1 pkt (1.25 Oz.) Ortega Hot and Spicy Taco Seasoning
3 Tblsp Canola Oil
2 Tblsp Red Wine Vinegar
4 Tsp Tabasco Sauce (originally 2 tsp. if you want to start out slow - divided)
4 Pounds Chicken Wings w/ tips snipped off
1 Cup Ranch Dressing
Celery Sticks
In a one gallon zip lock bag combine Wings, Taco Seasoning, Canola Oil, Red Wine Vinegar, and 3 Teaspoons Tabasco Sauce. Seal bag and then work bag until all wings are evenly covered with mixture. We like to place them in the refrigerator for a couple of hours to marinade but the original recipe didn't call for that.
In small bowl combine Ranch Dressing and 1 remaining teaspoon Tabasco sauce and set aside.
Preheat grill and grill Wings for about 10-15 minutes total on medium heat, turning occasionally to avoid burning.
Serve with your pre-made Ranch Dressing and Celery Sticks.
One time we added an additional ¼ tsp of cayenne pepper and ¼ tsp of hot chili pepper which gave it a little more zip. The more we make them, the more we like to experiment.
The guests we had over for this batch thought they were hot but I guess it's what you're accustomed to. The recipe started out with a total of two teaspoons Tabasco Sauce divided and we've doubled it so far. Mona and I will probably crank er up another notch when we make it next time.
This recipe originally came from Sandra Lee on The Food Network but we started to modify it a little with the ingredients we wanted each time we make it.
By the way - this picture was taken outside when the wind chill factor was 10 to 15 below zero.
Click on photo to enlarge.
