In the ongoing quest for the best chicken wings, you should try something now and then. During this voyage, we found the phenomenon Dorito wings on the interweb. Pre-cooked chicken wings deep fried with a layer of crumbled Doritos.
They not only looked fantastic, but it also had to taste great, right? We made a variant that you can make on the barbecue.
As always, we start with good quality chicken wings. These are chicken wings from free-range chickens. The flesh is softer and more beautiful in color. You really notice that when they are done, the wings are more tender and just have more flavor.
We are going to make them taste even better by sprinkling them with a nice dry rub. We made this rub ourselves, but you can, of course, also use a store-bought rub if you like.
The chicken wings then go in the fridge so that the dry rub can soak for an hour. Especially the salt in the rub removes the moisture from the skin so that it has more of a chance to become crispy. If you have the time, you can also put them in the rub a day in advance.
Then they go on the grill for half an hour. In a Weber Master Touch, you can place them on the outside of the grill grates whit the glowing briquettes in the middle. Because you can easily reach the briquettes, we also place a block of cherry wood for smoking.
After half an hour, the chicken wings are basically done and have a nice smoky color. We’ll take them off for the next step.
We fill a plate with flour, a bowl with beaten eggs, and a plate of crumbled Doritos. Here you run the chicken wings through in order so that they all have a nice layer of Dorito’s.
Take the spiciest Doritos you can find. The flavors become much milder during preparation. The regular or paprika are really getting too flat. You could still spice them up a bit in this step.
We have a drying rack to collect chicken wings. This way, the Dorito layer remains intact.
Now they go back on the barbecue. We are not going to smoke the wings anymore, but just leave them for another half hour. This makes the meat even softer and the Dorito layer nice and crunchy.
These are Dorito chicken wings. Wonderfully tender and juicy and super crunchy. Serve the chicken wings with a nice fresh dipping sauce. Grab 2 yourself immediately before the rest sees them. They’ll be gone before you know it.
- 1 kilo of chicken wings
- olive oil
- 1 bag of Doritos (we used the sweet chili pepper)
- 250 grams of flour
- 3 eggs
For the dry rub
- 1 tbsp garlic granulate
- 1 tbsp paprika powder
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1/4 tsp chili powder
- Mix everything for the dry rub. Pour some olive oil over the chicken wings and sprinkle the dry rub on top. Make sure that all chicken wings are nicely coated by hand.
- Leave the wings in the fridge for an hour while you prepare the barbecue. We are going for an indirect preparation at a temperature of 150°C (302F).
- Place the chicken wings on the grates and stick a chunk of smoke wood between the coals. Close the lid and let them smoke for half an hour.
- In the meantime, you can prepare the Doritos. Empty the bag into a ziplock bag. Push the air out before closing the bag. Now press the Dorito’s flat with the back of a heavy pan.
- Grab 2 large plates and a bowl. Sprinkle the flour on one of the plates. Beat the three eggs in the bowl and sprinkle the crushed Doritos on the other plate.
- After half an hour, remove the chicken wings from the barbecue and put them in sequence through the flour, then the egg, and finally, the Dorito crumbs.
- Then they can go back on the barbecue. Indirectly at 150°C (302F). They are ready after another half hour.