Fred Maple Green Bacon Tomato Chicken Stack Wings Recipe

Make brine and brine wings

In a large bowl, whisk together 4 cups cold water, 3 tbsp kosher salt, 2 tbsp brown sugar and 0.5 cup maple syrup until dissolved. Add 1 tsp black pepper. Submerge the wing sections in the brine, cover and refrigerate for 1 to 2 hours. Remove wings from brine, pat dry thoroughly with paper towels and set on a rack to air-dry 20 minutes.

Brine chicken cutlets briefly

Place the sliced chicken breast cutlets in a separate shallow container and spoon 1/2 cup of the prepared brine over them for 15 minutes (do not over-brine). Remove, pat dry and rest on paper towels.

Prepare dry coating

In a shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to blend.

Coat wings and cutlets

Dredge each wing section thoroughly in the dry mixture, pressing to adhere. Lightly dust the chicken cutlets as well, tapping off excess. Let coated pieces rest 10 minutes to set the crust.

Heat oil and fry

Heat 3 to 4 cups neutral oil in a heavy Dutch oven or deep skillet to 350°F (175°C). Fry wings in batches without crowding for 10-12 minutes until golden brown and internal temperature reaches 175°F. Transfer to a wire rack set over a sheet tray. Fry chicken cutlets 3-4 minutes per side (depending on thickness) until golden and internal temperature is 165°F. Drain on rack.

Make maple glaze

In a small saucepan combine 1/4 cup maple syrup, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, 1 tbsp unsalted butter, 1/4 tsp cracked black pepper and 1/4 tsp red pepper flakes (optional). Warm over medium heat, whisking until butter melts and glaze is glossy, 2-3 minutes. Remove from heat.

Glaze wings and chicken

Brush or toss the hot fried wings and chicken cutlets lightly with half of the warm maple glaze so they get a shiny, slightly sticky coating. Reserve remaining glaze for serving.

Prepare stack toppings

In a small bowl combine baby spinach, torn basil leaves, sliced green onions, 1 tbsp chopped parsley, 1 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to coat and wilt the spinach slightly.

Crisp bacon

While wings rest, cook 8 bacon strips in a skillet over medium heat until crisp (about 6–8 minutes), turning occasionally. Drain on paper towels and keep warm. Optionally reserve 1 tbsp bacon fat to mix into the spinach if desired.

Assemble stacks

To build the 'Fred Maple Green Bacon Tomato Chicken Stack Wings' plate: place a fried glazed chicken cutlet on the plate. Top with a slice of sharp cheddar, a tomato slice, a strip of crisp bacon, a small handful of the dressed spinach/basil mixture, then finish with two glazed wings leaning against the stack. Repeat to create 4 stacks (uses 4 chicken cutlets and 8 wings total). Spoon remaining maple glaze over the stacks and sprinkle with the remaining chopped parsley and extra green onion.

Serve hot with extra glaze on the side. Provide napkins—the stacks are rich and slightly sticky. Leftover components keep refrigerated up to 2 days; reheat wings and cutlets in a 350°F oven until warmed through to retain crispness.