Taco Wings with Spicy Guacamole

Ingredients:

3 pounds chicken wings washed, trimmed and cut in pieces.

canola oil for frying

2 eggs

1/3 cup milk

For the herb and spice dredge

2 cups flour

1 tbsp ground ginger

½ tsp cayenne pepper optional, or more or less to your heat preference

2 tsp fine salt

1 tsp freshly ground black pepper

1 tbsp dry oregano, or Mexican Oregano

2 tbsp Chili powder, the kind you would use making Chili Con Carne

1 tsp cumin

1 Tbsp smoked paprika, or regular paprika

1 tsp cinnamon

For The Spicy Guacamole Dip:

1 cup mashed avocado

1/2 cup sour cream

salt and pepper to season

1 tsp crushed chili paste

2 cloves garlic, finely minced

Check also : Chicken wings

METHOD :

Add canola oil or peanut oil to your deep fryer and preheat to 350 degrees 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. Lay them on a cutting board while the oil heats. This double dipped method helps keep the crust on the wings and makes them super crispy too.

Fry for about 10-12 minutes minutes depending upon the size of the wings until a medium golden brown.

Use a meat thermometer to determine of the inside temperature has reached 170 degrees F to ensure they are fully cooked. Small wings can cook in 8-10 minutes.

Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch. Serve with the Spicy Guacamole Dip.

To Prepare The Spicy Guacamole Dip:

Simply mash and mix to combine or give it a minute in the food processor.

Cover with plastic wrap and chill until ready to serve.

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