Ingredients

For the Wings:

  • 2 lbs (900g) chicken wings, split into flats and drumettes
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • Cooking spray (for baking)

For the Nacho Cheese Sauce:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tsp taco seasoning
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • 1/4 cup diced pickled jalapeños (drained)

For the Buffalo Sauce:

  • 1/2 cup hot sauce (e.g., Frank’s RedHot)
  • 1/4 cup unsalted butter, melted
  • 1 tbsp honey
  • 1 tsp Worcestershire sauce

For Garnish:

  • 1/4 cup crumbled queso fresco or cotija cheese
  • 2 tbsp chopped fresh cilantro
  • 1/4 cup diced fresh tomatoes
  • Sliced fresh jalapeños (optional)
  • Sour cream (for drizzling, optional)

Equipment

  • Large mixing bowl
  • Baking sheet with wire rack
  • Small saucepan
  • Whisk
  • Tongs
  • Large mixing bowl for tossing wings

Instructions

Step 1: Prepare the Wings

  1. Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly coat with cooking spray.
  2. Pat the chicken wings dry with paper towels to remove excess moisture.
  3. In a large mixing bowl, toss the wings with baking powder, salt, garlic powder, smoked paprika, and black pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack. Bake for 40–45 minutes, flipping halfway through, until crispy and golden brown.

Step 2: Make the Nacho Cheese Sauce

  1. In a small saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for 1–2 minutes to form a roux, stirring constantly.
  3. Slowly pour in the milk while whisking to avoid lumps. Cook until the mixture thickens, about 2–3 minutes.
  4. Reduce heat to low and stir in the cheddar and Monterey Jack cheeses until melted and smooth.
  5. Add taco seasoning, chili powder, cayenne pepper (if using), and diced pickled jalapeños. Stir well and keep warm on low heat, stirring occasionally.

Step 3: Make the Buffalo Sauce

  1. In a small bowl, whisk together the hot sauce, melted butter, honey, and Worcestershire sauce until fully combined.
  2. Set aside until the wings are ready.

Step 4: Assemble the Wings

  1. Once the wings are baked, transfer them to a large mixing bowl.
  2. Pour the buffalo sauce over the wings and toss to coat evenly.
  3. Arrange the wings on a serving platter.
  4. Drizzle the warm nacho cheese sauce generously over the wings.
  5. Sprinkle crumbled queso fresco, chopped cilantro, diced tomatoes, and fresh jalapeño slices (if using) over the top.
  6. Optionally, drizzle with sour cream for extra tang.

Step 5: Serve

  • Serve immediately with celery sticks, carrot sticks, or tortilla chips on the side for dipping into any extra nacho cheese sauce.
  • Pair with a cold beverage like beer or iced tea for the ultimate experience.

Tips

  • Make it Spicier: Add more cayenne pepper to the nacho cheese sauce or use a hotter hot sauce for the buffalo sauce.
  • Air Fryer Option: Instead of baking, cook the wings in an air fryer at 400°F (200°C) for 25–30 minutes, shaking the basket halfway through.
  • Make Ahead: The nacho cheese sauce can be made a day in advance and reheated gently on the stove with a splash of milk to restore creaminess.
  • Storage: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to maintain crispiness.

Nutritional Information (Per Serving, Approx.)

  • Serving Size: 4–5 wings
  • Calories: 650 kcal
  • Fat: 48g
  • Carbohydrates: 8g
  • Protein: 42g
  • Sodium: 1200mg

Servings

  • Serves 4–6 as an appetizer or 2–3 as a main dish.