Crispy, spicy chicken wings

It’s footy finals time, and even if your team isn’t in the game, get in on the action with these cheese-filled, deep-fried bites.

Preparation time 30 mins Cooking time 20 mins Serves 6-8

24 chicken wings

250g cream cheese, chopped ½ cup sour cream

1 bunch chives, finely chopped 8 cloves garlic, minced

1 tsp ground cumin

2 Tbsp finely chopped

fresh jalapeño chillies Sea-salt flakes and freshly

ground black pepper Vegetable oil, for deep-frying 1 cup plain flour, plus extra 1 cup 2 free-range egg whites 250ml pale ale

2 ripe avocados, peeled, seeded 2 Tbsp aioli

STEP 1 Use a sharp knife to remove tips of chicken wings and reserve for another use (such as making stock). Divide rest of wings into 2 pieces by slicing through the joint.

STEP 2 Use pliers to gently pull out bones from wings (the skin should stay intact). Combine cream cheese, sour cream, chives, garlic, cumin and chilli in the bowl of a food processor and pulse until smooth. Season and load into a piping bag fitted with a fine nozzle. Pipe evenly into chicken-wing pieces. STEP 3 Pour oil into a large, deep saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden

Beer-battered, deep-fried, cheesy, chilli chicken wings are footy food at its tastiest!

in 30 seconds. Put flour in a large bowl, add chicken and toss until well coated. Put egg whites, beer and extra flour in a large bowl and whisk until smooth. Dip chicken pieces in batter and fry in batches, for 3-4 minutes, until crisp and golden. Transfer to a wire rack over a baking tray and continue cooking for 5 minutes in a 180°C oven. Drain on paper towel. STEP 4 Meanwhile, in a medium bowl, mash avocados, stir in aioli and season. Serve chicken wings with avocado dipping sauce on the side.