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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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 Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat, Triticale May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk, Soy, Triticale, Wheat)
2 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 tbsp
White Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Wheat, Peanuts, Sesame, Tree nuts, Soy, Sulphites, Triticale)
Not included in your delivery
¾ cup
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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!)