Enchilada Chicken Wings

Ingredients

• 1 cup sour cream
• 1 cup loosely packed cilantro
• 2 cloves garlic, grated
• Salt
• 2 1/2 pounds chicken wings, separated at the joint, tips removed
• 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• Vegetable oil, for frying
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 2 tablespoons wing sauce

Instructions

1. 1

   Make the Dip: 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.

2. 2

   Make the Wings: Place a cooling rack on top of a baking sheet and set aside.

3. 3

   Heat a large, heavy skillet with about an inch of oil to 350° F.

4. 4

   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.

5. 5

   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.

6. 6

   Meanwhile, in a large bowl, combine the enchilada sauce and the wing sauce.

7. 7

   Once the wings are cooked, add them to the bowl with the enchilada sauce and stir to coat.

8. 8

   Serve immediately with the creamy cilantro dip.