Taco Wings with Spicy Guacamole

4 pounds chicken wing sections about 24
Pan-Fried Wings Seasoning:
salt and black pepper for chicken
cooking oil
Air-Fried Wings Seasoning:
2 tablespoons baking powder
1 tablespoon Old El Paso taco seasoning
4 teaspoons olive oil
4 tablespoons melted butter
1/2 cup Texas Pete Louisiana style hot sauce
1/4 cup taco sauce not chunky salsa
4 teaspoons taco seasoning
Avocado-Ranch Dipping Sauce and Celery:
1 avocado mashed
1/2 cup Ranch dressing
celery sticks optional


Sauce Directions:
Mix dipping sauce and wing sauce and set aside. I have also occasionally just used ranch dressing as a dip, depending if I have avocado on hand.
Pan-Fried Directions:
Pat wings dry and season with salt and black pepper.
Heat oil in a large deep skillet about 2-inches deep but no more than half full.
Fry wings in oil, turning to cook other side, about 25-35 minutes, depending on wing side, or until browned and crisp with a safe internal temperature over 165F.
Drain wings on paper toweling and keep warm.
Toss wings in sauce to coat and serve with celery sticks and dipping sauce.
Air-Fryer Directions:
Line Breville Smart Air Oven broiler pan with nonstick foil and place on shelf 7-8.
Spray mesh air fryer basker with nonstick spray and place on shelf 3-4.
Rinse wings and pat dry.
Sprinkle with seasonings, drizzle with 2 teaspoons olive oil and toss wings to coat them evenly.
Place on mesh on a single layer.
Air fry for 30 minutes at 425F. turning several times during cooking.
Toss wings in sauce.

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