Tailgate Game Day Dinner: Crispy Smoky Southwest Chicken Wings with Avocado Crema

Allergens

Dairy, Wheat (Gluten)

Ingredients

• 1. 24 chicken wings (whole or split) 2. 1 cup all
• purpose flour 3. 1 cup cornstarch 4. 2 cups buttermilk 5. 2 teaspoons kosher salt, divided 6. 1 teaspoon black pepper, divided 7. 1 tablespoon smoked paprika 8. 1 teaspoon ground cumin 9. 1 teaspoon garlic powder 10. 1 teaspoon onion powder 11. Vegetable oil, for frying 12. Avocado Crema: a. 1 ripe avocado, pitted and peeled b. 1/4 cup sour cream c. 1/4 cup buttermilk d. 1 lime, juiced e. 1 tablespoon chopped fresh cilantro f. Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together flour and cornstarch. In another bowl, mix buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Dredge chicken wings in the dry mixture, then coat in buttermilk mixture.
3. In a shallow dish, combine smoked paprika, cumin, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Coat wings evenly with spice mix.
4. In a deep fryer or heavy duty pot, heat vegetable oil to 350°F (175°C). Fry wings in batches until golden brown and cooked through, about 8 10 minutes per batch. Remove from oil and place on paper towels to drain.
5. For the avocado crema, blend together avocado, sour cream, buttermilk, lime juice, cilantro, salt, and pepper until smooth.
6. Serve wings hot with a dollop of avocado crema on top.

Chef’s Insight

For an extra smoky flavor, add a pinch of smoked paprika to the dry mixture before coating the wings.

Notes

Adjust the spice levels to your preference by adding more or less smoked paprika and ground cumin.