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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Tex-Mex

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:
    Cup of Yum
  1. 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:
  1. Preheat the oven to the lowest setting or a warm setting. Place a cooling rack on top of a baking sheet and set aside.
  2. Heat a large, heavy skillet with about an inch of oil to 350ºF.
  3. 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.
  4. Meanwhile, in a large bowl, combine the enchilada sauce and the wing sauce.
  5. 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.