Weck And Wings Recipe

Warm the roast beef

Place the thinly sliced roast beef in a shallow oven-safe pan. Pour the warm beef au jus or broth over the slices to keep moist. Cover with foil and warm in a 300°F (150°C) oven for 8–10 minutes or until heated through. Alternatively, warm gently in a covered skillet over low heat for 4–6 minutes, stirring once.

Prepare the kummelweck roll

While the beef warms, spread the softened butter lightly on the cut sides of the kummelweck roll. If you prefer a lightly toasted roll, place the buttered roll cut-side down in a skillet over medium heat for 1–2 minutes until golden. Sprinkle the top of the roll with the coarse sea salt and coarsely ground black pepper to mimic the kummelweck crust (kummel/caraway seeds may already be in the roll).

Assemble the sandwich

Pile the warmed roast beef (about 10 oz for this recipe) onto the bottom half of the kummelweck roll. Spoon 1–2 tablespoons of some of the warm au jus over the beef to add moisture. Add dill pickle slices on top of the beef. Smear the top roll with prepared horseradish (about 2 teaspoons) and close the sandwich. Serve immediately with extra au jus in a small ramekin for dipping.

Prep the wings

Pat the wings dry with paper towels. If using whole wings, optionally separate into drumette and wingette. Season evenly with fine salt, black pepper, and toss with baking powder if roasting (this helps crisp the skin). Let sit at room temperature for 10–15 minutes while the oven or oil heats.

Cook the wings (frying method)

Heat 1.5–2 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the wings in batches, careful not to overcrowd, for 8–10 minutes until golden brown and cooked through (internal temp 165°F / 74°C). Drain on a wire rack or paper towels. OR

Cook the wings (roasting method)

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Toss wings with 1 tablespoon oil and the seasoning. Spread wings in a single layer and roast for 25–30 minutes, flipping once at 15 minutes, until skin is crisp and interior reaches 165°F (74°C).

Make the wing sauce

In a small saucepan over low heat, melt 2 tablespoons butter. Add 4 tablespoons hot sauce, 1 tablespoon honey (optional), and 1 teaspoon apple cider vinegar. Whisk until combined and warmed through, then remove from heat. Taste and adjust: add more hot sauce for heat, more honey for sweetness, or a pinch of salt if needed.

Toss wings in sauce

Place the cooked wings in a large bowl. Pour the warm sauce over the wings and toss thoroughly so each wing is evenly coated. Serve immediately with celery sticks and ranch or blue cheese dressing for dipping.

Plate the kummelweck sandwich alongside the 5 sauced wings. Add celery sticks and a small ramekin of ranch or blue cheese dressing. Provide an extra ramekin of warm au jus for the sandwich. Serve hot.