Cw Wings* Recipe

Preheat oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. The rack allows air circulation for crisp skin.

Pat the wings very dry with paper towels. Removing surface moisture helps them crisp.

In a large bowl, toss the wings with olive oil, kosher salt, black pepper and baking powder until evenly coated.

Arrange wings in a single layer on the wire rack, leaving a little space between pieces so hot air circulates.

Roast in the preheated oven for 25 minutes, then flip each wing and roast an additional 15–20 minutes, or until wings are deep golden and internal temperature reaches 165°F (74°C) and skin is crisp. Total roasting time ~40–45 minutes depending on size.

While wings roast, melt the butter in a small saucepan over medium heat.

Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Pour in the white wine and apple cider vinegar. Simmer briskly for 2–3 minutes to reduce slightly and cook off alcohol.

Lower heat to low. Whisk in the hot sauce, honey and Dijon mustard until smooth.

Add the cream cheese and heavy cream and whisk until the cream cheese melts and the sauce is velvety. If the sauce is too thick, add up to 1 tablespoon water or cream to reach desired consistency.

Stir in chopped chives and season with salt and black pepper to taste. Keep warm on very low heat, or transfer to a bowl and hold covered until wings are ready.

In a small saucepan, heat the neutral oil over medium heat. Add the minced shallot and garlic and sauté 1–2 minutes until softened and translucent.

Add the cherries and deglaze the pan with Syrah. Bring to a simmer and cook 4–6 minutes until cherries soften and wine reduces slightly.

Stir in ketchup, apple cider vinegar, brown sugar, soy sauce, smoked paprika, red pepper flakes, salt and black pepper. Reduce heat to low and simmer gently 8–10 minutes, stirring occasionally, until sauce thickens.

For a smooth sauce, blend with an immersion blender or transfer carefully to a countertop blender and purée until smooth. Taste and adjust sweetness, acidity or salt as needed. Keep warm until ready to use.

In a bowl, whisk together mayonnaise, sour cream and buttermilk until smooth.

Stir in crumbled blue cheese, lemon juice, Worcestershire, garlic powder, salt and pepper. For a chunkier dressing, fold gently; for smoother, pulse briefly in a blender or mash some of the blue cheese with a fork.

Taste and adjust seasoning. If too thick, add a little more buttermilk (1 teaspoon at a time) to reach desired consistency. Chill until serving.

When wings are done, divide roasted wings into two batches if serving both sauce styles, or keep together if choosing one sauce.

For Buffalo Blanc

Toss half of the hot wings in the warm Buffalo Blanc sauce until evenly coated. Transfer to a platter and garnish with chopped chives or parsley.

For Cherry Syrah BBQ

Toss the other half of the wings in the warm Cherry Syrah BBQ sauce until glazed. Return to the rack or baking sheet for 2–3 minutes under the broiler (watch closely) or in a 400°F oven for 3–4 minutes to set the glaze if you want a slightly caramelized finish.

Arrange wings on a serving plate with celery sticks and a bowl of blue cheese dressing on the side for dipping. Garnish with parsley or chives and serve with lemon wedges if desired.