Cool Ranch Doritos Wings

Crunchy Dorito greatness!

Course Appetizer

Cuisine American

Keyword deep-fried, wings

Prep Time 1 15

Cook Time 5

Servings

Calories 746kcal

2-3 pounds chicken wings flats and drumettes separated, tips saved to make stock
9.25 ounce Cool Ranch Doritos
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
4 large eggs
vegetable oil for frying

Cook the wings the day ahead. You don't want to cook them naked, or just lightly seasoned. I recommend grilling, smoking, deep-frying, baking or air-frying. Do not use any batter or coating. You can season them but don't over-do it as you don't want to drown out the Ranch Doritos coating. When the wings are done, place in an air-tight container and refrigerate overnight.
Heat 2-3" of oil to 350 F in a deep fryer or Dutch oven. While the oil is heating set the wings out at room temperature.
Working in batches, place the chips into a blender and process until they have a breadcrumb-like consistency.
In a large bowl, combine the processed chips, flour, salt, pepper and garlic powder.
In a small bowl or pie plate, whisk together the eggs.
Working in batches as needed, dip the wings in the eggs. Shake off any excess.
Dip wings in breading and coat evenly. Shake off any excess.
Again dip the wings in the eggs. Shake off any excess.
One more time into the breading. Shake off any excess.
Deep-fry the wings for 3 minutes. You're just getting the coating nice and crunchy and golden brown and heating the wings.
Transfer to a paper towel-lined plate to drain.
Serve hot.

Serve with your favorite dipping sauce on the side, if desired.