Prepping The Pork Belly

Here’s what I learned from Mami. To achieve that sought-after crispy exterior in chicharrones, you can’t marinade the pork belly in mojo (or any marinade).

Marinating the pork belly in citrus would tenderize the meat to the point that you’ll risk losing that traditional crispy crunch we all know and love!

This is the same reason we gently separate the skin from a pork shoulder to marinate the actual roast when we make a Cuban roast pork. We need that skin to be very dry to achieve that crispy pork skin.

That’s why Mami says, “Just add salt to the pork belly y ya.”

Frying The Chicharrones

I know you’re probably thinking you need a ton of oil for this recipe, but it’s actually quite the opposite. You only need a small amount of oil for a shallow fry because the pork itself will release a lot of its own oil. Less is more, my friends!

If you’re not a fan of deep frying, I added an air fryer option in the recipe below. It won’t be the exact same result but at least you won’t be scared of any hot oil potentially splattering on you. 😂

Whenever I make chicharrones, it always reminds me of masitas de puerco. Same crispy pork exterior but masitas de puerco are made with pork shoulder instead pork belly. YUM!

If you’re not feeling pork at all (why? lol), you could always make my chicharrones de pollo. You get the same crispy, fried vibe except with chicken thighs.

Why You’ll Love This Recipe

• 3 Ingredients & Easy-To-Make. All you need is chicken wings, lemon pepper seasoning, and a bit of oil to coat the wings before baking them in the oven.

• 3 Cooking Methods. You can make these chicken wings in the oven, in the air fryer, or on the grill, I share how to make these wings with each cooking method below.

• Crowd Friendly. Whether you’re making them for a crowd or yourself, you can scale this recipe easily by doubling or tripling the recipe.

Let me show you how to make them.

Ingredients You’ll Need

All you need is 3 ingredients!

• Chicken wings. You can use both drumettes and/or flats. Tips removed.

• Olive oil. You can also use melted unsalted butter.

• Lemon pepper seasoning. The perfect zesty and citrusy kick for these chicken wings!

• Optional. Chopped cilantro or parsley for garnish, lemon wedges, and cilantro garlic sauce for serving!

Step-By-Step Instructions

First things first, we want to prep the chicken wings before cooking.

Pat the chicken wings dry with a paper towel. We don’t want any moisture on these wings. Similarly, you can also place them in the fridge to dry out for 30 minutes prior to baking them.

Prep the chicken wings. In a large bowl, add the chicken wings with oil (or butter), and lemon pepper seasoning. Toss the wings until they are evenly coated. Set aside.

Baking Chicken Wings In the Oven

Arrange the chicken wings. Place a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray. Lay the chicken wings evenly on the baking sheet about 1 inch apart so they cook evenly.

Bake the lemon pepper chicken wings. Place in the oven and bake for 35 minutes or until chicken wings are cooked through.

Note: Not all ovens are created equal so keep an eye on them at the 35-minute mark. If they are not yet cooked/crispy, continue to cook for 5-10 more minutes until the internal temp is 165ºF.

Making Chicken Wings In The Air Fryer

• Spray the basket of the air fryer with cooking spray.

• Lay the chicken wings evenly in the basket about 1/2 inch apart so they cook evenly. You can stand the drummettes up along the side of the basket to make room for the flats, or make the chicken wings in batches.

• Fry for 12 minutes at 360ºF. Flip and cook for another 12 minutes and then flip them again, increase the temp to 400ºF, and cook for another 6 minutes until fully cooked and crispy.

• Once the wings are cooked, transfer them to a platter and allow them to cool. Serve with your favorite wing sauce or squeeze with lemon wedges, if desired.

Making Chicken Wings On the Grill

• Preheat a grill to medium-high heat.

• Lightly oil the grill grates to keep the chicken wings from sticking.

• Place the wings on the grill in a single layer.

• Cook the chicken wings over direct heat for 20 minutes, turning every 5-10 minutes until and the skin is golden and crispy.

• Make sure the internal temperature of the chicken wings is 165ºF. Remove from the grill and allow to cool slightly.

How many chicken wings per person for an appetizer?

Ten whole wings can be cut into 20 pieces (10 drumettes and 10 flats).

The recipe below is for 2 1/2 pounds of chicken wings which makes about 4 servings (20-25 wings total).

As a general rule of thumb, for a main appetizer, you can estimate about 6-8 wings per person. For a smaller appetizer (or for a quick weeknight dinner), you can estimate about 4-6 wings per person.

What’s the secret to crispy wings?

• Drying out the wings. Before cooking the chicken wings, it’s important to pat them dry with paper towels or place them in the fridge, uncovered, for 30 minutes. This removes any excess moisture, which can cause the wings to steam instead of crisp up in the oven or air fryer.

• Cooking at high heat. Whether you’re making these wings in the air fryer or baking them in the oven, cooking the wings at a high temperature helps to create a crisp exterior while keeping the meat tender and juicy.

• Using a wire rack. To make oven-baked chicken wings, place the wings on a parchment-lined baking sheet with a wire rack so that air circulates around the wings as they’re baking, resulting in a crispier texture.

• Let the wings rest. Letting the chicken rest for a few minutes before serving allows the juices to redistribute throughout the meat, stay crispy, and prevent them from drying out.

