S&s Signature Sampler Recipe

Brine

In a large bowl, combine 1 cup buttermilk and 2 tbs hot sauce. Add the 16 chicken wing pieces, cover, and refrigerate for 1 to 4 hours to tenderize and flavor.

Coating

In a shallow bowl or large plate, mix 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Remove wings from buttermilk, shake off excess, and dredge thoroughly in the flour mixture, pressing to adhere.

Fry

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry wings in batches, without crowding, 8–10 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a sheet pan to drain.

Sauce Toss

Melt 2 tbs unsalted butter and whisk into 1/2 cup buffalo wing sauce until smooth and slightly cooled. Toss hot fried wings in the sauce until evenly coated. Serve immediately with ranch and blue cheese on the side.

Marinate

Combine 1/2 cup buttermilk and 1 tbs hot sauce in a bowl. Add the 1 lb cubed chicken pieces, stir to coat, and refrigerate for 20–30 minutes (shorter than bone-in).

Breading

Set up a breading station: 1) 1/2 cup flour seasoned with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika; 2) beaten egg; 3) 1 cup panko. Remove chicken from marinade, dredge in flour, dip in beaten egg, then press into panko to coat completely.

Fry

Heat vegetable oil to 350°F (175°C). Fry breaded boneless pieces in batches 3–5 minutes until golden and internal temp 165°F (74°C). Drain on a wire rack.

Sauce Toss

Toss hot boneless bites in 1/2 cup BBQ sauce until evenly coated. Keep warm until serving.

Prep and Par-cook

Rinse the cut russet potatoes under cold water to remove starch, then dry thoroughly with a towel. Toss the fries in 1 tsp cornstarch, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp garlic powder so they are evenly coated.

Cook

Option A - Fry: Heat oil to 350°F (175°C) and fry fries in batches 3–5 minutes until golden and crisp. Option B - Oven: Spread on a baking sheet in a single layer and bake at 425°F (220°C) for 25–30 minutes, turning once, until crisp. Remove and immediately toss with 2 tbs grated Parmesan (if using) and 1 tbsp chopped parsley.

Cook Filling

Heat 1 tsp olive oil in a skillet over medium-high heat. Add 8 oz thinly sliced beef and spread in a single layer; let sear 1 minute then stir. Add 1/2 sliced onion, 1/2 sliced green bell pepper, and 1/4 cup mushrooms. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook until onions soften and beef is cooked through, about 4–5 minutes. Remove from heat and let cool slightly.

Assemble Egg Rolls

Lay an egg roll wrapper diamond-shaped. Place about 2 tablespoons of the meat/veggie mixture near the bottom third of the wrapper, top with a piece or two of torn provolone so each roll has cheese to melt. Brush the edges of the wrapper with a little water. Fold the bottom corner up over the filling, fold in the two side corners, then roll tightly to seal. Repeat to make 8 egg rolls.

Fry Egg Rolls

Heat oil to 350°F (175°C). Fry egg rolls in batches, seam-side down first, until golden brown and crispy, about 2–3 minutes per side. Drain on a rack or paper towels. Let rest 1–2 minutes so cheese sets slightly before serving to avoid runniness.

On a large platter or divided serving tray, arrange a portion of traditional wings and boneless wings, pile the signature fries in the center, and place the cheesesteak egg rolls to one side. Garnish fries and platter with extra chopped parsley. Serve with bowls of ranch and blue cheese dressings for dipping. Provide napkins and tongs/forks for sharing.

Notes: Total portioning and cooking times assume feeding 2–4 people. Keep fried items on a warm oven rack (200°F / 95°C) if preparing in batches so everything comes out hot.