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Chicken Wing Tacos Recipe

American · Main course · 50 min total

Crispy, saucy chicken wing meat tucked into warm tortillas with fresh toppings—a fun twist on taco night that's perfect for game day.

Ingredients

• 2 lbs chicken wings, flats and drumettes separated
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup buffalo wing sauce (like Frank's RedHot)
• 2 tbsp unsalted butter, melted
• 8 small corn or flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup crumbled blue cheese or shredded cheddar
• 1/4 cup ranch or blue cheese dressing
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Pat chicken wings dry with paper towels. Toss with oil, salt, and pepper. Arrange in a single layer on the rack.
3. Bake for 25-30 minutes, flipping halfway, until golden and crispy. Internal temperature should reach 165°F.
4. In a large bowl, whisk together buffalo sauce and melted butter. Add hot wings and toss to coat evenly.
5. Warm tortillas in a dry skillet or microwave. Fill each with shredded lettuce, diced tomatoes, and 2-3 wing pieces.
6. Drizzle with dressing, sprinkle with cheese and cilantro. Serve immediately.

Tips

• For extra crispiness, broil wings for 2-3 minutes after baking.
• Substitute boneless chicken thighs if preferred; adjust cooking time.
• Leftover wing meat can be stored in fridge for up to 3 days.

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