These wings are delicious hot, at room temperature and even cold. Serve with your favourite hot sauce for an extra kick.
- Portion size 8 servings
Ingredients
Guacamole Dip:
Nacho Wings:
Method
Nacho WingsRemove 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.
