 degrees.
  • Roast the wings for 45 minutes or until they reach an internal temperature of 165 degrees.
  • In a saucepan, combine the butter, Tabasco sauce, guajillo salsa, salt and pepper and cook over low heat until the butter is melted and the sauce is mixed in. 
  • Place the roasted wings in a mixing bowl and pour the sauce over them. Toss a couple of times to allow the sauce to coat the wings.