Taco Chicken Wings with Guac Dip

Unless you make your own ranch or blue cheese dressing, you’re eating a lot of omega-6 laden seed oil and other fraken-ingredients. So….let’s just remove all doubt and guilt and make good ole fashioned guacamole to dip some taco spiced wings in.


  • 3 lbs chicken wings
  • F.O.C. (fat of choice)
  • 2 t garlic powder
  • 2 t chili powder
  • 1 1/2 t salt
  • 1 t smoked paprika
  • 1 t regular paprika
  • 1/4 t cayenne pepper

For the Guac Dip

  • 2 avocados
  • 1 lime, juiced
  • 1 handful cilantro, chopped
  • chili garlic sauce, to taste
  • salt


Move the oven rack to the upper-middle part of the oven. Place the oven on broil. Now, let’s go to wing school and learn how to prep the wings:

Save the wings tips for a quick chicken stock.

Mix the spices together. Coat the wings in the spice mix along with a few tablespoons of your F.O.C (melted). Place the wings, skin side down, on a baking sheet. Broil for about 12 minutes on this side, until crispy. Use a pair of tongs to flip over the wings to skin-side up. Continue to broil for about 20 minutes, until the skin is super crispy.

For the Guac Dip

Blend all ingredients together in a food processor, or just use a fork to smash everything together.

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  • Reply
    brandon keatley
    February 4, 2011 at 12:15 pm

    chicken wings have some n-6 already…so even more reason to dunk in guacamole instead. not to mention it’s delicious.

    this was made with super bowl parties in mind!

  • Reply
    Kelli Floyd
    February 4, 2011 at 1:38 pm

    Love love love wings so we’ll be making these this week!

  • Reply
    February 4, 2011 at 2:01 pm

    These look so yummy!! I’m coming up with a super bowl menu now, and these would be perfect! Two questions: (1) what does setting the oven on broil mean? My oven has a separate broiler compartment on the bottom, where it’s just a strip of open flame going down the middle of the depth of the oven, and I think the farthest this can be from the food is like 3 inches – would this method still work? (2) How do you place the wings skin side down? I thought there was skin surrounding all sides of the chicken pieces. And how important is it which side you place the wings on, anyway? Thank you so much for sharing! And I’m in LOVE with your blog!!

  • Reply
    brandon keatley
    February 4, 2011 at 2:55 pm

    maria…about that oven…

    we have a newish electric oven with broiler electric coil at the top. it’s commonly used to brown the top of things…like lasagna…that’s what we’re talking about. we put the wings on a higher rack so that it renders/crispies the skin. are you saying your broiler compartment heats from the top? if so…that’s what we’re talking about…but 3″ does sound a little close. maybe someone else will see this and know how to accomplish this in an oven like yours. i would think simply baking them at a high temp 400 deg F + might be able to give you the desired result. you’ll have to check them regularly to try and get crispy skin…but it can be done (think: roasted whole chicken).

    in the pics of the raw wing above…we call the skin side the side you see facing up. it’s the “top” side of the wing…and has the most uniform surface. we like to put it down first…so that when you flip it…it crisps up last and stays that way. but if you’re not broiling…just baking/roasting…you may be able to place them top/skin side up and leave them that way the entire time.

    check out these other recipes for the game.

    Italian Sub Rolls –

    Bacon Wrapped Sweet Potato Fries – http://www.he………fries

    Chili Cheese Dogs –

    Chipotle Meatballs – More

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  • Reply
    February 23, 2011 at 7:09 pm

    This recipe is great. I used a slightly different seasoning mixture that I make at home, but I have never thought to add some sort of fat in the mix. Tossed them with a little EVOO, they came out extremely crispy on the outside, and fall off the bone tender on the inside. Delish. Thanks.

  • Reply
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    February 23, 2011 at 11:14 pm

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  • Reply
    megan keatley
    February 24, 2011 at 12:01 pm

    glad you enjoyed sgt pepper!

  • Reply
    Joe Lewis
    March 2, 2011 at 9:41 pm

    My wife made these for us tonight, and they are amazing! with more food like this, I won’t ever have to cheat. Thanks for your mouth watering recipes.

    • Reply
      megan keatley
      March 10, 2011 at 12:46 pm

      what a great compliment….thanks so much joe!

  • Reply
    May 13, 2011 at 3:02 pm

    This has been my favorite yet! LOVED IT…. where as smoked paprika been all my life??

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    August 20, 2012 at 8:32 pm

    AMAZING!! My husband and I loved this recipe. And the best part was our twin girls ate dinner without a fight for the first time in weeks. Thank you!

    • Reply
      megan keatley
      August 27, 2012 at 12:14 pm

      love it! my favorite kind of feedback is hearing that the little ones gobble it up! thanks colleen!

  • Reply
    December 13, 2012 at 12:54 pm

    I was just wondering if the broiling temp should be high or low? My oven is adjustable, it wont let me set it for higher than 520 something but it can go significantly lower so I just thought I would ask to confirm on cooking times. Thanks.

  • Reply
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    March 22, 2013 at 4:50 pm

    These were amazing! Thank you for sharing ­čÖé

  • Reply
    Tabitha Lavoie
    August 23, 2013 at 9:53 pm

    Thank you for this! I’m on day 23 of Whole30 and was starting to get a little hum-drum with the few go-to recipes that I have. We used this on drumsticks and they turned out phenomenally! We baked for a bit before broiling, as they had more meat on the bones than a general chicken wing, but still so so so tender and juicy with a nice crispy outer layer.

    Paired with sweet potato fries (EVOO, salt, pepper) and some spicy aoli for dipping (paleo mayo, hot sauce, paprika, garlic + cayenne) and this was the perfect Friday evening meal. Thanks so much!!

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