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Crispy Chicken Wings with Avocado Buttermilk Peppercorn Ranch
Prep Time
30 minutes
Cook Time
8 minutes
Total Time
38 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 cup(s) all-purpose flour
1 cup(s) potato starch
1 cup(s) non-glutinous rice flour
12 chicken wings, thawed
1 cup(s) buttermilk, divided
1 Tsp granulated garlic
1/8 Tsp black pepper (*plus 1/2 Tbsp for ranch dressing)
1/8 Tsp salt
1 Qt vegetable or canola oil, for frying
1 *avocado, for dressing
1/2 cup(s) *sour cream, for dressing
1/2 cup(s) *crème fraiche, for dressing
9 *sprigs fresh chives, minced, for dressing
1/2 lemon, juice only
1/2 cup(s) Franks Red Hot Sauce
4 Tbsp butter, melted
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Instructions

1
In a large bowl, combine all-purpose flour, potato starch and rice flour. Set aside.
2
In another large bowl, combine chicken wings, 1/2 cup buttermilk, granulated garlic, pepper, and salt and stir to combine. Let sit 20 minutes.
3
Preheat fryer to 350°F or if frying on the stovetop, pour oil into a large, heavy-duty pot over high heat. Do not fill pot more than 1/2 full. Use a candy thermometer to check oil has reached 350°F.
4
While oil is heating, remove wings from buttermilk mixture and toss in flour mixture to coat. Shake off excess flour.
5
Immediately fry the wings 8-10 minutes or until golden and crisp. Fry in batches so all the wings are covered by oil and not crowded.
6
Meanwhile, combine avocado, sour cream, remaining buttermilk, crème fraiche, fresh chives, lemon juice and black pepper in a blender. Blend until smooth and set aside in refrigerator until ready to serve.
7
Blend Frank’s Red Hot Sauce and melted butter in a large bowl. Add fried wings and toss to coat.
8
Serve crispy chicken wings with a side of avocado buttermilk peppercorn ranch.

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