One of our favorite fiery hot foods.
4 lbs Chicken wings, split and tips removed
2 tbsp Homemade taco seasoning (below)
Cooking spray, for greasing
3 tbsp Chili powder
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Dried oregano
1/2 tsp Sweet paprika
2 tsp Ground cumin
1 tbsp Kosher salt
1 tsp Cayenne pepper
1 tsp Fresh ground black pepper
Jalapeno Cheese Sauce:
2 tbsp Unsalted butter
1 Small yellow onion, diced
1 Red bell pepper, stemmed, seeded & diced
2 tbsp All-purpose flour
2 cups Whole milk
1 cup Shredded yellow American cheese
1 cup Shredded pepper jack cheese
Pico de gallo
Crushed tortilla chips
Preheat the oven to 425ºF. Pull chicken wings out to sit at room temperature for 20 minutes or so. Line two baking sheets with foil and place a rack inside the baking sheets. Grease the racks with cooking spray.
Make the taco seasoning. Combine the chili powder, garlic powder, onion powder, oregano, paprika, cumin, cayenne, salt and pepper in a small bowl.
Pat the chicken wings very dry with paper towels. Place the chicken wings in a ziptop bag or large bowl, drizzle with olive oil and sprinkle with 2 tablespoons taco seasoning. Toss to evenly coat. Bake for 45 to 50 minutes, flipping halfway through, until crispy, golden brown and a meat thermometer registers 165ºF.
Meanwhile, make the jalapeno cheese sauce. Heat a medium saucepan with butter over medium heat, add the onions, bell pepper, garlic and jalapeno and allow to cook until softened, 4 to 5 minutes. Season with salt. Sprinkle over the flour and stir to coat the vegetables.
Add the milk and mix to combine, bring to a simmer and allow to simmer until slightly thickened, 3 to 5 minutes. Stir in the cheese and allow to melt fully. Season again with salt and pepper to taste.
Place the chicken wings on a platter and drizzle cheese sauce over the top. Garnish with chips, cilantro, pico do gallo, lime wedges, hot sauce, and sour cream.
Prep time: 15 minutes
Cook time: 1 hour