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Crispy Chicken Wings with Avocado Buttermilk Peppercorn Ranch

Prep Time
30 minutes
Cook Time
8 minutes
Total Time
38 minutes
4  People


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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In a large bowl, combine all-purpose flour, potato starch and rice flour. Set aside.
In another large bowl, combine chicken wings, 1/2 cup buttermilk, granulated garlic, pepper, and salt and stir to combine. Let sit 20 minutes.
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.
While oil is heating, remove wings from buttermilk mixture and toss in flour mixture to coat. Shake off excess flour.
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.
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.
Blend Frank’s Red Hot Sauce and melted butter in a large bowl. Add fried wings and toss to coat.
Serve crispy chicken wings with a side of avocado buttermilk peppercorn ranch.



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