Doritos Crunch Supreme Wings Recipe

Ingredients

In a large bowl, combine the buttermilk, eggs, and dark soy sauce. Whisk until fully blended.
Add the chicken wings to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This tenderizes the wings and adds flavor.

In a separate large bowl, mix the flour, 2 tablespoons garlic powder, onion powder, celery salt, and black pepper. Stir until well combined.
Set this flour mixture aside for dredging the wings later.

Place the Cheese Supreme and Nacho Cheese Doritos in a food processor and pulse until they resemble coarse breadcrumbs. Alternatively, place the Doritos in a resealable plastic bag and crush them with a rolling pin.
Transfer the crushed Doritos to a large bowl. Add the remaining 1 tablespoon garlic powder, paprika, chili flakes, and finely chopped chives. Mix well to combine.

Remove the wings from the refrigerator and let them sit at room temperature for 10–15 minutes.
Working with a few wings at a time, remove them from the buttermilk mixture, allowing excess liquid to drip off.
Dredge each wing in the flour mixture, coating evenly. Shake off excess flour.
Dip the floured wings back into the buttermilk mixture, then roll them in the Doritos coating, pressing gently to ensure the crumbs adhere well.
Place the coated wings on a wire rack set over a baking sheet. Repeat until all wings are coated.

Option 1: Grill (Weber with Kettle Kone or Indirect Heat)

Preheat your Weber grill to 200°C (400°F) for 10 minutes, setting it up for indirect heat (coals or burners on one side, wings on the other).
Place the wings on the grill away from direct heat. Close the lid and cook for 50–60 minutes, turning the wings halfway through, until they are golden brown and crispy, with an internal temperature of at least 74°C (165°F).
Remove from the grill and let rest for 5 minutes.

Option 2: Oven

Preheat your oven to 200°C (400°F). Place a wire rack on a baking sheet.
Arrange the coated wings on the wire rack, ensuring they don’t touch.
Bake for 40–50 minutes, flipping halfway through, until crispy and cooked through (internal temperature of 74°C/165°F).
For extra crispiness, broil for 1–2 minutes per side, watching closely to prevent burning.

Transfer the wings to a serving platter. Garnish with extra chopped chives if desired.
Serve hot with ranch dressing, barbecue sauce, or your favorite dipping sauce on the side.

Make Ahead: Marinate the wings the night before to save time.
Doritos Variations: Experiment with other Doritos flavors like Cool Ranch or Spicy Sweet Chili for a different twist.
Crispy Texture: Ensure the Doritos are crushed to a consistent breadcrumb size for even coating.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes to restore crispiness.