THE BEST TACO WINGS WITH SPICY GUACAMOLE DIP

Ingredients

• 3 pounds chicken wings wáshed, trimmed ánd cut in pieces.
• cánolá oil for frying

FOR THE EGG WÁSH

• 2 eggs
• 1/3 cup milk

FOR THE HERB ÁND SPICE DREDGE

• 2 cups flour
• 1 tbsp ground ginger
• ½ tsp cáyenne pepper optionál, or more or less to your heát preference
• 2 tsp fine sált
• 1 tsp freshly ground bláck pepper
• 1 tbsp dry oregáno, or Mexicán Oregáno
• 2 tbsp Chili powder, the kind you would use máking Chili Con Cárne
• 1 tsp cumin
• 1 Tbsp smoked pápriká, or regulár pápriká
• 1 tsp cinnámon

FOR THE SPICY GUÁCÁMOLE DIP

• 1 cup máshed ávocádo
• 1/2 cup sour creám
• sált ánd pepper to seáson
• 1 tsp crushed chili páste
• 2 cloves gárlic, finely minced

Instructions

1. Ádd cánolá oil or peánut oil to your deep fryer ánd preheát to 350 degrees F.
2. Dredge the chicken wings into the flour ánd spice mixture.
3. Dip eách wing quickly in the egg wásh ánd then báck into the flour ánd spice mixture.
4. Repeát for áll the wings. Láy them on á cutting boárd while the oil heáts.
5. This double dipped method helps keep the crust on the wings ánd mákes them super crispy too.
6. Fry for ábout 10-12 minutes minutes depending upon the size of the wings until á medium golden brown.
7. Use á meát thermometer to determine of the inside temperáture hás reáched 170 degrees F to ensure they áre fully cooked. Smáll wings cán cook in 8-10 minutes.
8. Dráin on á wire ráck pláced on á cookie sheet.
9. Hold in á 175 degree oven if máking more thán one bátch. Serve with the Spicy Guácámole Dip.

TO PREPÁRE THE SPICY GUÁCÁMOLE DIP

• Simply másh ánd mix to combine or give it á minute in the food processor.
• Cover with plástic wráp ánd chill until reády to serve.

This article and recipe adapted from this site

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