If you’ve ever wished your favorite taco flavors could show up at your backyard BBQ, these al pastor grilled chicken wings are about to become your new obsession. Smoky, juicy, and kissed with that signature achiote-pineapple marinade, they disappear fast — so make extra.
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There are certain foods that are absolutely irresistible, and chicken wings are right at the top of that list. Crispy skin, juicy meat, and bold flavor—there’s a reason they show up at just about every gathering I can think of. In my house, wings are never just an appetizer… they’re the main event.
For a long time, I thought wings meant one thing: deep-fried and drenched in buffalo sauce. And while I’ll never turn down a great plate of wings, I started leaning into grilled versions because they bring all the flavor without feeling heavy. That’s when these al pastor grilled wings completely won me over.
Why You’ll Love These Al Pastor Wings
- Bold, smoky al pastor flavor — just like in my salmon al pastor, achiote paste, guajillo and ancho chiles, and pineapple juice do all the heavy lifting
- Grilled, not fried — all the crispy-edge satisfaction without the grease
- Make-ahead friendly — the marinade gets better overnight, and the chipotle-lime crema can be prepped two days ahead
- Crowd-pleaser — perfect for game day, Memorial Day, backyard BBQs, or easy weeknight dinners
- Naturally gluten-free — and also easily dairy-free, with a simple dairy-free swap for the crema
The Story Behind Al Pastor
Quick piece of history: al pastor actually came from Lebanese immigrants who brought shawarma to Puebla, Mexico in the 1930s. Mexicans took the vertical spit, swapped the lamb for pork, added achiote — and called it “al pastor,” shepherd-style. [Read the full al pastor origin story →]
We’re taking that same flavor profile and putting it on chicken wings. The marinade is the same one I use for my traditional al pastor tacos, just adjusted for the grill.
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Buy Now → What Is Achiote Paste?
Achiote paste is one of those ingredients that doesn’t look like much at first—it comes in a little brick—but it brings so much flavor. It’s made from annatto seeds, vinegar, and warm spices like oregano and coriander, and it’s what gives this great recipe that signature red-orange color and that earthy, slightly tangy al pastor vibe.
You might also see achiote powder at the store, but it’s not quite the same thing. That’s just ground annatto seeds without the added spices, so you won’t get the same depth of flavor. Paprika is sometimes suggested as a substitute, but really, the only thing they share is the color.
The good news is achiote paste is pretty easy to find these days—check the Latin or international aisle—and if not, you can always grab it online.
Ingredients You’ll Need
- Dried guajillo and ancho chiles — the backbone of the marinade. Deep, mild heat, subtle fruity richness. Swap: 2 tablespoons chili powder + 1 teaspoon smoked paprika in a pinch.
- Pineapple juice — tenderizes the chicken (the enzymes do the work overnight) and adds natural sweetness. Swap: orange juice for a slightly different citrus twist or add 1 cup chopped pineapple and blend.
- Apple cider vinegar — brightens the marinade. Swap: white vinegar or fresh lime juice.
- Fresh garlic cloves — rounds out the sweetness from the pineapple so the flavor doesn’t lean too sugary.
- Achiote paste — the signature red-orange color and earthy flavor. Find it in the international aisle. Swap: 1 tablespoon cumin + 1 tablespoon smoked paprika if you truly can’t find it.
- Kosher salt, cumin, oregano, and ground cloves — the flavor foundation. I use Morton kosher salt; table salt works if you reduce the amount slightly. No great swap for cloves — allspice is the closest single-spice substitute if you’re out.
- Olive oil — I like California Ranch Extra Virgin, but any good-quality EVOO works.
- Chicken wings (whole wings or sections) — skin-on, juicy wings are the star. Drumettes or flats if you prefer easier eating.
How to Grill Chicken Wings to Perfection
1. Toast and Soak the Chiles. Toast chiles in dry skillet 30 seconds per side. Soak in hot water 10 minutes.
2. Blend the Al Pastor Marinade. Blend softened chiles with pineapple juice, vinegar, garlic, achiote, oregano, cumin, cloves, salt, and oil until smooth.
