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Crispy Taco Wings

These wings are everything you love about chicken—a crispy, flavorful outside with a tender, moist center—all with a tasty Southwest-style zip. —Blanche Gibson, Gordon, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    2 dozen


  • 1/2 cup all-purpose flour
  • 1 envelope taco seasoning
  • 1/2 cup butter, melted
  • 1-3/4 cups crushed corn chips
  • 2-1/2 pounds chicken wingettes and drummettes


  • Preheat oven to 350°. In a shallow bowl, mix flour and taco seasoning. Place melted butter and corn chips in separate shallow bowls. Dip wings in flour mixture to coat both sides; shake off excess.
  • Dip in butter, then in crumb mixture, patting to help coating adhere.
  • Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 30-40 minutes or until juices run clear.
Editor's Note
Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
This recipe was prepared with the first and second sections of the chicken wings.
Nutrition Facts
1 chicken wing: 164 calories, 12g fat (4g saturated fat), 45mg cholesterol, 203mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 9g protein.

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Average Rating:
  • angcy
    Jan 17, 2015

    The flavor is good if you want some spicier version of chicken. I used the recipe wih chicken tenders for my 1 and 3 years old boys and both love it.

  • migit100
    Jul 26, 2013

    Best. Wings. Ever. Only thing I did differently was add some hot sauce to the butter to spice it up a bit :D

  • sandyblas
    Feb 14, 2013

    Try on bigger pieces of chicken, verygood

  • kevineff
    Mar 21, 2012

    Don't bother with the chips to make it crispy. Better without.