Nacho Wings with Guacamole and Crudités
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Nacho Wings with Guacamole and Crudités
Photography by Matthew Kimura
This recipe makes 8 servings
Ingredients
- Nacho Wings
- 3 lb chicken wings 3 lb chicken wings
- 2/3 cup buttermilk 2/3 cup buttermilk
- 1 egg 1 egg
- 2 tsp hot sauce 2 tsp hot sauce
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 8 oz plain salted tortilla chips 8 oz plain salted tortilla chips
- 1-1/2 tsp dried oregano 1-1/2 tsp dried oregano
- 1-1/2 tsp ancho chili powder 1-1/2 tsp ancho chili powder
- 1 tsp ground cumin 1 tsp ground cumin
- 6 cups vegetable crudites 6 cups vegetable crudites
- Guacamole Dip
- 1 large ripe avocados 1 large ripe avocados
- 1/3 cup light sour cream 1/3 cup light sour cream
- 1/4 cup finely chopped red onion 1/4 cup finely chopped red onion
- 1/4 chopped fresh coriander 1/4 chopped fresh coriander
- 1 tbsp lime juice 1 tbsp lime juice
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
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.
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.
- Keywords : Appetizers; Chicken; Avocado;
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