Golden Fried Dill-Garlic Chicken Wings
with 'Ceasar' Wedge Salad- Egg
- Mustard
- Milk
- Wheat
- Sulphites
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Tree nuts
- Peanuts
- Egg
- Triticale
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 these juicy beloved finger food and even pair it with a refreshingly crisp wedge salad for ya!
Ingredients
640 g
Chicken Wings
½ unit(s)
Iceberg Lettuce Head
1 unit(s)
Tomato
7 g
Chives
2 unit(s)
Garlic, cloves
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
86 mL
Sour Cream
(Contains: Milk May be present: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
20 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Milk, Mustard, Sesame, Soy, Sulphites, Tree nuts, Peanuts)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Peanuts)
9 g
Cornstarch
(May be present: Crustaceans, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Tree nuts, Peanuts, Egg, Triticale)
Not included in your delivery
2 cup
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Pat chicken wings dry with paper towels. Season with salt and pepper.
- Add corn starch, Dill-Garlic Spice blend, and Cream sauce Spice Blend in a large bowl. Stir to mix.
- Working with 2-3 wings at a time, toss wings in corn starch mixture then transfer to a plate. Place in fridge while prepping. Set any remaining cornstarch mixture aside.
- Halve tomatoes. Season with salt and pepper.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Remove and discard outer layer of iceberg lettuce. Remove stem from half (use all for 4 ppl). Cut into 4 wedges (8 wedges for 4 ppl) leaving each wedge intact.
- Remove wings from fridge, then retoss in remaining corn starch mixture. Return wings to plate.
- Add mayo, sour cream, garlic, and chives to a medium bowl. Season with salt and pepper. Stir to mix.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, line a plate with paper towels.
- WHen the pan is hot add 3/4 cup (1 1/2 cup) oil. Working with one piece of chicken at a time, shake of any excess cornstarch mixture.
- Carefully add chicken to pan. (NOTE: Don't overcrowd the pan! Fry in batches, if needed.)
- Fry chicken, flipping halfway, until golden-brown and cooked through, 3-4 min per side.** (TIP: If chicken is browning too quickly, reduce heat to medium.)
- Using a slotted spoon or spatula, carefully transfer to the paper towel-lined plate.
- Repeat the process until all the wings are fried.
- Divide wings and iceberge wedges between plates.
- Spoon some of the dressing over iceberg. Top with tomatoes and parmesan cheese.
- Serve any dressing on the side for dipping.