3. Marinate the Chicken Wings. Separate the wings into drumettes and flats if they are not already cut. Coat wings in marinade. Refrigerate 4 hours or overnight.
4. Prep the Grill & Cook the Wings. Preheat your grill to medium heat (350°-400°F). Grill the wings for about 10–15 minutes per side, turning occasionally, until fully cooked and the skin is crisp and slightly charred and the internal temperature (165°F).
How to Make Chipotle-Lime Crema
This is about to be your favorite new sauce — creamy, smoky, a little tangy, and exactly what these al pastor wings need to balance all that grill flavor.
In a small bowl, whisk together Mexican crema, 1–2 chopped chipotles in adobo (depending on your heat preference), minced garlic, the zest and juice of 1 lime, and a pinch of kosher salt. Mix until smooth and creamy. Serve alongside the wings while they’re still hot.
You might want to make extra because this sauce is also amazing drizzled over Tacos Al Vapor, spooned onto sheet pan chicken tacos or crispy salmon rice bowls or used as a quick dip for my quesadillas.
It’s All About the Marinade
When it comes to really good chicken wings recipe, it all starts with flavor. You want something that clings to the chicken and soaks in while it rests, building depth before it ever hits the charcoal grill.
Instead of a dry rub, this is a marinade that turns silky and thick in the blender, almost like a chile sauce. It coats every wing completely and seeps into the meat while it rests in the fridge.
That overnight marinade time is where the magic happens. The wings go from simple to deeply flavorful, with every bite carrying smoky, fruity, savory notes.
Then the grill does the rest of the work. Whether you’re using a charcoal grill or a gas grill, the wings cook over medium heat until they’re juicy inside with beautifully caramelized edges outside. That smoky finish is what makes these some of the best grilled chicken wings you’ll ever make!
Make Ahead & Storage
These grilled wings are perfect for prepping in advance, especially when you want bold flavor ready to go for game day, Memorial Day, BBQs, or easy weeknight meals.
- Marinate ahead: Coat wings and refrigerate in an airtight container for up to 24 hours for maximum smoky flavor.
- Make the sauce early: Chipotle-lime crema can be mixed 1–2 days ahead and stored in the fridge. Stir before serving.
- Storing leftovers: Keep cooked wings in an airtight container in the fridge for up to 3–4 days.
- Reheating: Warm in an air fryer at 375°F for crispy skin, or reheat in the oven at 350°F until hot.
- Best texture tip: Avoid microwaving if possible—it softens the crispy skin you get from the grill.
- Freezing option: Freeze uncooked wings in marinade for up to 2 months, then thaw overnight before grilling
Serving Them Up
For a casual backyard get together, I like to keep things fresh, simple, and a little fun with the drinks. A passion fruit margarita is always a perfect match—it keeps everything bright, festive, and just a little celebratory without much effort. You can also check out my Margarita Roundup for more easy pairings that go perfectly with this recipe.
To round out the table, I’ll usually add a few simple sides like my elote-style corn casserole or any of my favorite refried bean recipes. It also pairs really well alongside Animal-Style Burger for that classic cookout feel. A crisp green salad works too if you want something lighter—but honestly, these wings tend to steal the spotlight no matter what else is on the table.
And just a warning—these disappear fast. I always make extra because leftover wings never seem to last long in my house. Between the smoky al pastor flavor and that creamy dipping sauce, people tend to hover near the platter until it’s completely gone!
FAQs
Yes. Bake at 425°F on a wire rack set over a baking sheet for 35–40 minutes, flipping halfway, until the internal temperature hits 165°F and the skin is crisp. You won’t get the smoky grill flavor, but they’ll still be delicious.
Use 1 tablespoon cumin + 1 tablespoon smoked paprika as a stand-in for flavor and color. It won’t be identical, but it’ll still be really good.
Yes. Reduce the grilling time to about 4–5 minutes per side and check for a 165°F internal temperature so they don’t dry out.
Yes — naturally gluten-free. Just double-check your achiote paste label for any unexpected additions.
