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Hot Fajita Chicken Wings with Guacamole

Grab a package of two of these wings, because they will disappear fast! And double the guac for this crowd pleaser.

Course Appetizer
Cuisine California Greek
Keyword appetizer, chickenwings, guacamole
Servings 12
Author Mary Papoulias-Platis

Ingredients

Marinade

  • 1/4 cup honey
  • 2 tablespoons lime juice
  • 2 tablespoons chili powder
  • 2 tablespoons soy sauce
  • 2 -21/2 pounds chicken wings, I prefer the tiny drumettes.

Guacamole

  • 2-3 ripe avocados, peeled and mashed
  • 1/4 onion, chopped
  • 2-3 drops hot sauce
  • juice of 1/2 lemon
  • pinch of salt and pepper

Instructions

  1. In a large plastic bag or bowl combine the first four ingredients. Mix thoroughly.
  2. Add the chicken and marinate at least an hour or overnight in the refrigerator.
  3. Pre-heat oven to 400 degrees.

  4. Cover a sheet tray with oiled foil or parchment paper.

  5. Place chicken on tray and place in oven. Bake for 15 minutes. Turn and bake for another 15 minutes.
  6. (This can be made ahead the day before, refrigerated, and reheated.

Guacamole

  1. Mash the avocados and place in a medium bowl.
  2. Add the rest of the ingredients in the bowl and mix .
  3. For a dipping place next to the wings.

Recipe Notes

The wings can be made the day before and reheated. Keep the sauce simple since the wings have so much kick to them. Note: I double the recipe for a crowd.