Nacho Wings with Guacamole and Crudités
Nacho Wings with Guacamole and Crudités
Photography by Matthew Kimura
This recipe makes 8 servings
- Portion size: Makes 6 to 8 servings
Ingredients
-
Nacho Wings
- 3 lb 3lbchicken wingchicken wings
- 2/3 cup 2/3cupbuttermilk
- 1 1eggeggs
- 2 tsp 2tsphot sauce
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 8 oz 8ozplain salted tortilla chiptortilla chips
- 1-1/2 tsp 1-1/2tspdried oregano
- 1-1/2 tsp 1-1/2tspancho chili powder
- 1 tsp 1tspground cumin
- 6 cups 6cupsvegetable cruditevegetable crudites Guacamole Dip
- 1 large 1largeripe avocadoavocados
- 1/3 cup 1/3cuplight sour cream
- 1/4 cup 1/4cupfinely chopped red onion
- 1/4 1/4chopped fresh coriander
- 1 tbsp 1tbsplime juice
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
Nacho Wings
Remove tips from chicken wings; separate wings at joint.
In glass baking dish, whisk together buttermilk, egg, hot sauce, salt and peppep; add wings, tossing to coat. Cover and refrigerate for 4 hours or for up to 24 hours.
In food processor, finely grind tortilla chips to make about 2 cups (500 mL) crumbs; transfer to bowl. Stir in oregano, chili poweder and cumin.
Remove wings from buttermilk mixture. Press into crumb mixture to coat all over. Roast on rack on foil-lined baking sheet in 400 °F (200°C) oven, turning once, until crisp and juices run clear when wings are pierced, about 45 minutes. Serve with dip and vegetables.
Guacamole Dip
Remove avocado flesh from skin and place in bowl; mash until fairly smooth. Stir in sour cream, onion, coriander, lime juice, salt and pepper; cover and refrigerate for 1 hour.
