Get ready for some football fare with these cilantro lime chicken wings and avocado ranch dressing.
Cuisine: American, Mexican
Prep Time: 10 mins
Cooking Time: 35 mins
Total Time: 45 mins
1 lb Chicken Wings
1 tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
1/4 cup Chipotle or Ancho Chili, chopped
1/4 cup Dates
1 tsp Cumin
2 tsp Smoked Paprika
2 tbsp Coconut Oil, melted
2 tbsp Apple Cider Vinegar
2 tbsp Water
1 tbsp Cilantro, chopped (for garnish)
1 pkg of ¡Yo Quiero!™️ Super Chunky Avocado
1/2 cup Mayonnaise
1/4 – 1/2 cup Milk
1 tbsp Fresh Lime Juice
1–2 tsp Dried Dill
1/4 cup Fresh Cilantro
1/4–1/2 tsp Salt (to taste)
1/4–1/2 tsp Pepper (to taste)
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
GUIDE / INSTRUCTIONS
Preheat the oven to 400° F. Place a wire rack on a baking sheet.
In a bowl toss the chicken wings with olive oil, salt, and pepper and lay them out evenly on the wire rack. Bake the chicken wings in the oven for 35 minutes until crispy and golden in color.
While the chicken wings are baking, in a blender combine the chili, dates, cumin, paprika, coconut oil, vinegar, and water. Blend until completely smooth. If the mixture is too thick add a splash more water.
When the chicken wings are done, remove them from the oven and toss them in the chipotle sauce.
Place avocado, mayonnaise, 1/4 cup milk, lime juice, 1 Tbsp. dill, the cilantro, 1/4 tsp. salt, 1/4 tsp. pepper, and the garlic and onion powder into a blender or food processor.
Puree until completely smooth. Taste and add more dill, salt, or pepper, to taste
If desired, thin out the mixture with additional milk, pulsing to combine until you reach a pourable texture.
To store, transfer to an airtight container. Press plastic wrap onto the surface, then seal with the lid. (The plastic wrap will keep it from browning). The ranch will keep in the refrigerator 3-4 days.