Signing you in…

Crispy Taco-spiced Chicken Wings

Crispy Taco-spiced Chicken Wings

These oven-baked chicken wings are coated with a smoky taco spice blend, roasted until crisp, and finished with lime and cilantro. Serve them with a cool sour cream dipping sauce for an easy dinner or game-day snack.

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 6

Ingredients

  • 1.5 tbsp chili powder
  • 1 tsp lime zest (finely grated)
  • 0.25 tsp cayenne pepper
  • 1 tbsp honey
  • 0.5 tsp black pepper (freshly ground)
  • 2 tbsp avocado oil
  • 2 tbsp lime juice (freshly squeezed)
  • 0.25 cup cilantro (chopped)
  • 3 lb chicken wings (split into flats and drumettes, tips removed)
  • 0.5 cup sour cream
  • 1 tsp smoked paprika
  • 1 tsp dried oregano (crumbled)
  • 1 tsp garlic powder
  • 2 tsp ground cumin
  • 1.25 tsp kosher salt
  • 1 tsp onion powder

Instructions

  1. Place a rack in the upper third of the oven, place a second rack in the lower third, and heat the oven to 425°F (220°C) for at least 15 minutes so the wings roast evenly.
  2. Line two 13-by-18-inch rimmed baking sheets with foil and set wire racks inside them, then lightly coat the racks with cooking spray or a thin film of oil to prevent sticking.
  3. Pat the 3 lb chicken wings very dry with paper towels on a separate cutting board, keep the raw chicken away from ready-to-eat ingredients, and wash your hands, board, and any surfaces that touched raw chicken before continuing.
  4. Whisk the 1.5 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp crumbled dried oregano, 1.25 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper in a large mixing bowl until the taco spice blend is evenly combined, about 30 seconds.
  5. Add the dried chicken wings and 2 tbsp avocado oil to the bowl, then toss with tongs for 1 to 2 minutes until every wing is lightly coated with oil and the spice blend clings evenly.
  6. Arrange the wings skin-side up on the prepared wire racks in a single layer with at least 1/2 inch of space between pieces so hot air can circulate and crisp the skin.
  7. Bake the wings on the upper and lower oven racks for 20 minutes, then rotate the baking sheets front to back and switch their rack positions using oven mitts for even browning.
  8. Continue baking the wings for 18 to 22 minutes more, until the skin is crisp, the spices are darkened but not burned, and an instant-read thermometer inserted into the thickest part of several drumettes without touching bone reads at least 165°F (74°C).
  9. While the wings finish baking, stir the 0.5 cup sour cream, 1 tsp lime zest, and 1 tbsp of the lime juice in a small bowl with a spoon until smooth, then refrigerate the sauce until serving.
  10. Whisk the remaining 1 tbsp lime juice and 1 tbsp honey in a clean large bowl until the honey loosens into a thin glaze, about 30 seconds.
  11. Transfer the hot wings from the racks to the bowl with the lime-honey glaze using clean tongs, then toss for about 1 minute until the wings are lightly shiny and evenly coated.
  12. Let the wings rest on a clean platter for 3 minutes so the juices settle, then sprinkle with the 0.25 cup chopped cilantro and serve hot with the lime sour cream dipping sauce.

Nutrition (per serving)

  • Calories: 438
  • Protein: 29 g
  • Fat: 33 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Sugar: 3 g
  • Sodium: 687 mg

More Recipes