Wings, Rings & Fingers Recipe

Make ranch

In a medium bowl whisk together mayonnaise, sour cream and buttermilk until smooth. Add chopped chives, parsley, dried dill, garlic powder, onion powder, salt, black pepper and lemon juice. Taste and adjust seasoning; chill in refrigerator while you prepare the rest (at least 15 minutes).

Prepare onions

Peel the onion and slice into 1/2-inch rings. Separate rings and set aside.

Make batter

In a bowl whisk together flour, cornstarch, baking powder and 1/2 teaspoon salt. In a separate small bowl beat the egg with cold sparkling water. Pour wet into dry and whisk until just combined; batter should be slightly lumpy and thick enough to coat. Keep cold (place bowl over ice if needed).

Fry onion rings

Pour about 1 to 1 1/4 cups vegetable oil into a heavy skillet so it's about 1/2-inch deep and heat over medium-high until oil reaches 350°F (175°C) or a batter drop sizzles and browns in ~40 seconds. Working in batches so you don’t overcrowd, dip each onion ring into batter, allow excess to drip, then carefully place into hot oil. Fry until golden brown and crisp, about 2–3 minutes per side. Remove with a slotted spoon to a wire rack or paper towel-lined plate; season lightly with salt. Keep warm in a 200°F (95°C) oven if needed.

Cook wings

Pat wings dry with paper towels and season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. In a large skillet or deep fryer, heat 1 cup vegetable oil to 350°F (175°C). Fry wings in batches without crowding until the skin is crisp and the internal temperature reaches 165°F (74°C), about 8–10 minutes per batch depending on size. Transfer to a wire rack or paper towel-lined tray.

Heat Chuck's fingers

If Chuck's breaded fingers are pre-cooked frozen, heat them according to package instructions (typically bake at 400°F/200°C for 12–18 minutes or fry for 4–6 minutes) until hot and crisp. If they are raw, fully fry them in the same oil at 350°F (175°C) until golden and internal temp reaches 165°F (74°C), about 4–6 minutes per side. Keep warm with the wings.

Make buffalo sauce

In a small saucepan over low heat melt the 3 tablespoons butter. Add 4 tablespoons hot sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until combined and warmed through but not boiling, then remove from heat.

Toss wings & fingers in sauce

Place the fried hot wings and heated Chuck's fingers in a large mixing bowl. Pour the warm buffalo sauce over them and toss gently but thoroughly until evenly coated. Transfer to a serving platter.

Arrange buffalo-coated wings and Chuck's fingers on a platter alongside hot onion rings. Place the chilled ranch sauce in a small bowl for dipping. Garnish with celery sticks and extra chopped parsley if desired. Serve immediately so wings and rings remain crisp.