Taco Wings
Recipe: #2165
November 07, 2011
Categories: Snacks, Chicken, Appetizers, Mexican, Oven Bake, Chicken Dinner Mexican Chicken, Mexican Dinner, more
"I tried these at a friend's house and really enjoyed them. They were gone in no time. She got the recipe from the internet, but i don't know where. I have adjusted it just a bit."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (301 g)
- Calories 339.6
- Total Fat - 15.3 g
- Saturated Fat - 2.2 g
- Cholesterol - 544.3 mg
- Sodium - 172 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 1.1 g
- Sugars - 2.7 g
- Protein - 41.3 g
- Calcium - 36.9 mg
- Iron - 6.2 mg
- Vitamin C - 80.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large plastic bag, combine the taco seasoning, vinegar, oil and cayenne.
Step 2
Add the chicken wing pieces.
Step 3
Marinate overnight in the refrigerator.
Step 4
Preheat oven to 400°F.
Step 5
Spread wings pieces on a baking sheet lined with foil.
Step 6
Pour remaining marinade over the wings.
Step 7
Bake at 400 for approximately 45 minutes, until cooked through, turning every 15 minutes so they will not stick.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for chicken wings that are fresh and not frozen for the best flavor.
- If you can't find taco seasoning, you can use a combination of chili powder, cumin, garlic powder, onion powder, oregano, and paprika instead.
- Instead of taco seasoning, use 1/4 cup of chili powder and 1/4 teaspoon of garlic powder. This substitution will give the wings a more intense flavor and a smokier taste.
- Instead of vegetable oil, use olive oil. This substitution will make the wings more flavorful and healthier, as olive oil contains healthy fats and antioxidants.
Spicy Lime Taco Wings In a large plastic bag, combine the taco seasoning, lime juice, oil and cayenne. Add the chicken wing pieces and marinate overnight in the refrigerator. Preheat oven to 400°F. Spread wings pieces on a baking sheet lined with foil. Pour remaining marinade over the wings. Bake at 400 for approximately 45 minutes, until cooked through, turning every 15 minutes so they will not stick.
Garlic Parmesan Taco Wings In a large plastic bag, combine the taco seasoning, garlic powder, Parmesan cheese, oil and cayenne. Add the chicken wing pieces and marinate overnight in the refrigerator. Preheat oven to 400°F. Spread wings pieces on a baking sheet lined with foil. Pour remaining marinade over the wings. Bake at 400 for approximately 45 minutes, until cooked through, turning every 15 minutes so they will not stick.
RECOMMENDED DISH: Mexican Street Corn Salad - This creamy, crunchy, and tangy Mexican-style salad is the perfect accompaniment to the spicy taco wings. The sweetness of the corn complements the heat of the wings, and the creamy avocado and tangy lime dressing add a delicious contrast.
RECOMMENDED DISH: Mexican Rice - This flavorful and filling side dish is the perfect accompaniment to the spicy taco wings. The fluffy rice provides a nice contrast to the crunchy wings, and the combination of herbs and spices adds a delicious depth of flavor.
FAQ
Q: How long should I marinate the wings?
A: You should marinate the wings overnight in the refrigerator for best results.
Q: What type of sauce should I use?
A: You can use any type of sauce you like for your wings. Popular sauces for wings include buffalo, teriyaki, and barbecue.
7 Reviews
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Fun facts:
Fun Fact 1: The taco seasoning used in this recipe was invented by an American entrepreneur named Glen Bell in the 1950s. He opened the first Taco Bell restaurant in 1962, and it has since become a popular fast-food chain.
Fun Fact 2: The chili seasoning used in this recipe is a popular ingredient in many Mexican dishes. It was introduced to Mexico by Spanish conquistadors in the 16th century, and has been a staple in Mexican cuisine ever since.