Enchilada Wings

• Meat

  • 2 1/2 lbs Chicken wings
  • 2 tbsp Wing sauce

• Produce

  • 1 cup Cilantro, loosely packed
  • 2 cloves Garlic

• Baking & Spices

  • 2 tsp El paso taco seasoning, Old
  • 1 Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1 cup Sour cream

• Prepared

  • 1 can El paso enchilada sauce, Old

Found on tasteandtellblog.com

Description

Ingredients

• 1 cup sour cream
• 1 cup loosely packed cilantro
• 2 cloves garlic, grated
• salt
• 2½ lbs chicken wings, separated at the joint, tips removed
• 2 teaspoons Old El Paso taco seasoning
• vegetable oil, for frying
• 1 can (10 oz) Old El Paso Enchilada Sauce
• 2 tablespoons wing sauce

Directions

• Combine the sour cream, cilantro and garlic in a small food processor or blender. Process until smooth. Season to taste with salt. Refrigerate until needed.
• Preheat the oven to the lowest setting or a warm setting. Place a cooling rack on top of a baking sheet and set aside.
• Heat a large, heavy skillet with about an inch of oil to 350ºF.
• Sprinkle the taco seasoning onto both sides of the wings. Working in 2 batches, add the wings to the oil and fry until cooked through, about 5 minutes on each side. When the first batch is finished cooking, use tongs to transfer the wings to the cooling rack and place in the oven to keep them warm.
• Meanwhile, in a large bowl, combine the enchilada sauce and the wing sauce.
• Once the wings are cooked, add them to the bowl with the enchilada sauce and stir to coat. Serve immediately with the creamy cilantro dip.