Enchilada Chicken Wing Recipe
This Enchilada Chicken Wing Recipe takes wings that have been pan fried and bathes them in a slightly spicy enchilada sauce - a great Tex-Mex take on game day food!
Servings 4 servings
Calories
Ingredients
Creamy Cilantro Dip
- 1 cup sour cream
- 1 cup loosely packed cilantro
- 2 cloves garlic grated
- salt
Wings
- 2 1/2 lbs chicken wings separated at the joint, tips removed
- 2 teaspoons Old El Paso taco seasoning
- vegetable oil for frying
- 1 (10 oz) can Old El Paso Enchilada Sauce
- 2 tablespoons wing sauce
Instructions
Make the Dip:
- Combine the sour cream, cilantro and garlic in a small food processor or blender. Process until smooth. Season to taste with salt. Refrigerate until needed.
Make the Wings:
- Preheat the oven to the lowest setting or a warm setting. Place a cooling rack on top of a baking sheet and set aside.
- Heat a large, heavy skillet with about an inch of oil to 350ºF.
- Sprinkle the taco seasoning onto both sides of the wings. Working in 2 batches, add the wings to the oil and fry until cooked through, about 5 minutes on each side. When the first batch is finished cooking, use tongs to transfer the wings to the cooling rack and place in the oven to keep them warm.
- Meanwhile, in a large bowl, combine the enchilada sauce and the wing sauce.
- Once the wings are cooked, add them to the bowl with the enchilada sauce and stir to coat. Serve immediately with the creamy cilantro dip.