Here’s a bold, crave-worthy Birria Wings with Consomé recipe—crispy wings tossed in rich birria flavor and served with a deeply savory dipping broth 🔥🍗
🍗 Birria Wings with Consomé
⭐ Why You’ll Love This
- Crispy, juicy wings with authentic birria spices
- Rich, beefy consomé for dipping
- Perfect party food or game-day hit
- Restaurant-style flavor at home
🛒 Ingredients
For the Birria Sauce / Consomé
- 2 lb beef chuck (or short ribs)
- 3 dried guajillo chiles, seeded
- 2 dried ancho chiles, seeded
- 1 dried pasilla chile (optional)
- 1 medium onion, quartered
- 5 cloves garlic
- 1 medium tomato
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican preferred)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 bay leaves
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- Salt to taste
For the Wings
- 2½ lb chicken wings, split & tips removed
- 1 tbsp baking powder (for crispiness)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup birria sauce (from above)
- 1 tbsp oil or melted butter
For Serving
- Chopped cilantro
- Finely diced onion
- Lime wedges
- Extra consomé for dipping
👩🍳 Directions
Step 1: Make the Birria Sauce
- Toast dried chiles lightly in a dry pan until fragrant.
- Soak chiles in hot water for 20 minutes.
- In a blender, combine soaked chiles, onion, garlic, tomato, spices, vinegar, and a little soaking liquid.
- Blend until smooth.
Step 2: Cook the Beef (Consomé)
- Place beef in a pot or slow cooker.
- Pour blended sauce over beef.
- Add beef broth and bay leaves.
- Simmer covered for 2½–3 hours until beef is fall-apart tender.
- Remove beef (save for tacos).
- Strain broth for a smooth consomé.
Step 3: Prepare the Wings
- Pat wings completely dry.
- Toss with baking powder, paprika, garlic powder, salt, and pepper.
- Bake at 425°F (220°C) for 40–45 minutes, flipping halfway
(or air-fry at 380°F for 20–22 minutes).
Step 4: Toss Wings in Birria
- Mix crispy wings with birria sauce and oil/butter.
- Return to oven for 5–7 minutes to set the glaze.
🍽️ Serve
- Garnish wings with cilantro and onion.
- Serve hot with cups of consomé for dipping.
- Finish with a squeeze of lime.
🔥 Pro Tips
- Baking powder = extra crispy skin (don’t use baking soda)
- Straining the consomé makes it perfect for dipping
- Save shredded beef for birria tacos or quesabirria
- For heat, add árbol chiles or chili oil
🧊 Storage
- Wings: Refrigerate up to 3 days
- Consomé: Refrigerate 4 days or freeze 2 months
🌮 Variations
- Fried Birria Wings – Deep fry then toss in sauce
- Honey Birria Wings – Add 2 tbsp honey
- Spicy Birria Wings – Add chipotle in adobo