Storage Tips

• Make sure the chicken wings have cooled before storing them. This will help prevent condensation from forming inside the storage container and keep the wings from getting soggy.

• Transfer the wings to an airtight container or a resealable bag to prevent air from getting in and keep the wings fresh for longer.

• Be sure to store the wings within 2 hours of cooking them. You can store them in the fridge for up to 4 days or in the freezer for 2-3 months for optimal flavor and texture.

Serving Tips

• Cilantro Garlic Sauce. A creamy and tangy dipping sauce pairs well with the zesty flavors of lemon pepper chicken wings.

• Lemon wedges and herbs. I love squeezing lemon over the wings and garnishing with finely chopped herbs like parsley or cilantro.

• Cocktails! Chicken wings are a popular bar food, and they pair well with a cold beer or a refreshing cocktail like a Classic Cuban Mojito, Cuba Libre, Guava Margarita, Frozen Mango Moscow Mule Recipe, or Italian Limoncello Margarita.

Why You’ll Love This Recipe

• 3 Ways To Make Them. Bake them, air fry them, or grill them. Either way, you can’t lose! I share all three different ways to make them below.

• Crispy & smothered in Guava BBQ sauce. No matter which cooking method you decide to use, these chicken wings will be crispy, sweet, tangy, and addicting. Guaranteed!

• Crowd Friendly & Easy-To-Make. Whether you’re making them for a crowd or your family, they’re super versatile, easy to make, and DELICIOUS just like my other easy chicken wing recipes.

• Repurpose Ingredients. The leftover Cuban spice blend, mojo marinade, and guava BBQ sauce can be used for another one of my recipes. Win-win!

Ingredients You’ll Need

• Mojo marinade. This is a citrusy-garlicky marinade that is perfect for juicy chicken wings. You can find the full mojo marinade recipe here.

• Neutral oil. I recommend you use vegetable oil or canola oil.

• Homemade sazon completa. My own delicious sazon spice blend of ground coriander, ground annatto, garlic powder, onion powder, dried oregano, ground cumin, salt, and pepper. Find the full sazon completa recipe here.

• Guava BBQ sauce. My homemade guava bbq sauce is tangy, sweet, and the best option for leveling up these chicken wings! You can find the full recipe for the guava bbq sauce here.

• Chicken wings.

Step-By-Step Instructions

First things first, marinate the chicken wings. In a large bowl, add chicken wings and the mojo marinade. Place in the fridge for at least 1 hour up to overnight.

Discard marinade from the bowl. Pat the wings dry a bit with paper towels. Add Cuban sazon completa to the bowl. Toss the wings until they are evenly coated.

In the Oven

• Preheat the oven to 425ºF. Place a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray. Set aside.

• Bake the chicken wings. Lay the chicken wings on the wire rack. Bake for 35-45 minutes or until chicken wings is cooked through and crispy. Note: Not all ovens are created equal so keep an eye on them at the 35-minute mark. If they are not yet cooked/crispy, continue to cook for 5-10 more minutes. They are ready when the internal temp is 165ºF.

• Brush with the Guava BBQ sauce. Once the wings are fully cooked, remove them from the oven. Brush guava bbq sauce on the wings. Place back in the oven and bake until the glaze is glossy and lightly caramelized about 5 minutes.

In the Air Fryer

Yes! Yes, you can. Depending on the type of air fryer you have, I’d recommend you follow the chicken setting for your air fryer. (I have this air fryer!)

• Spray the air fryer basket with cooking spray.

• Place the chicken wings in the basket and set the air fryer to 360ºF.

• Cook for 12 minutes, then flip the wings and then cook for another 12 minutes.

• Flip them over again, brush them with the guava bbq sauce, and increase the heat to 390ºF.

• Cook until crispy for another 5-6 minutes. Carefully remove the bbq wings from the air fryer basket. Serve with more guava bbq sauce.

On the Grill

• Preheat a grill to medium-high heat.

• Lightly oil the grill grates to keep the chicken wings from sticking.

• Place the wings on the grill in a single layer.

• Cook over direct heat for 20 minutes, turning every 5-10 minutes, until an internal temperature of 165ºF is reached.

• In the last 2 minutes of cooking, brush the wings with guava bbq sauce on all sides and continue to cook until the sauce is caramelized.

• Remove from the grill and allow to cool slightly.

Cooking Instructions

Here’s the deal. Personally, I’m scared of frying with hot oil because I feel like it will splatter all over my face. I feel the same way about my fried masitas de puerco.

However, frying really is the best cooking method to get that crispy, golden brown exterior that’s absolutely delicious. It also cooks in just 15 minutes once the chicken has been marinating and is coated in the flour. Can’t beat that!

Serving Suggestions

When you order chicharrones de pollo at a Cuban restaurant in Miami, they have several options for Cuban side dishes. From white rice to fried plantains, the possibilities are endless.

To make the decision easier for you, here are the best sides that pair perfectly with these fried chicken chunks:

• Arroz con frijoles
• Sweet fried plantains
• Crispy tostones

Storage Tips

Once cooled, you can transfer them to an airtight container and store them in the fridge for up to 3-4 days or freeze them for up to 1 month. You can reheat them in the oven, microwave, or air fryer for about 4-5 minutes or until heated through.