Chicken Wing Recipe

Preheat the oven to 410°F. Arrange the wings in a single layer on a large baking sheet lined with parchment paper.

Cook on the lowest oven rack for 30 minutes or until crispy, turning occasionally.

Place the wings and Cholula sauce in a large bowl; stir until they are well coated. Serve with avocado cream, celery sticks, and carrots, if desired.

Cooking tip: To make your own avocado cream, simply place 1 large ripe avocado (peeled and pitted, of course) in a blender or food processor. Add 1/2 cup sour cream or cream, 1 tablespoon lime juice, 1/4 teaspoon garlic powder, and salt. Blend until well mixed and smooth. Stir in 1 tablespoon finely chopped cilantro. Store in an airtight container in the refrigerator until ready to serve.

For the ultimate taste experience, drizzle them over nachos, burritos, or chicken strips, pour them into pozole (Mexican stew) or soup, or mix them with coleslaw for fish tacos - you really can't go wrong.