Mexican Party Wings Recipes

Steps:

• Heat oven to 425°F. Line 18x12-inch rimmed sheet pan with foil. Place rack on top of foil. Spray rack and foil generously with cooking spray. In small bowl, stir together ranch dressing and hot sauce; cover and refrigerate.
• In gallon-size resealable food-storage plastic bag, mix flour and taco seasoning mixes. Add chicken to bag; seal, and shake to coat chicken. Place in single layer on rack. Discard any remaining flour mixture. Brush both sides of chicken with melted butter.
• Bake 25 minutes. Turn chicken. Bake 18 to 22 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Transfer to serving platter, and sprinkle with cilantro. Serve with dressing.

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. In a large bowl or shallow dish, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time. Turn to coat. , Transfer to a greased 13x9-in. baking pan. Bake, uncovered, at 375° for 25-27 minutes on each side or until juices run clear and coating is set., Meanwhile, in a blender, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment paper and lightly oil. Mix the chile powder, cumin, coriander, cloves, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the wings and toss to coat.
• Spread the wings, spaced apart, on the prepared baking sheets. Bake, turning once, until browned and crisp, about 40 minutes.
• Hot:
• Ancho chile powder gives these a slightly smoky kick; serious wing lovers will want to step up the heat.
• Hotter:
• Put 2 jalapenos, 1/2 cup cilantro, 1/4 teaspoon cayenne, the juice of 1 lime and 1 1/2 tablespoons vegetable oil in a food processor and finely chop. Toss with the wings; marinate 2 hours. Brush off the marinade and rub and bake as directed, omitting the black pepper.
• Hottest:
• Marinate the wings in the jalapeno mixture (see above), then rub and bake as directed. About 5 minutes before they're finished baking, brush with a mixture of 3 tablespoons each honey and Sriracha sauce (hot Asian chili sauce).

Steps:

• Heat butter and hot sauce in steamer or on stovetop.
• Deep fry chicken wings in 350 degree F oil -- 12-14 minutes for frozen wings; 8 minutes thawed.
• Put wings in large bowl or pot. Ladle sauce over wings, swirling until all wings are covered.
• Serve hot.

Steps:

• Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
• Cook in slow cooker on Medium Low setting for 5 hours.

Steps:

• Heat oven to 350.
• Spray a large cookie sheet with nonstick cooking spray.
• In a blender combine ranch dressing and chiles.
• Process until smooth.
• Place in a container and refrigerate while you prepare the drumettes.
• Combine flour and taco seasonings in a shallow dish.
• Add oil and stir until well combined.
• Coat chicken with mixture, recoat until you have used up all of the flour mixture.
• Place in single layer on cookie sheet.
• Bake for 15 minutes, turn and bake an additional 17 minutes.
• Serve dressing as dipping sauce for warm drumettes.