Wings And Grits Recipe

Bring liquids to a boil

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 tsp salt.

Whisk in grits

Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low immediately.

Simmer and stir

Cook the grits, stirring frequently, for 25–35 minutes until thick and creamy. Adjust heat to maintain a gentle simmer; add small splashes of water or milk if they become too thick.

Finish with cheese and butter

Stir in 2 tbs unsalted butter and 1 cup grated aged Gouda until melted and fully incorporated. Taste and adjust seasoning with 1/2 tsp freshly ground black pepper and additional salt if needed. Keep warm on very low heat while preparing the wings.

Marinate

Pat 6 chicken wings dry with paper towels. Place wings in a bowl and pour 1 cup buttermilk over them; toss to coat. Refrigerate for 30 minutes to 1 hour (or up to overnight) to tenderize and help the coating adhere.

Prepare dredge

In a shallow bowl or pie plate, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix thoroughly.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (use about 1 liter). Heat oil to 350°F (175°C) over medium-high heat. Use a thermometer for accuracy.

Dredge and fry (first fry)

Remove wings from buttermilk, letting excess drip off. Dredge each wing in the seasoned flour mixture, pressing to adhere. Shake off excess. Fry wings in batches (do not overcrowd) for 6–7 minutes until the coating is set and the internal temperature reaches about 150–155°F, turning halfway. Transfer to a wire rack to rest for 5 minutes.

Double-fry for crispiness (second fry)

Increase oil temperature to 375°F (190°C). Return rested wings to the hot oil and fry 2–3 minutes more until deeply golden-brown and crisp and the internal temperature reaches 165°F. Drain on a wire rack or paper towels.

Cook bacon

While wings rest, cook 6 slices applewood smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer bacon to paper towels to drain, then roughly chop 4 slices for the bacon cream and reserve 2 slices whole for garnish or crumble.

Make bacon cream

In a small saucepan over low heat, combine 1 cup heavy cream and 2 tbs softened cream cheese. Whisk until smooth and warm (do not boil). Stir in the chopped crisp bacon, 1 tbs maple syrup (optional), 1/4 tsp ground black pepper and 1/4 tsp salt. Simmer gently 3–4 minutes to marry flavors and thicken slightly. If too thick, thin with up to 2 tbs additional cream.

Divide the Gouda grits among plates (or serve family-style). Spoon the warm bacon cream over the grits in a ribbon or small pool, leaving room for the wings.

Arrange three fried wings per plate on top of or beside the grits. Crumble or place the reserved 2 bacon slices over the wings and grits.

Scatter 2 tbs chopped chives and optional microgreens or parsley over the dish. Finish with an extra grind of black pepper to taste.

Serve immediately while wings are hot and grits are creamy.