Nacho Wings with Guacamole and Crudités

Nacho Wings with Guacamole and Crudités Author: Canadian Living Credits: Nacho Wings with Guacamole and Crudités

  • Portion size 8 servings

Ingredients

Guacamole Dip:
  • 1 large avocado
  • 1/3 cup light sour cream
  • 1/4 cup finely chopped red onion
  • 1/4 fresh coriander
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Nacho Wings:
  • 3 lbs chicken wings
  • 2/3 cups buttermilk
  • 1 egg
  • 2 teaspoons hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 oz plain salted tortilla chips
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 6 cups vegetable crudites

Method

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.

Share X
Food

Nacho Wings with Guacamole and Crudités