Pan-Fried Taco Wings
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Give ‘em something to taco ‘bout — like, say, this insanely easy Mexican-inspired twist on same-old chicken wings. A quick dip in eggs, a toss in taco seasoning and flour and your prep work is done.They’ll be out of the frying pan (and onto your plate) in a flash.MORE+LESS-
Updated September 1, 2017
cup Gold Medal™ all-purpose flour
package (1 oz) Old El Paso™ original taco seasoning mix
Ranch dressing, if desired
Line 15x10x1-inch pan with paper towels and a cooling rack.
In small bowl, beat eggs and water with whisk. In shallow dish, mix flour, taco seasoning mix and salt.
In 12-inch covered skillet, heat oil over medium-high heat until oil reaches 350°F. Working in 2 batches, dip wings into egg mixture; shake off excess egg mixture, and coat in flour mixture. Place in skillet; cover, and cook 4 minutes. Turn; cook 3 to 4 minutes or until browned and juice of chicken is clear when thickest part is cut to bone (at least 175°F). Transfer to cooling rack; repeat with remaining wings.
Serve with ranch dressing.
- If your wings are browning too quickly, reduce heat to medium.
- Cooking wings to 175°F ensures meat will easily come off bone.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.