Crispy Baked Red Chile Chicken Wings – a delicious recipe with chicken, vegetable oil, Kosher salt, chile powder, chile powder, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425u00b0. In a large bowl, toss the chicken wings with the vegetable oil and season liberally with salt and black pepper. Sprinkle the chicken wings with the ancho powder, chile powder and cayenne and toss to coat. Transfer the wings, skin side up, to 2 large rimmed baking sheets and bake them for about 45 minutes, until they are crisp.
2
Meanwhile, in a medium bowl, mix the sour cream with the minced jalapenos, the jalapeno pickling liquid and the chopped cilantro and season the dip with salt. Transfer the baked wings to a serving platter and serve at once with the jalapeno-sour cream dip.
3
Make Ahead
4
The jalapeno-sour cream dip can be covered and refrigerated for up to 2 days.
991
kcal
Calories
43
g
Fat
5
g
Carbs
144
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 pounds chicken wings, 2 tablespoons vegetable oil, Kosher salt and freshly ground black pepper, 1 tablespoon plus 1 teaspoon ancho chile powder, and more.
Yes, Crispy Baked Red Chile Chicken Wings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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