Move over, buffalo chicken! Saucy Taco Baked Chicken Wings is the new tailgating favorite as it combines everyone’s love for Mexican food with their love for chicken wings, all thanks to a homemade taco sauce that is finger lickin’ good.
I’ve been craving Mexican food lately, which is weird because I NEVER crave Mexican food. Ever. If you ask me about where to eat dinner based on my mood, I may say Indian, Middle Eastern, Greek, American, but never Mexican. It’s not that I hate it – far from it, actually. I mean, we are talking cheese, salsa, jalapenos, cilantro, meat, tortillas. I just never crave it. The other day I checked out a Tex Mex cookbook from the library and have been wanting tacos ever since. Tacos tacos tacos. A few days later, I started thinking about football season and tailgating recipes. I love meat, and tailgating is always about the meat. Let’s not talk about how many chicken wings I tend to eat (hint – a lot). Then I started thinking about tacos (again), but they are not a very tailgating-friendly food. Then I started thinking about taco dip because that IS a tailgating-friendly food. Then I started thinking about wings and ended up craving those. Tacos, wings, taco wings. And that is how Saucy Taco Baked Chicken Wings were born, all because I checked out a book at the library with pictures of tacos.
The most important thing about cooking meat, especially chicken, is you need to make sure it’s cooked to the proper temperature. No big deal, right? I don’t own a meat thermometer. I mean, I should, but I don’t. I check the doneness of my meat by…cutting into it. Yes, yes, I’m *that* cook who makes professional chefs cringe because I practically mangle my meat to make sure it’s safe. Then I’ll piece it back together and eat that one myself because I don’t want to serve mangled meat. I should really invest in a meat thermometer. Volk Enterprises must’ve seen my wish list and asked if I wanted to use their Cook’d Right™ Sensor. It’s like they knew my secret and wanted to help.
Ok maybe that’s a bit dramatic, but the Cook’d Right™ Sensor is a disposable thermometer that uses a color changing sensor to let you know if the meat is cooked to the proper temperature. You don’t need to read any numbers or worry about calibration. Just stick the sensor in for 5-10 seconds then take it out. If the sensor turns red, the meat is done. They are also small and barely take up any room in your jam-packed kitchen drawers (wait, just me?) I used the 165° Cook’d Right™ Sensor made especially for chicken, pork, and beef, but there is also the 145° Cook’d Right™ Sensor for seafood and pork and a 3-point Cook’d Right™ Sensor for steak. Want more information and recipes? Be sure to follow Volk Enterprises on Facebook, Twitter, Pinterest, and YouTube.
Oh and guess what? The first 50 readers (that’s YOU) to fill out this online form will receive a free 165-degree sensor for use with hamburger, pork, beef and poultry. Please note that samples are limited to one per household. Not one of the first 50 readers? No worries! You can request Cook’d Right™ Sensors by name from your local butcher and grocery stores.
I’ve heard of taco wings before, but most are just wings tossed with taco seasoning. No, no. I want them SAUCY. Lots of sauce. Finger lickin’ good sauce. I’ve made taco sauce before for tacos, so I baked the wings until done then tossed with my homemade taco sauce. I even put cheese in the sauce! I thought about sprinkling cheese on top of the wings but changed my mind and just melted it into the sauce.
The dipping sauce you see is just sour cream mixed with some fajita seasoning. Easy peasy. I think I love these more than traditional buffalo wings. They may even edge out my sweet chili wings, but I think it would depend on whether I wanted tacos that day. And to answer your question, despite eating a dozen of these taco wings, yes I’m still craving tacos.
Make sure you sign up for your free Cook’d Right Sensor! Fill out this Google form and receive one to try in the mail.
More Tailgating Recipes For You
Baked Buffalo Chicken Wings
Disclosure: I was compensated by Volk Enterprises for this recipe. As always, thank you for reading and supporting brands I work with, which allows me to bring you more recipes. All opinions, text, and photographs are my own.