Enchilada Chicken Wings

These enchilada chicken wings are sure to be a hit on gameday!
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15 Minutes Prep
25 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 1 cup sour cream
  • Small check mark in a circle icon 1 cup loosely packed cilantro
  • Small check mark in a circle icon 2 cloves garlic, grated
  • Small check mark in a circle icon Salt
  • Small check mark in a circle icon 2 1/2 pounds chicken wings, separated at the joint, tips removed
  • Small check mark in a circle icon 2 teaspons Old El Paso™ taco seasoning mix
  • Small check mark in a circle icon Vegetable oil, for frying
  • Small check mark in a circle icon 1 can (10 oz) Old El Paso™ enchilada sauce
  • Small check mark in a circle icon 2 tablespoons wing sauce
Preparation
  1. 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.
  2. Make the Wings: Place a cooling rack on top of a baking sheet and set aside.
  3. Heat a large, heavy skillet with about an inch of oil to 350º F.
  4. 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.
  5. 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.
  6. Meanwhile, in a large bowl, combine the enchilada sauce and the wing sauce.
  7. Once the wings are cooked, add them to the bowl with the enchilada sauce and stir to coat.
  8. Serve immediately with the creamy cilantro dip.