Chef notes
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!
Technique tip: Dry-brine wings overnight using your favorite seasoning packet mix.
Swap option: Try with chicken tenders for a boneless option.
Ingredients
- 3 pounds chicken wings, cut into pieces
- 1 packet taco seasoning mix
- 2 teaspoons kosher salt
- 1/2 cup mayonnaise
- 2 whole chipotles in adobo, chopped
- 1 lime, juiced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crema
- 1/4 cup cilantro leaves
- 1/4 cup sliced scallions
- 1/2 cup crushed hard taco shells
Preparation
For the wings:
1.Preheat oven to 325 F.
2.In a large mixing bowl, combine wings, 1 packet of taco seasoning mix and salt. Toss well to combine.
3.Arrange wings in a single layer on top of a wire-rack-lined sheet tray. Place in the fridge, uncovered, overnight.
4.Remove wings from the fridge and place in the oven. Cook wings, flipping halfway through, for about 20 minutes. Increase oven temp to 425 F and cook wings until deep golden brown and slightly charred, about 15 more minutes. Remove from the oven and let cool slightly.
For the chipotle glaze:
In a mixing bowl, combine mayo, chipotles in adobo, lime juice, cumin, garlic powder, paprika, salt and pepper.
To serve:
Toss warm wings in chipotle glaze before serving. Garish with crema, cilantro, scallions and crushed taco shells.
