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Restaurants›Porter's Restaurant and Smokehouse›The Round-up Recipe

The Round-up Recipe

Name: Porter's Restaurant and Smokehouses The Round-Up Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 9 pieces chicken party wings (drumettes + wingettes); 1.5 tsp kosher salt; 0.75 tsp black pepper, freshly ground; 0.5 tsp garlic powder; 0.5 tsp paprika; 1 tbsp neutral oil (for roasting or frying); 0.75 cups carrot sticks; 0.75 cups celery sticks; 0.5 cups ranch dressing (store-bought or homemade); 0.25 cups spicy buffalo-style wing sauce (optional for wings or dip); 6 pieces small flour tortillas (6); 6 pieces fresh jalapeños; 0.75 cups cream cheese, softened; 0.5 cups sharp cheddar cheese, shredded; 0.25 cups crumbled cooked bacon (optional); 1 tsp lime juice; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbsp butter or oil for toasting; 2 pieces zucchini, medium; 0.5 cups all-purpose flour (for dredging); 0.25 cups cornstarch; 0.75 cups cold sparkling water; 1 pieces large egg; 0.25 cups fine cornmeal (optional for extra crunch); 0.75 tsp salt; 0.5 tsp black pepper; 0.25 tsp garlic powder; 3 cups neutral frying oil (vegetable or canola); 3 pieces lemon wedges (to serve)

Inspired by Porter's Restaurant and Smokehouse

Time1h

Serves2

Nine big 'n juicy wings with veggie sticks and choice of dip, six hand-made jalapeño wraps, and an order of our hand-battered zucchini for the table!

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Ingredients

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Chicken Wings

9 pieces chicken party wings (drumettes + wingettes)

1 1/2 tsp kosher salt

3/4 tsp Black pepper, freshly ground

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

1 tbsp neutral oil (for roasting or frying)

Veggie Sticks & Dips

3/4 cups carrot sticks

3/4 cups celery sticks

1/2 cups ranch dressing (store-bought or homemade)

1/4 cups spicy buffalo-style wing sauce (optional for wings or dip)

Jalapeño Wraps (makes 6)

6 pieces small flour tortillas (6)

6 pieces fresh jalapeños

3/4 cups cream cheese, softened

1/2 cups sharp cheddar cheese, shredded

1/4 cups crumbled cooked bacon (optional)

1 tsp ReaLime juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tbsp butter or oil for toasting

Hand-Battered Zucchini

2 pieces zucchini, medium

1/2 cups all-purpose flour (for dredging)

1/4 cups Cornstarch

3/4 cups cold sparkling water

1 pieces large egg

1/4 cups fine cornmeal (optional for extra crunch)

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp Watkins garlic powder

3 cups neutral frying oil (vegetable or canola)

3 pieces lemon wedges (to serve)

Method

Chicken Wings

Prep and season

Pat the 9 wings dry with paper towels. In a bowl, combine 1.5 tsp kosher salt, 0.75 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp paprika. Toss the wings with the seasoning and 1 tbsp neutral oil until evenly coated. Let rest at room temperature for 10 minutes (or refrigerate up to 2 hours).

Cook (oven-roast method)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack over a rimmed baking sheet lined with foil for easy cleanup, leaving space between pieces. Roast for 25–30 minutes, flipping once halfway through, until skin is golden and internal temperature reaches 165°F (74°C) and juices run clear.

Alternative cook (fried)

Heat 1–1.5 inches of neutral oil in a heavy skillet to 350°F (175°C). Fry wings in batches for 8–10 minutes, turning, until crisp and cooked through. Drain on a paper towel–lined tray and season immediately if needed.

Finish and serve

If desired, toss hot wings with 1/4 cup buffalo-style sauce for spicy wings or leave plain to offer sauces on the side. Serve with carrot and celery sticks and ranch dressing for dipping.

Veggie Sticks & Dips

Trim and cut carrots and celery into 3–4 inch sticks, using about 3/4 cup of each to yield a generous bed for the wings. Arrange veggie sticks on the plate alongside the cooked wings. Spoon 1/2 cup ranch dressing into a small dipping ramekin. If offering buffalo sauce, place 1/4 cup in a separate ramekin. Keep chilled until service.

Jalapeño Wraps (6)

Prepare filling

Slice jalapeños lengthwise and remove seeds if you prefer milder heat (leave some seeds for more heat). Finely chop the jalapeños (about 6 total). In a mixing bowl, combine 3/4 cup softened cream cheese, 1/2 cup shredded sharp cheddar, 1/4 cup crumbled cooked bacon (optional), chopped jalapeños, 1 tsp lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until homogenous.

Assemble wraps

Lay 6 small flour tortillas flat. Divide the cream cheese mixture evenly among tortillas, spreading it into a log down the center of each. Tightly roll each tortilla around the filling. If desired, fold ends under to seal.

Toast/warm

Heat a skillet over medium-low and add 1 tbsp butter or a little oil. Toast each wrap seam-side down first for about 1 minute, then roll and press until the outside is golden and filling is warmed through, about 2–3 minutes total per wrap. Cut each wrap in half or leave whole and serve warm alongside the wings and zucchini.

Hand-Battered Zucchini

Prep zucchini

Wash and trim the ends of 2 medium zucchinis. Cut into 1/3-inch thick rounds or 3–4 inch sticks depending on preference. Pat pieces dry to remove excess moisture.

Dry dredge

In a shallow bowl, combine 1/2 cup all-purpose flour and 1/4 cup cornstarch. Lightly toss the zucchini pieces in the dry mixture to coat; shake off excess.

Make batter

In a separate bowl, whisk together 1 large egg and 3/4 cup cold sparkling water until blended. Add 1/4 cup fine cornmeal (optional) for crunch, 3/4 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Stir gently — a slightly lumpy batter is fine. Keep batter cold.

Heat oil

Pour about 3 cups neutral frying oil into a heavy pot to a depth of 2–3 inches. Heat oil to 350–360°F (175–180°C). Use a thermometer for accuracy.

Fry zucchini

Working in small batches, dip dredged zucchini into the cold batter, allowing excess to drip off, then carefully lower into hot oil. Fry 2–3 minutes per batch until golden and crisp. Do not overcrowd the pot. Remove with a slotted spoon to a paper towel–lined tray and season immediately with a pinch of salt if desired.

Serve

Transfer the hand-battered zucchini to a serving platter, garnish with lemon wedges, and place on the table for sharing. Offer extra ranch or another dipping sauce as desired.