Mexican Style Chicken Wings

Preheat the oven to 400°F (205°C).

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Working in batches, add the separated chicken wings to the hot skillet and cook until browned on all sides, about 8–10 minutes per batch, then transfer to a large baking dish.

In a medium bowl, combine the enchilada sauce, taco seasoning mix, and finely chopped canned jalapeños and stir until well blended.

Pour the enchilada sauce mixture over the browned chicken wings and toss gently to coat evenly.

Cover the baking dish with foil and bake for 20–25 minutes until the chicken is cooked through and the sauce is bubbling around the edges.

Remove the foil during the last 5 minutes of cooking if a slightly thicker sauce is desired.

Serve the wings hot with the pan sauce spooned over top.