That's it. Very simple ingredients that make some of the best wings I have had in some time.

I kept the entire chicken wing in tact. If you want to split the wing and the drummie, feel free. I like the wing tip as well. Again, your call.

These wings are also baked. Baked until they are super crispy as that is how I personally love them.

Start by adding the chicken wings to a gallon sized ziplock bag. Add in the al pastor seasoning and seal the bag. Toss the chicken around in the bag ensuring that all of the wings get a nice coating. Place these in the refrigerator for at least four hours, but preferably over night.

Preheat your oven to 400 degrees.

Line a large baking sheet with parchment paper. Add the chicken wings onto the parchment paper and place in the preheated oven for roughly 60 minutes. After 60 minutes, remove the baking sheet from the oven, turn the chicken wings, and cook for another 30 minutes. Just keep an eye on the wings before 60 minutes as you do not want them to burn, however you want that skin to caramelize and get nice and crisp.

When the wings are done, remove them from the oven and place them onto a serving dish. Shower the wings with the fresh cilantro, and drizzle a bit of the Mexican crema over the wings.

Dig in. These wings were awesome. They were crispy with just the perfect sweet heat you would expect in some great al pastor. My son also loved them. I left him a big bowl of them on the counter and when he returned home from playing took a bit of caution as they were not the good 'ol plain type, but after first bite he devoured the entire bowl.

So if you can find al pastor seasoning at your store, pick some up and try them on some wings. I hope you enjoy.