| Portions |
|---|
| Makes 16 to 18 |
Ingredients
For the wings:
- 1 cup dry chickpeas, soaked overnight
- 3 garlic cloves, smashed
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 teaspoon baking powder
- 4 tablespoons all-purpose flour
- Canola oil
- ½ cup cayenne pepper hot sauce
- 2 tablespoons melted butter
For the dressing:
- ½ cup buttermilk
- ¼ cup sour cream
- 2–3 tablespoons mayonnaise
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives
- 1 teaspoon onion powder
- ½ cup crumbled blue cheese, preferably Danish blue
- Salt & pepper
Directions
- To soak the chickpeas, add them to a large jar or bowl. Cover with at least 4 inches of water and allow them to soak for 12 to 24 hours.
- When ready to make the chickpea wings, drain the water. Add the chickpeas the bowl of your food processor fitted with a steel blade along with the garlic, cumin, chili powder, smoked paprika, cayenne pepper, and salt. Pulse until finely chopped and the mixture starts to climb up the sides of the food processor. Sprinkle the baking powder and flour over the chickpea mixture and pulse 2 to 3 more times to combine.
- Transfer the mixture to a bowl, cover, and place it in the fridge for at least one hour or up to 24 hours.
- After the mixture has chilled, heat your oven to 350ºF. Heat 2cm of oil in a high-sided skillet over medium heat to 350ºF. Using your hands, squeeze 2 to 3 tablespoons worth of the mixture in your fist so that it forms a rough football shape. Fry the chickpea wings in batches of six until golden brown, about 2 to 3 minutes per side. Transfer to a sheet pan and continue to fry.
- Once the chickpea wings are all fried, combine the hot sauce and melted butter in a large bowl. Add in the wings and toss to combine. Transfer the wings back onto the sheet pan then bake for 5 to 7 minutes.
- While the wings bake, prepare the dressing by whisking together the buttermilk, sour cream, mayonnaise, dill, parsley, chives, and onion powder in a large bowl. Stir in the crumbled blue cheese and season to taste with salt and lots of pepper.