Whether you are getting ready for the BIG GAME, or just want a go-to combo for your next gathering, this duo of Groovy Guacamole and Smoky Baked Chicken Wings will fit the bill. Not into chicken wings? Want a meat-free version? We’ve got you covered! Try substituting cauliflower florets for the chicken wings. A spicy roasted cauliflower floret dipped in smoky Mayo sounds heavenly to me! This recipe duo took me about an hour and a half to prepare (OK…and another 15-20 minutes of clean up time). Here are some tips I picked up along the way:
- Start the chicken wings (or cauliflower florets) first. They bake for about 1 hour so you can get the guacamole done after the wings go in and still have time to let it “groove” before serving.
- The base guacamole recipe made approximately 2 cups. Avocado sizes vary considerably…I used two very large avocados (10 ounces each), so approximately 1-1/4 pounds of avocado.
- Let the guacamole “groove” before adjusting the salt and taste it with a chip. Sometimes the salt on the chip is enough.
- For serving estimates: I purchased a 4.4 lb. pack of chicken wings that had 10 wings total (10 wingettes and 10 drumettes)
- Prepping the wings can be a challenge if you don’t normally deconstruct chickens. Take it slow, keep your fingers safe, cut the skin down to the joint, “crack” the joint to find the gap, then finish cutting through to separate the pieces. Kitchen scissors can also be very helpful.
- Prepare the wing coating first, then you have a bowl to directly put the wings in.
- These recipes are simply guidelines, as always, substitute with what you have and what you like.
We hope you enjoy these recipes! Sauces may be purchased at our online store.
Cold Creek Farm 