TACO-FLAVORED CHICKEN WINGS
Deb Keslar of Utica, Nebraska dresses up chicken wings with grill marks and a lively marinade to create a fantastic summertime appetizer that's sure to be a hit. "I like these wings hot, so I often add a little extra hot sauce," Deb suggests.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the taco seasoning, oil, vinegar and 1 teaspoon hot pepper sauce; add chicken. Seal bag and turn to coat., Grill chicken, covered, over medium heat for 15-20 minutes or until juices run clear, turning occasionally. , In a small bowl, combine ranch dressing and remaining hot pepper sauce. Serve with chicken.
Nutrition Facts : Calories 175 calories, Fat 14g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 198mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
NUWAVE OVEN - TACO FLAVORED CHICKEN WINGS (BY CHEF JENNIFER)
These wings are a hit with the kids and adults. At a football party I serve Guacamole and chips along side the wings.
Provided by Starfire aka Wendy
Categories < 4 Hours
Time 1h11m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large resalable plastic bag, combine the taco seasoning, oil and vinegar and hot pepper sauce; add chicken.
- Seal bag and turn to coat let sit in the refrigerator for 30 minutes.
- Place chicken on 4 inch rack and on power level high cook for 15 minutes per side.
- You will have to cook in two different stages.
- That's the great thing about Nuwave you can be serving the first batch of wings and cooking the others and everything remains hot.
- Serve with either guacamole or salsa.
- Mix cheese and paprika.
- Roll 1 sheet of pastry into rectangle 12x10 inches, on lightly floured surface with flour covered rolling pin.
- Brush pastry with egg. Sprinkle with 3 tablespoons of the cheese mixture. Press cheese gently into pastry. Turn pastry over and repeat process.
- Cut pastry lengthwise into ½ inch strips. Unfold strips and roll each end in opposite directions to create twists.
- Place on 4 inch rack and on power level high bake for 6-6 minutes or until brown. Let cool on wire rack.
- Serve warm or cool.
BAKED TACO CHICKEN WINGS
Love everything about wings -- except frying them? These taco wings bake up beautifully without the hassle and mess.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Fit large rectangular wire rack in 18x13-inch rimmed pan; spray both with cooking spray.
- In large bowl, stir together Bisquick™ mix, oil, taco seasoning mix and salt until blended. Thoroughly pat chicken dry, add to mixture and turn to coat. Place in single layer on rack in pan.
- Bake 30 to 35 minutes or until chicken is deep brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Meanwhile, place Herbed Sour Cream ingredients in blender. Cover and blend 30 to 60 seconds or until smooth. Serve with wings.
Nutrition Facts : Calories 150, Carbohydrate 6 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 0 g, TransFat 0 g
WINNING TEX-MEX PARTY WINGS
It's just not a party without wings. Give these Tex-Mex chicken wings a try, using Old El Paso™ chicken taco seasoning mix and a green hot sauce-ranch mixture for dipping. Game day has never tasted so good.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120, Carbohydrate 3 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g
TACO-FLAVORED CHICKEN WINGS
This is a great appetizer. I make this for our Sunday football games. They are a little different than the average buffalo wing.
Provided by MARIA MAC
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- In a large resealable plastic bag, combine the taco seasoning, oil, vinegar and 2 teaspoon hot pepper sauce; add chicken. Seal bag and turn to coat.
- Place chicken in a baking sheet. Bake covered, 15-20 minutes. Uncover and bake 30 minutes longer or until juices run clear, turning occasionally. In a small bowl, combine ranch dressing and remaining hot pepper sauce. Serve with chicken. Yield: about 2-1/2 dozen.
Nutrition Facts : Calories 1406.8, Fat 113.5, SaturatedFat 26.5, Cholesterol 369.4, Sodium 1765.3, Carbohydrate 9.1, Fiber 2.1, Sugar 3.2, Protein 83.8
HOT AND SMOKY TANG WINGS
These baked or grilled chipotle chicken wings are a little smoky and a little sweet, with tartness from a secret ingredient that will keep your guests guessing.
Provided by Anikah Shaokat
Yield 4 servings
Number Of Ingredients 12
Steps:
- Line a large rimmed baking sheet with foil, top with a wire rack, and lightly oil rack with vegetable oil. Mix 2 Tbsp. Tang orange drink mix, 1 Tbsp. chipotle chile powder, 1 tsp. ground coriander, 1 tsp. ground cumin, and ¼ tsp. celery salt in a small bowl to combine (you should have a scant ¼ cup spice mix).
- Place 2 lb. chicken wings, tips removed, drumettes and flats separated, in a large bowl and pat dry with paper towels. Add 3 Tbsp. spice mix, 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, 1 Tbsp. baking powder, 1 Tbsp. white rice flour, 1 Tbsp. granulated onion, and 2 tsp. granulated garlic and toss with your hands until wings are evenly coated. Arrange on prepared rack, spacing evenly apart, and chill, uncovered, at least 4 hours and up to 1 day.
- When ready to bake, let wings sit at room temperature 30 minutes.
- Place a rack in upper third of oven and preheat to 425°. Drizzle 3 Tbsp. vegetable oil over wings. Bake until cooked through and skin is browned and bubbling, 30-35 minutes. Using tongs, turn wings over and bake until golden brown on other side, 10-15 minutes. (Alternatively, you can grill the wings. Prepare a grill for medium-low heat; lightly oil grate. Grill wings directly on grate, skin side down, until slightly charred, about 2 minutes. Turn wings over and continue griling, turning wings occasionally, until crisp and brown and an instant-read thermometer inserted into the thickest part of a wing registers 165°, 13-18 minutes more.)
- Immediately transfer wings to a clean large bowl and toss with remaining spice mixture until evenly coated. Let sit 2 minutes before serving.
TACO CHICKEN WINGS
This is spiced-up version of a recipe I found on a supermarket recipe leaflet. I find the seasoning is enough for 3 lbs or maybe some more, wings.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- In a plastic bag mix together the taco seasoning mix, cornstarch, cornmeal, chili, cumin and oregano.
- Add several wings to the bag and shake to give it a coating, repeat with the rest of the drumettes.
- Place the wings in a single layer on a greased baking sheet(s).
- Bake for approx 50 minutes, turning once or twice.
- Serve with your favorite dip.
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