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Taco Wings with Spicy Guacamole Dip

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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.