Golden Fried Chicken Wings and Ranch Wedge Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Golden Fried Chicken Wings and Ranch Wedge Salad

Golden Fried Chicken Wings and Ranch Wedge Salad

with Sweet Potato Dippers

When it comes to chicken wings, there is no two ways about it: They are at their crispiest when fried to golden perfection! We'll walk you through every step of how to prepare and cook this beloved finger food, which pairs perfectly with a refreshing, crisp wedge salad.

Tags:
New
Allergens:
Egg
Mustard
Milk
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time12 minutes
DifficultyMedium

Ingredients

serving amount

680 g

Chicken Wings

2 unit(s)

Sweet Potato

½ unit(s)

Iceberg Lettuce Head

1 unit(s)

Tomato

7 g

Chives

1 unit(s)

Garlic, cloves

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

2 unit(s)

Sour Cream

(Contains Milk)

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

2 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

¾ cup

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Calories1790 kcal
Fat143 g
Saturated Fat30 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber8 g
Protein67 g
Cholesterol405 mg
Sodium1560 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium200 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Medium Bowl
Large Non-Stick Pan
Measuring Cups

Instructions

Prep and roast wedges
1
  • Cut sweet potatoes into 1/2-inch wedges.
  • Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Prep chicken wings
2
  • Meanwhile, pat chicken wings very dry with paper towels. Season with salt and pepper. (TIP: Make sure to press firmly on wings when drying to prevent splattering when frying!)
  • Add cornstarch, Dill-Garlic Spice Blend and Cream Sauce Spice Blend to a large bowl. Season with salt and pepper. Stir to mix.
  • Working with 3-4 wings at a time, toss wings in cornstarch mixture, making sure to cover entirely and pressing any excess mixture onto wings. Transfer to a plate. Repeat until all wings are coated. 
Finish prep
3
  • Cut tomatoes into 1/4-inch pieces. Season with salt and pepper.
  • Thinly slice chives.
  • Peel, then mince or grate garlic.
  • Remove and discard outer layer of iceberg lettuce. Remove stem and cut lettuce head in half. Cut one half into 4 wedges, leaving each wedge intact (use whole head and cut into 8 wedges for 4 ppl).
  • Add mayo, sour cream, garlic, vinegar and chives to a medium bowl. Season with salt and pepper. Stir to mix.
Start wings
4
  • Add 3/4 cup (1 1/2 cups) oil to a large non-stick pan. Heat over medium-high.
  • Meanwhile, line a plate with paper towels.
  • When oil is hot, carefully add chicken wings to pan. (NOTE: Don't overcrowd the pan! Fry in batches, if needed.) 
  • Reduce heat to medium.
Finish chicken wings
5
  • Fry chicken wings, flipping halfway or turning as needed, until golden-brown and cooked through, 3-4 min per side.** (TIP: Be sure to rotate the chicken wing drums as needed for even cooking!)
  • Using a slotted spoon or spatula, carefully transfer to paper towel-lined plate. 
  • Repeat the until all wings are fried.

 

Plate and serve
6
  • Divide chicken wings, sweet potato wedges and iceberg wedges between plates.
  • Spoon some dressing over iceberg wedges. Top with tomatoes. Sprinkle remaining chives over top.
  • Serve remaining dressing on the side for dipping. (TIP: Serve with your favourite hot sauce for extra kick!)