Visit my other site, For The Wing, for all things chicken-wing!
Oh yum! Mexican-inspired chicken wings with a kicked-up, easy Ranch dressing. I loved these enchilada chicken wings so much I made them two days in a row. The wings by themselves are fantastic—you can serve them dry—but the sauce gives you a traditional wing flavor with a south-of-the-border twist.
I prefer to make my own taco seasoning mix, but you can use a store-bought blend if you like. For these enchilada chicken wings pick a seasoning that is fairly fine in texture so large pieces don’t burn while cooking or leave an unpleasant bite.
I store my homemade sauces in squeeze bottles. If refrigerated, set them out 30–60 minutes before using so they come to room temperature—you don’t want cold sauce on hot food.
Enchilada Chicken Wings
These wings deliver bold, layered flavors: seasoned and cooked wings, a simple combo of enchilada and buffalo-style sauces, and a Ranch dipping sauce cut with a little of the enchilada mix. The result is smoky, tangy, mildly spicy wings with a creamy dipping sauce that balances the heat.
Ingredients
- 4 pounds chicken wings (flats and drumettes separated, tips discarded)
- 2 tablespoons vegetable oil
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 (10-ounce) can enchilada sauce
- 1/4 cup Buffalo wing sauce
- 1/2 cup Ranch dressing
Equipment
- Mixing bowl or large resealable plastic bag
- Baking sheet or preferred cooker (grill, smoker, fryer)
- Mixing bowl for sauces
Instructions
- Place the wings in a large resealable bag or bowl.
- Add the oil and taco seasoning, seal, and shake or stir to coat the wings evenly.
- Refrigerate for 1–3 hours to let the flavors develop.
- Cook the wings using your preferred method: oven, grill, smoker, deep fryer, or another cooker, until they are fully cooked and crisped to your liking.
- When the wings are done, transfer them to a large bowl.
- In a separate bowl, combine the enchilada sauce and Buffalo wing sauce, stirring until smooth.
- Reserve about 2 tablespoons of that sauce mixture and stir it into the Ranch dressing to make a flavored dipping sauce.
- Drizzle the remaining sauce over the cooked wings, toss to coat, and serve with the enchilada-Ranch dip on the side.
Notes
Serve with extra dipping sauce if desired. These wings are flexible—adjust the heat level by using more or less Buffalo sauce, or swap in a milder enchilada sauce. If using a store-bought taco seasoning, choose one without large flakes so it adheres and cooks evenly.
Recipe Details
- Course: Appetizer
- Cuisine: American / Southwestern-inspired
- Prep Time: 1 hour
- Cook Time: 45 minutes (varies by method)
- Total Time: about 1 hour 45 minutes
- Servings: 6
- Calories: approx. 501 kcal per serving
Nutritional values are approximate.