Brewery Wings Recipe

Brine/Marinate

Pat wings dry, place in a bowl and toss with kosher salt, black pepper and garlic powder. Add buttermilk, cover and refrigerate for at least 1 hour (up to 4 hours) to tenderize and flavor.

Prep Coating

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, smoked paprika and cayenne pepper until evenly combined. Season lightly with an additional pinch of salt and pepper if desired.

Dredge

Remove wings from buttermilk, letting excess drip off. Dredge wings one at a time in the flour mixture, pressing to adhere a good coating. Place dredged wings on a wire rack for 10 minutes to set the crust.

Fry

Pour vegetable oil into a deep pot or Dutch oven to achieve a 2–3 inch depth and heat to 350°F (175°C). Fry wings in batches (do not overcrowd) for 8–10 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon and transfer to a wire rack set over a baking sheet to drain. Keep finished wings warm in a 200°F (95°C) oven while frying remaining batches.

Finish

When all wings are fried, toss them gently with half of the chopped parsley (reserve the rest for garnish) and a squeeze of lemon if desired. Place on a platter next to crudité and sauces.

Trim and cut carrots, celery and cucumber into sticks/spears. Chill briefly in the refrigerator or place on ice until serving to keep crisp.

In a small saucepan over low heat combine ketchup, honey, chopped chipotle, apple cider vinegar, Worcestershire sauce, smoked paprika and salt. Stir until warmed through and glossy, about 3–4 minutes. Taste and adjust sweetness or heat. Keep warm or transfer to a bowl to serve at room temperature.

Whisk together mayonnaise, sour cream, dried dill, dried chives, garlic powder, onion powder, lemon juice, salt and black pepper in a small bowl until smooth. Refrigerate for at least 15 minutes to allow flavors to meld. Stir before serving.

Arrange fried wings on a large platter with chilled crudité on the side. Place the two sauces in small bowls beside the wings. Sprinkle remaining chopped parsley over the wings and serve with lemon wedges for squeezing. Provide extra napkins and a spoon for each sauce.