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!
Growing up, when my mom would make her monthly menus, she had a system. One day of the week would be chicken, one day beef, one day Italian (pasta), one day Mexican, etc. As each of us kids left home and learned to cook for ourselves and our families, she would often lend a hand with menu planning, sharing her way of organizing and deciding on what to make.
Well, I think I have broken out of that mold. Because let’s face it – Mexican only one night a week is not enough. It has been crazy – lately all I want to do is Tex-Mex-ify everything.
Today, I’m giving game day a Tex-Mex twist. Because if enchilada sauce is good on enchiladas, it has to be good on wings, too, right?
This chicken wing recipe couldn’t be more simple. A few easy ingredients and you have a lick your fingers good appetizer that is perfect for cheering your favorite team on.
You start with a creamy cilantro dip, because every good wing needs a good dipping sauce, right? This sauce is super simple with only 3 ingredients. I used my blender, but a food processor would work as well. Or you could even just finely chop the cilantro if you didn’t want to use either.
The wings themselves are super simple as well. I seasoned the wings with Old El Paso taco seasoning, then pan fried them. I like the crispiness you get from pan frying, but if you are a wing baker, you could do that as well. Then they get coated in a mixture of Old El Paso Enchilada Sauce and wing sauce. At first I tried straight enchilada sauce, but they definitely need a little bit of a kick from the wing sauce.
My whole family loved this chicken wing recipe. In fact, every bit of them was gone, and they wished I would have doubled the batch. I can definitely see this as a family favorite – especially for game night!
- 1 cup sour cream
- 1 cup loosely packed cilantro
- 2 cloves garlic, grated
- 2½ lbs chicken wings, separated at the joint, tips removed
- 2 teaspoons Old El Paso taco seasoning
- vegetable oil, for frying
- 1 can (10 oz) Old El Paso Enchilada Sauce
- 2 tablespoons wing sauce
- 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.
- 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.
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I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.