Wings Recipe

1. Prepare a jar or bowl. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, 1/2 tsp kosher salt and optional 1/4 tsp red pepper flakes. Bring just to a simmer to dissolve sugar and salt (about 1–2 minutes).

2. Place thinly sliced red onion in a heatproof jar or bowl. Pour the hot pickling liquid over the onions ensuring they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 2+ hours). Will keep up to 2 weeks refrigerated.

3. Pat wings very dry with paper towels. Trim any excess skin. Place wings in a large bowl and toss with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp baking powder until evenly coated. The baking powder helps crisp the skin.

4. Set a wire rack on a baking sheet and arrange wings in a single layer, spaced slightly apart. For best results bake: Preheat oven to 250°F (120°C) and bake wings for 30 minutes to render fat. Then raise oven to 425°F (220°C) and bake 35–45 minutes more until skin is golden and crisp. Alternatively, heat 1–1¼ cups neutral oil in a heavy pot to 375°F (190°C) and fry wings in batches 8–10 minutes until internal temp 165°F and skin crisp. Drain on paper towels.

5. Keep wings warm while you make the sauce.

6. In a small saucepan over medium-low heat, melt 4 tbsp unsalted butter. Add 1 cup mild chili sauce and stir to combine.

7. Add 2 tbsp bourbon (careful: remove from direct flame briefly if flambé risk), 1 tsp unsweetened cocoa powder, 1 tbsp apple cider vinegar, 1 tbsp light brown sugar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Whisk thoroughly.

8. Bring sauce to a gentle simmer and cook 3–4 minutes to meld flavors, stirring occasionally. Taste and adjust balance: more vinegar for brightness, more sugar for sweetness, or more chili sauce for heat. Keep warm off the heat.

9. Place cooked wings in a large bowl. Pour the warm bourbon cocoa buffalo sauce over the wings and toss gently but thoroughly so each wing is evenly coated.

10. Arrange sauced wings on a serving platter. Immediately sprinkle 3/4 cup crumbled Carr Valley Gorgonzola over the hot wings so it slightly softens and adheres.

11. Top with drained pickled red onions (use as much as desired) and finish with 1 tbsp thinly sliced chives or parsley for color.

12. Serve hot with extra sauce on the side and celery or carrot sticks if desired.