Have you ever looked at a plate of chicken wings and thought, "how can I make this better?" No, of course you haven't, because they are practically perfect in every way. Yet, when The Spruce Eats team dreamed up coating chicken wings in a queso sauce, basically making a crossover between chicken wings and nachos, we knew we were on to something. Whether you add them to your Super Bowl party menu or you just decide to make a batch for yourself at home, you won't regret baking up this party-ready snack.
Chicken Wings... But Make It Queso
- 2 pounds fresh split chicken wings, rinsed under cool water and patted completely dry
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 16-ounces Velveeta cheese (cubed)
- 1 (14.5-ounces) can petite diced tomatoes
- 1 tablespoon Franks Red Hot Buffalo Sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup whole milk
- Garnish: 1/2 cup pickled jalapeños (sliced) or thin sliced fresh jalapeños
- Serving suggestion: extra queso for dipping, plus carrots and celery
Gather the ingredients.
Salt and pepper the dry chicken wings and place them on a rack on the prepared baking sheet.
Bake the wings for 30 minutes, flipping them halfway through, until the wings are slightly crispy.
Meanwhile, make the queso: In a large microwave-safe bowl, mix the Velveeta, diced tomatoes, buffalo sauce, garlic powder, paprika, and milk.
Microwave on high for 4 minutes and mix well to combine all ingredients. Continue microwaving for another minute, or until the queso is hot.
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.
Top the wings with pickled or fresh jalapeños. Serve with extra queso for dipping, carrots, and celery.