Taco Wings Spicy Guacamole (Print Version)
# Ingredients:
→ Chicken Wings
01 -
3 pounds chicken wings, washed, trimmed, and cut into pieces
02 -
Canola oil for frying
→ Egg Wash
03 -
2 eggs
04 -
1/3 cup milk
→ Herb and Spice Dredge
05 -
2 cups flour
06 -
1 tablespoon ground ginger
07 -
1/2 teaspoon cayenne pepper
08 -
2 teaspoons fine salt
09 -
1 teaspoon freshly ground black pepper
10 -
1 tablespoon dry oregano or Mexican oregano
11 -
2 tablespoons chili powder
12 -
1 teaspoon ground cumin
13 -
1 tablespoon smoked paprika or regular paprika
14 -
1 teaspoon cinnamon
→ Spicy Guacamole Dip
15 -
1 cup mashed avocado
16 -
1/2 cup sour cream
17 -
Salt and pepper to taste
18 -
1 teaspoon crushed chili paste
19 -
2 cloves garlic, finely minced
# Instructions:
01 -
Add canola oil to your deep fryer and preheat to 350°F.
02 -
Dredge the chicken wings into the flour and spice mixture.
03 -
Dip each wing quickly in the egg wash, then back into the flour and spice mixture. Repeat for all wings.
04 -
Lay coated wings on a cutting board while the oil heats. Fry wings for 10-12 minutes until medium golden brown. Use a meat thermometer to ensure wings reach an internal temperature of 170°F. Small wings may cook in 8-10 minutes.
05 -
Drain wings on a wire rack placed over a cookie sheet. Hold in a 175°F oven if making multiple batches.
06 -
Mash all dip ingredients together or blend in a food processor. Cover and chill until ready to serve.
# Notes:
01 -
Double dipping the wings helps keep the crust intact and ensures extra crispiness.