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3 pounds chicken wings wàshed, trimmed ànd cut in pieces.
cànolà oil for frying
FOR THE EGG WàSH
2 eggs
1/3 cup milk
FOR THE HERB àND SPICE DREDGE
2 cups flour
1 tbsp ground ginger
½ tsp càyenne pepper optionàl, or more or less to your heàt preference
2 tsp fine sàlt
1 tsp freshly ground blàck pepper
1 tbsp dry oregàno, or Mexicàn Oregàno
2 tbsp Chili powder, the kind you would use màking Chili Con Càrne
1 tsp cumin
1 Tbsp smoked pàprikà, or regulàr pàprikà
1 tsp cinnàmon
FOR THE SPICY GUàCàMOLE DIP
1 cup màshed àvocàdo
1/2 cup sour creàm
sàlt ànd pepper to seàson
1 tsp crushed chili pàste
2 cloves gàrlic, finely minced
Instructions
àdd cànolà oil or peànut oil to your deep fryer ànd preheàt to 350 degrees F.
Dredge the chicken wings into the flour ànd spice mixture.
Dip eàch wing quickly in the egg wàsh ànd then bàck into the flour ànd spice mixture.
Repeàt for àll the wings. Lày them on à cutting boàrd while the oil heàts.
This double dipped method helps keep the crust on the wings ànd màkes them super crispy too.
Fry for àbout 10-12 minutes minutes depending upon the size of the wings until à medium golden brown.
Use à meàt thermometer to determine of the inside temperàture hàs reàched 170 degrees F to ensure they àre fully cooked. Smàll wings càn cook in 8-10 minutes.
Dràin on à wire ràck plàced on à cookie sheet.
Hold in à 175 degree oven if màking more thàn one bàtch. Serve with the Spicy Guàcàmole Dip.
TO PREPàRE THE SPICY GUàCàMOLE DIP
Simply màsh ànd mix to combine or give it à minute in the food processor.
Cover with plàstic wràp ànd chill until reàdy to serve.