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
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.