Loading ...
Loading ...
Loading ...
13
EN
Chicken Wings with Dill Ranch Sauce
Makes 24 pieces
Ingredients:
– 1 gallon vegetable oil
– 2 ½ pounds chicken wings
Coating:
– 3 tablespoons corn starch
– 1 teaspoon smoked paprika
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked pepper
Dressing:
– ½ cup Ranch style dressing
– ¾ teaspoon dried dill weed
– ¼ teaspoon garlic powder
Directions:
Place vegetable oil in fryer container. Cover; set temperature to 375ºF. Let oil heat until ready light goes on.
Meanwhile, cut tips off chicken wings and discard; then cut each wing in half at the joint. There should be 24
pieces. Pat each chicken wing piece dry with paper towel; set aside.
In large bowl stir together coating ingredients. Place chicken wing pieces in coating mixture and toss until well
coated.
Place fryer basket in hot oil. Carefully place about 8 chicken wing pieces in fryer, one at a time. Cover fryer and
cook for 10 to 12 minutes or until chicken pieces are golden brown and chicken reaches 165ºF on inside. Remove
chicken wing pieces from fryer and drain on several layers of paper towels. Repeat with remaining chicken wing
pieces.
In small bowl stir together all dressing ingredients. Serve chicken wings with dill dressing. Refrigerate leftovers.
Buttermilk Onion Rings
Makes 6 servings
Ingredients:
– 1 gallon vegetable oil
– 1 to 2 large sweet yellow onions (about 1 pound), peeled, cut into 3/8-inch slices (rings)
– 2 cups buttermilk
– 3 tablespoon Dijon mustard
– 2 eggs, beaten
– ¼ cup corn starch
Breading:
– 2 cups Panko bread crumbs
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked pepper
Directions:
In large bowl stir together onion rings, buttermilk, and Dijon mustard. Set in refrigerator at least 1 hour.
Meanwhile, place vegetable oil in fryer; cover and preset for onion rings at 375ºF.
Place corn starch in pie plate. Place beaten eggs in second pie plate.
In large bowl stir together all breading ingredients.
To coat onion rings: One at a time, remove an onion ring from buttermilk mixture. Coat with corn starch, then coat
well with beaten egg. Next, coat with breading mixture; set breaded rings on cooling rack. Repeat with remaining
onion rings.
Carefully place large frying basket into hot oil. Place about 6 onion rings in fryer. Cover; cook for preset time of
4 minutes or until batter is golden brown. Remove cooked onion rings from basket and let cool slightly on paper
towel lined plate to absorb excess oil. Repeat with remaining coated onion rings. Refrigerate leftovers.
Enjoy.
RECIPE
Loading ...
Loading ...
Loading ...