"Preheat oven to 425 degrees. Generously coat chicken with taco seasoning then bake for 15 minutes. Season the wings again and toss with ½ jar of sauce. Put back in the oven and bake for another 5 to 8 minutes, or you can finish them off on a hot grill. Season with salt and pepper to taste. Serve with extra sauce and guacamole for dipping. Garnish with lime wedges and wrap in foil to transport."
"Line 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. 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 20 minutes at 425F. turning several times during cooking"
"2 1/2 Tbl. sour cream 1 tsp. taco sauce such as Old El Paso 1/2 tsp. fresh or bottled key lime juice, I just use Nellie & Joe's 1/16 tsp. each garlic powder, chili powder, cumin and salt a few chopped oven-roasted sweet cubanelle pepper rings if desired To make dipping sauce, whisk ingredients together in small bowl, then chill until needed. You can do this while the chicken is baking."
Twenty-four chicken wings are separated at the joint and seasoned with 3/4 cup taco seasoning before cooking. For oven cooking, wings bake at 425°F for 15 minutes, are seasoned again, tossed with ½ jar chili sauce, then baked another 5–8 minutes or finished on a hot grill. For air-fryer cooking, specific shelf and pan placement is recommended; wings are sprayed, seasoned, drizzled with olive oil, placed single-layer on a mesh, and air-fried 20 minutes at 425°F, turned several times, then sauced and finished as with the oven method. Serve with extra chili sauce, guacamole, lime wedges, and an optional sour-cream–lime dipping sauce.
Read at Alternative Medicine Magazine
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