Ingredients
24 chicken wings
250g cream cheese, chopped
1/2 cup sour cream
1 bunch chives finely chopped
8 cloves of garlic, minced
1 Tsp ground cumin
2 Tbsp finely chopped fresh jalapeno chillies
sea salt flakes and ground pepper
vegetable oil for deep frying
1 cup plain flour, plus extra 1 cup
2 free-range egg whites
250ml pale ale
2 ripe avocados peeled and seeded
2 Tbsp aioli
Method
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Use a sharp knife to remove tips of chiclen wings and reserve for another use (such as makign stock). Divide rest of wings into 2 pieces by slicing through joint.
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Use pliers to gently pull out bones from wings (the skin should stay intact). Combine cream cheese, sour cream, chives, garlic, cumin and chilli in the bowl of a food processor and pulse until smooth. Season and load into a piping bag fitted with a fine nozzle. Pipe evenly into chicken wing pieces.
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Pour oil into a large, deep saucepan until 5cm deep. heat to 180 degrees Celsius on a chef's thermometer or until a cube of bread turns golden in 30 seconds. Put flour in a large bowl, add chicken and toss until well coated. Put egg whites, beer and extra flour in a large bowl and whisk until smooth. Dip chicken pieces in batter and fry in batches, for 3-4 minutes, until crisp and golden. Transfer to a wire rack over a baking tray and continue coking for 5 minutes in a 180 degree Celsius oven. Drain on paper towel.
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Meanwhile, in a medium bowl, mash the avocado, stir in aioli and season. Serve chicken wings with avocado dipping sauce on the side.
