Serving Size: about 10-12 people
Time To Prep: 20 minutes (plus overnight brine)
Time To Cook: 30 minutes
Dry-brining wings is a great way to add a lot of flavors with minimal work. I’m utilizing store-bought taco seasoning packets here to make the work even less. I suggest buying the taco kit box that contains the seasoning packet, hard shells, and taco sauce so you’ll have everything you need. Crush the taco shells on top of the wings for extra crunch. Drizzle the taco sauce packet over top to really set these wings apart!
Ingredients (listed)
For the wings
3 pounds Chicken wings, cut into pieces
1 packet taco seasoning mix
2 teaspoons kosher salt
Chipotle Glaze
½ cup mayonnaise
2 whole chipotles in adobo, chopped
Juice of 1 lime
½ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Garnish for serving:
½ cup crema
¼ cup cilantro leaves
¼ cup sliced scallions
½ cup hard taco shells, crushed
Recipe Steps (listed and numbered)
In a large mixing bowl, combine wings, 1 packet of taco seasoning mix, and salt. Toss well to combine.
Arrange wings in a single layer on top of a wire-rack lined sheet tray. Place in the fridge, uncovered, overnight.
To bake: Remove wings from the fridge and place in a 325-degree oven. Cook wings, flipping halfway through, for about 20 minutes. Increase oven temp to 425 degrees and cook wings until deep golden brown and slightly charred, about 15 more minutes. Remove from the oven and let cool slightly.
To make chipotle glaze: In a mixing bowl, combine mayo, chipotles in adobo, lime juice, cumin, garlic powder, paprika, salt, and pepper.
Toss warm wings in chipotle glaze before serving. Garish with crema, cilantro, scallions, and crushed taco shells.
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