Swap the Mexican crema for a thick cashew cream or a plant-based sour cream (I have a recipe for this in my cookbook, Plant Powered Mexican). The chipotle and lime do most of the flavor work, so it still lands.
You Have to Try These Al Pastor Wings!
What do you think—are these the best grilled chicken wings or what? That smoky, sweet, slightly spicy flavor is hard to beat.
If you make them, I’d love to see! Snap a photo and tag me on Instagram @holajalapeno with #holajalapeno so I can check it out. Or leave a comment below and don’t forget to add a ⭐️⭐️⭐️⭐️⭐️ rating—it really helps! And if you want more recipes like this, sign up for the weekly newsletter—there’s always something delicious coming your way.
Grilled Al Pastor Chicken Wings with Chipotle Lime Crema
If you've ever wished your favorite taco flavors could show up at your backyard BBQ, these al pastor grilled chicken wings are about to become your new obsession. Smoky, juicy, and kissed with that signature achiote-pineapple marinade, they disappear fast — so make extra.
Ingredients
- 4 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1/2 cup pineapple juice
- 1/4 cup apple cider vinegar
- 4 garlic cloves
- 1 tablespoon achiote paste (or 1 tsp cumin + 1/2 tsp smoked paprika)
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 2 tablespoons olive oil
- 2½–3 lbs chicken wings, drummets divided from the flats if all in one piece (remove the tip if you'd like, otherwise, leave it on)
Chipotle-lime crema
- 1/2 cup Mexican crema or sour cream
- 1/4 cup minced cilantro
- 1-2 chipotle in adobo, minced (add more if you'd like it spicy)
- 1 clove garlic, minced
- zest and juice of 1 lime
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
Instructions
- For the chicken wings: Toast the 4 guajillos and 3 ancho chiles on a comal or dry skillet over medium heat for 30 seconds per side or until darkened in color and fragrant. Bring a small saucepan of hot water to a boil, remove from heat. Submerge the toasted chiles in the hot water until soft and pliable about 20-30 minutes.
- Transfer soaked chiles with kitchen tongs to a blender, discard the water. Blend softened chiles with the 1/2 cup pineapple juice, 1/4 cup vinegar, 4 garlic cloves, tablespoon achiote paste, 2 teaspoons kosher salt, 1 teaspoon oregano, 1/2 teaspoon cumin, 1/4 teaspoon ground cloves and the 2 tablespoons olive oil until smooth.
- Place wings in a large dish and pour marinade over the wings. Toss to coat wings in marinade. Cover and refrigerate 4 hours or overnight.
- Heat a gas or charcoal grill over medium heat (350°-375°F). Cook 10 minutes per side until cooked through and internal temperature reaches 165°F on an instant read thermometer. Serve hot with the chipotle-lime crema.
To make the crema: Combine all the crema ingredients in a medium bowl and whisk until smooth. Taste and add more lime or salt as needed. Cover and refrigerate until ready to serve. Can be made up to 2 days in advance.
Notes
- Adjusting the sauce: If you'd like the crema to be spicier, add more minced chipotle or even just a spoonful or two of the adobo sauce from the can.
- About the achiote paste. Look for it in the Latin aisle (brands like El Yucateco or Marín come in small brick-shaped packages). It adds that signature brick-red color and subtle earthy-peppery flavor. The cumin + smoked paprika swap works, but you'll lose a bit of that authentic al pastor flavor and color.
- Storage. Leftover wings keep in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer for 8-10 minutes to crisp the skin back up (microwaving will make them soggy). The crema keeps up to 5 days refrigerated.
- Don't over-marinate. Fresh pineapple juice contains bromelain, an enzyme that breaks down proteins. Four hours to overnight is the sweet spot — much longer than 24 hours and the wings can turn mushy. If you're using 100% pineapple juice from a can or bottle, it's usually pasteurized (which deactivates the enzyme), so you have a little more flexibility.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 110Total Fat: 8gSaturated Fat: 3gUnsaturated Fat: 5gCholesterol: 13mgSodium: 932mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 2g
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