Taco Wings with Spicy Guacamole Dip

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Taco Wings with Spicy Guacamole Dip

INGREDIENTS

Chicken:

  • 4 pounds chicken wing sections about 24
  • Pan-Fried Wings Seasoning:
  • salt and black pepper for chicken
  • cooking oil
  • Air-Fried Wings Seasoning:
  • 2 tablespoons baking powder
  • 1 tablespoon Old El Paso taco seasoning
  • 4 teaspoons olive oil

Sauce:

  • 4 tablespoons melted butter
  • 1/2 cup Texas Pete Louisiana style hot sauce
  •  1/4 cup taco sauce not chunky salsa
  • 4 teaspoons taco seasoning
  • Avocado-Ranch Dipping Sauce and Celery:
  • 1 avocado mashed
  • 1/2 cup Ranch dressing
  • celery sticks optional

INTRUCTIONS

Sauce Directions:

Mix dipping sauce and wing sauce and set aside. I have also occasionally just used ranch dressing as a dip, depending if I have avocado on hand.

Pan-Fried Directions:

Pat wings dry and season with salt and black pepper.

Heat oil in a large deep skillet about 2-inches deep but no more than half full.

Fry wings in oil, turning to cook other side, about 25-35 minutes, depending on wing side, or until browned and crisp with a safe internal temperature over 165F.

Drain wings on paper toweling and keep warm.

Toss wings in sauce to coat and serve with celery sticks and dipping sauce.

 Air-Fryer Directions:

Line Breville Smart Air Oven broiler pan with nonstick foil and place on shelf 7-8. Spray mesh air fryer basker with nonstick spray and place on shelf 3-4.

Rinse wings and pat dry.

Sprinkle with seasonings, drizzle with 2 teaspoons olive oil and toss wings to coat them evenly.

Place on mesh on a single layer.

Air fry for 30 minutes at 425F. turning several times during cooking.

Toss wings in sauce.