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
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.
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.
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.
Meanwhile, in a medium bowl, mash the avocado, stir in aioli and season. Serve chicken wings with avocado dipping sauce on the side.