Queso Wings
When Queso Met Buffalo Wings...The Rest is Wing-story
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2pounds fresh split chicken wings, rinsed under cool water and patted completely dry
- 1teaspoon salt
- ½teaspoon pepper
- 16-ounces Velveeta cheese (cubed)
- 1(14.5-ounces) can petite diced tomatoes
- 1tablespoon Franks Red Hot Buffalo Sauce
- 1teaspoon garlic powder
- ½teaspoon paprika
- ½cup whole milk
- Garnish: 1/2 cup pickled jalapeños (sliced) or thin sliced fresh jalapeños
- Serving suggestion: extra queso for dipping, plus carrots and celery
Instructions
Step 1
Gather the ingredients.Step 2
Preheat a convection oven to 450 F (conventional oven to 475 F) and line a rimmed baking sheet with parchment paper and a baking rack.Step 3
Salt and pepper the dry chicken wings and place them on a rack on the prepared baking sheet.Step 4
Bake the wings for 30 minutes, flipping them halfway through, until the wings are slightly crispy.Step 5
Meanwhile, make the queso: In a large microwave-safe bowl, mix the Velveeta, diced tomatoes, buffalo sauce, garlic powder, paprika, and milk.Step 6
Microwave on high for 4 minutes and mix well to combine all ingredients. Continue microwaving for another minute, or until the queso is hot.Step 7
When the wings have finished their first cook, toss them in the queso using tongs and return them to the rack to roast for another 10 to 15 minutes, or until bubbling and browned and the internal temperature reads 165 F .Step 8
Top the wings with pickled or fresh jalapeños. Serve with extra queso for dipping, carrots, and celery.