Crispy Chicken Wings and Dip

Servings: 4

Preparation: 10 minutes (+ 24 hours of marinating)

Cooking: 8 to 10 minutes (fryer) / 25 to 30 minutes (air fryer)

Ingredients

• 1 kg chicken wings
• 250 ml (1 cup) buttermilk
• 30 ml (2 tbsp) smoked paprika
• 15 ml (1 tbsp) maple syrup
• 15 ml (1 tbsp) dried oregano
• 250 ml (1 cup) flour
• 125 ml (1/2 cup) cornstarch
• Salt and pepper to taste
• Oil for frying (if traditional frying)

Preparation

1. Marinade (24 hours in advance)

Deep fryer version:

1. In a large bowl, mix together buttermilk, smoked paprika, maple syrup and oregano. Add chicken wings and coat well. Cover and marinate in the refrigerator for 24 hours.
2. Traditional fryer version:
3. Preheat oil to 175°C (350°F) in a deep fryer or saucepan.
4. In a bowl, mix the flour, cornstarch, salt and pepper.
5. Drain the marinated wings lightly, then roll them in the dry mixture to coat well.
6. Fry in small batches for 8 to 10 minutes, until golden brown and crispy.
7. Drain on paper towels and serve immediately with the dipping sauce of your choice.

Air Fryer Version:

1. Preheat the air fryer to 200°C (400°F).
2. In a bowl, mix the flour, cornstarch, salt and pepper.
3. Drain the wings lightly and roll them in the dry mixture. Spray with a little cooking spray to help them crisp up.
4. Place the wings in a single layer in the air fryer basket.
5. Bake for 25 to 30 minutes, turning the wings halfway through cooking, until golden brown and crispy.

Dips

Servings: 4

Preparation: 5 minutes

Ingredients

• 125 ml (1/2 cup) MAG mayonnaise
• 60 ml (1/4 cup) crumbled feta
• 60 ml (1/4 cup) ricotta
• 1 green onion, finely chopped
• 5 ml (1 tsp) hot sauce (adjust to taste)
• 15 ml (1 tbsp) maple syrup
• 5 ml (1 tsp) lemon zest
• Black pepper to taste

Preparation

1. In a bowl, mix the mayonnaise, feta, ricotta, maple syrup and lemon zest until smooth.
2. Add green onion, hot sauce and black pepper.
3. Mix again and adjust seasoning if necessary.
4. Serve chilled with chicken wings, raw vegetables or corn chips.

Tips :

🔥 Let the breaded wings rest for 10 minutes before cooking for an even crispier coating.

🔥 For a spicy touch, add 5 ml (1 tsp) of cayenne pepper to the flour.

🔥 Serve with Mayo-feta dip for a creamy and tangy contrast.