Hi Lois! I adore Mexican chicken wings. Here’s my recipe:

1. Pat 2 pounds of chicken wings dry with paper towels.
2. Rub them in the following blend: 3 tablespoons smoked paprika, 1 tablespoon chili powder (I like ancho), 1 tablespoon cumin, 2 teaspoons garlic powder, 1 teaspoon salt.
3. Cook on low in the slow cooker for 4 hours or in the air fryer for about 16 minutes, flipping halfway through.

I prefer the air fryer for this recipe because you get a nice crispy finish! But you can broil them after slow cooking, too.

Hope this helps!