- Portion size 8 servings
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.
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.