8 Jumbo Wings Recipe
served with celery and house made blue cheese dressing. Tossed in your choice of (house made Buffalo Garlic, BBQ, Lemon Pepper, Garlic Parmesan or Sweet Red Chili)
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Ingredients
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Wings
Buffalo Garlic Sauce
BBQ Sauce
Lemon Pepper Seasoning
Garlic Parmesan Sauce
Sweet Red Chili Sauce
House Blue Cheese Dressing
Garnish & Serving
Method
Wings
Prep and Season
Pat the 8 jumbo wings dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 15 minutes while you prepare sauces.
Fry
Pour about 1 cup vegetable oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches and heat over medium-high until the oil reaches 350°F (175°C) or a small bread cube sizzles and browns in ~45 seconds. Fry wings in two batches if necessary so they don't crowd the pan. Cook wings for 8–10 minutes, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part reaches 165°F (74°C). Remove wings to a paper towel–lined tray to drain for 2–3 minutes.
Sauces and Tossing
Buffalo Garlic (house)
In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 2 minced garlic cloves and cook, stirring, for 30 seconds until fragrant (do not brown). Stir in 1/2 cup hot sauce, 1 tsp white distilled vinegar, 1 tsp honey and 1/4 tsp kosher salt. Warm until combined and slightly thickened, about 1–2 minutes. Remove from heat.
BBQ
In a small bowl combine 1/2 cup barbecue sauce with 1 tsp apple cider vinegar; warm briefly in microwave or a small saucepan until just hot, about 30 seconds to 1 minute.
Lemon Pepper
Combine 1 tbs finely grated lemon zest, 1 tsp coarse black pepper, 1/2 tsp kosher salt and 2 tbs melted unsalted butter in a small bowl; whisk to combine and keep warm.
Garlic Parmesan
In a small saucepan melt 3 tbs unsalted butter over low heat. Add 2 minced garlic cloves and cook for 30–45 seconds until fragrant. Stir in 3 tbs finely grated Parmesan, 1 tbs chopped parsley and 1/4 tsp salt until combined, then remove from heat.
Sweet Red Chili
Combine 1/2 cup sweet red chili sauce with 1 tsp lime juice in a small bowl and warm slightly for 20–30 seconds so it is pourable.
Toss Wings in Sauce
Place fried wings in a large mixing bowl. Choose one of the prepared sauces (Buffalo Garlic, BBQ, Lemon Pepper, Garlic Parmesan, or Sweet Red Chili). Pour the warm sauce over the wings and toss gently but thoroughly until each wing is evenly coated, about 30–45 seconds.
House Blue Cheese Dressing
Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 2 tbs buttermilk until smooth. Stir in 1/4 cup crumbled blue cheese, 1 tsp white wine vinegar, 1/4 tsp garlic powder, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning; fold in an extra tablespoon of buttermilk if you prefer looser dressing. Chill for at least 20 minutes to let flavors meld.
Serve
Arrange the tossed wings on a serving plate. Garnish with chopped parsley if using and serve with celery sticks and a small bowl of the house blue cheese dressing for dipping.