Taco Chicken Wings

April 24th, 2012

Sticking with the Health-Bent recipes, I relied on them again tonight and made their Taco Chicken Wings (again). Awesome!

Here’s the low down courtesy of Health-Bent:

(I don’t cut my wings, I leave them whole…I have cut them in the past…I find either way works!)


  • 3 lbs chicken wings
  • F.O.C. (fat of choice)
  • 2 t garlic powder
  • 2 t chili powder
  • 1 1/2 t salt
  • 1 t smoked paprika
  • 1 t regular paprika
  • 1/4 t cayenne pepper


  • 2 avocados
  • 1 lime, juiced
  • 1 handful cilantro, chopped
  • chili garlic sauce, to taste
  • salt

Move the oven rack to the upper-middle part of the oven. Place the oven on broil. Now, let’s go to wing school and learn how to prep the wings:

Save the wings tips for a quick chicken stock.

Mix the spices together. Coat the wings in the spice mix along with a few tablespoons of your F.O.C (melted). Place the wings, skin side down, on a baking sheet. Broil for about 12 minutes on this side, until crispy. Use a pair of tongs to flip over the wings to skin-side up. Continue to broil for about 20 minutes, until the skin is super crispy.

For the Guac Dip

Blend all ingredients together in a food processor, or just use a fork to smash everything together.