Brownstone Supreme Sampler Recipe

Prepare and season

Pat chicken wings dry with paper towels. In a bowl, toss wings with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder until evenly coated.

Fry wings

Heat 1.5 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Fry wings in batches for 10–12 minutes, turning occasionally, until skin is crisp and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain.

Make buffalo sauce & toss

In a small saucepan over low heat, melt 3 tbsp butter. Stir in 1/2 cup hot sauce and warm until combined. Place fried wings in a large bowl, pour the sauce over them, and toss to coat evenly. Keep warm in a low oven (200°F/95°C) while you finish other components.

Set up dredging station

In one shallow dish combine 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 3/4 tsp salt and 1/2 tsp black pepper. In a second bowl whisk 1 egg with 1/4 cup milk. Place 1 cup panko breadcrumbs in a third dish.

Bread the tenders

Working one at a time, dredge each chicken tender first in the seasoned flour (shake off excess), dip into the egg wash, then press into panko to coat fully. Place on a tray and repeat.

Fry fingers

Heat 1 cup vegetable oil in a skillet to 350°F (175°C). Fry tenders in batches 3–5 minutes per side until golden brown and internal temp 165°F (74°C). Drain on a rack or paper towel-lined plate and keep warm.

Prepare and freeze

Halve 8 mozzarella sticks lengthwise if desired. Place them on a parchment-lined plate and freeze for 20–30 minutes to firm up (this prevents cheese leakage while frying).

Breading

Set up three bowls: 1/2 cup flour, beaten egg with 1 tbsp milk, and 1 cup Italian breadcrumbs. Dredge each chilled cheese stick in flour, then egg, then breadcrumbs. For extra security, repeat the egg+breadcrumb step for a double coat. Return to freezer for 10 minutes.

Fry mozzarella

Heat 3/4 cup vegetable oil in a shallow pot to 350°F (175°C). Fry sticks in batches 1–2 minutes until golden (watch carefully). Drain on paper towels. Serve immediately with marinara or ranch.

Bake potatoes

Preheat oven to 400°F (200°C). Scrub 3 russet potatoes and pat dry. Prick each potato a few times with a fork. Rub skins with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place directly on oven rack and bake 45–55 minutes until tender when pierced.

Scoop and crisp skins

Let potatoes cool until manageable. Slice each potato in half lengthwise and carefully scoop out most of the flesh leaving about 1/4" of potato on the skin. Brush the insides and outsides with a little olive oil if desired. Place skins on a baking sheet, sprinkle with a pinch of salt, and bake at 425°F (220°C) for 10 minutes to crisp.

Fill and finish

Fill each skin with shredded cheddar (use about 1 cup total across all skins) and crumbled bacon. Return to oven for 5–7 minutes until cheese melts. Garnish with chopped chives and serve with sour cream on the side.

Prepare rings

Separate 1 large onion into 1/2" rings and remove inner small rings if desired. Pat rings dry.

Make batter

In a bowl whisk together 1/2 cup flour, 1/4 cup cornmeal, 1/2 tsp baking powder and 1/2 tsp salt. In another bowl beat 1 egg with 1/2 cup milk. Combine wet into dry to make a thick batter; let rest 5 minutes.

Fry onion rings

Heat 1 cup vegetable oil in a wide skillet to 350°F (175°C). Dip onion rings into batter, allowing excess to drip off, and fry in batches 2–3 minutes per side until golden and crisp. Drain on paper towels and season immediately with a light sprinkle of salt.

Arrange buffalo wings, chicken fingers, mozzarella sticks, potato skins and onion rings on a large platter or divided serving tray so each item is grouped. Provide small bowls of ranch and blue cheese dressing, extra hot sauce if desired, and a bowl of sour cream for the potato skins.

Serve hot. Recommend 3–4 pieces per person of mixed items for an appetizer sharing platter. Keep fried items on a wire rack (not paper) before serving to maintain crispness.