Taco Wings with Spicy Guacamole Dip
Ingredients
For the Egg Wash:
- 2 eggs
- ⅓ cup whole milk
For the Taco Wings:
- 3-pounds chicken wings washed, trimmed and cut in pieces
- Canola oil, for frying
For the Herb and Spice Dredge:
- 2 cups all-purpose flour
- 1 tbsp. ground ginger
- ½ tsp. cayenne pepper, more or less based on heat preference
- 2 tsp. fine salt
- 1 tsp. freshly ground black pepper
- 1 tbsp. dry oregano
- 2 tbsp. Chili powder
- 1 tsp. cumin
- 1 tbsp. smoked or regular paprika
- 1 tsp. cinnamon
For the Spicy Guacamole Dip:
- 1 cup avocado, mashed
- ½ cup sour cream
- Salt and pepper, to taste
- 1 tsp. crushed chili paste
- 2 cloves garlic, finely minced
Instructions
To prepare the taco wings:
- Add canola oil or peanut oil to a deep fryer and pre-heat to 350°F.
- Dredge the chicken wings into the flour and spice mixture.
- Dip each wing quickly in the egg wash and then back into the flour and spice mixture; repeat for all the wings; this double dipped method helps keep the crust on the wings and makes them super crispy.
- Lay them on a cutting board while the oil heats.
- When oil is ready, fry for about 10 to 12 minutes depending upon the size of the wings until a medium golden brown; use a meat thermometer to determine if the inside temperature has reached 170°F to ensure they are fully cooked; smaller wings can cook in 8 to 10 minutes.
- Remove from oil and drain on a wire rack which should be placed on a cookie sheet to catch excess grease.
- Hold in a 175°F degree oven if making more than one batch.
To prepare the spicy guacamole dip:
- Simply mash and mix to combine; alternatively, give it a minute in a food processor.
- Cover with plastic wrap and chill until ready to serve.
