You might think buffalo wings are a dime a dozen — but then again, you haven’t had these wings. Brined with O.N.E Coconut Water and then coated with Cool Ranch Doritos, these wings layer the flavor in unexpected ways and pack some serious heat. Here’s how to make Nick Mangold’s winning recipe for buffalo wings.
Cool Ranch Doritos-Crusted Wings with Buffalo Sauce and Sabra Ranch Tzatziki Dip
Prep time: 20 minutes
Cook time: 30 minutes
Fill a Dutch oven with canola oil about halfway and preheat to 350F.
In a medium bowl, add flour and salt. Stir to combine.
In a separate bowl or dish, whisk eggs and O.N.E Coconut Water together.
Place Cool Ranch Doritos in a large sealable bag. With the bottom of a pan, crush thoroughly. Empty crushed chips into a bowl or dish. Set aside.
Place the three bowls side by side. In batches, coat each piece of chicken in the flour mixture (shaking off excess), then the egg mixture, then the crushed Doritos mixture. Place coated wings on a large sheet pan.
Continuing in batches (about five at a time), fry wings until golden brown and cooked through, about 5 to 7 minutes per batch. Remove wings from oil and allow to drain on a rack or paper towel-lined sheet tray.
Add Buffalo Wild Wings sauce to a small saucepan and bring to a boil. Reduce to a simmer.
Add 1/4 cup of the warm sauce to a large bowl, add wings and toss to coat. Continue adding warm sauce 1/4 cup at a time to coat until achieved sauciness. Serve with Sabra Yogurt Ranch Tzatziki Dip on the side.
Makes 20 wings.