Chicken Wings 3 Ways
Rated 5.0 stars by 1 users
Cook Time
2 hours
Author: Chef Justin O'Neill | Off the Line
Ingredients
- 4-5 lbs wings
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¾ gallon water
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¾ cup kosher salt
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¾ cup sugar
- 2 cups all-purpose flour
- 1 cup corn starch
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3 tablespoons Spiceology Bleu Cheese Buffalo Blend
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4 tablespoons Cayenne
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¾ cup apple cider vinegar
- 1 clove garlic
- 1 teaspoon salt
- 3 tablespoons honey
- 2 sticks butter
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2 tablespoons Spiceology Salt-Free Really Ranch Seasoning
- 8 oz sour cream
- green onions, chopped
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2 tablespoons Spiceology Korean BBQ Blend
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2 tablespoons Korean Chili Flake
- 8 garlic cloves, chopped
- 1 bunch green onion (white part only, save green part for later)
- 1 tablespoon fresh ginger, minced
- oil of choice
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⅓ cup sugar
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¼ cup rice wine vinegar
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⅓ cup low sodium soy sauce
- Garnish: 1 tablespoon toasted sesame (or crushed peanuts or cashews), cilantro chopped
- 1 red onion, sliced
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1 tablespoon yellow mustard seed
- 1 cup apple cider vinegar
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½ jalapeño
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 cloves garlic
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2 teaspoons celery salt
- 8 oz sour cream
- 1 tablespoon horseradish powder (more or less to taste)
Wings
Buffalo Sauce
Ranch Dip
Asian Sticky Wings
Pickled Red Onion
Horseradish Cream
Directions
Wings
- Heat water enough to dissolve salt and water. Add wings to the brine, set aside or refrigerate overnight.
Take wings out of brine and toss in the flour/cornstarch mixture, fry wings at 350° F in batches for approximately 10 minutes or until they reach at least 165° F.
Buffalo Sauce
- In a small sauce pot, heat vinegar, cayenne, garlic, salt and honey. Once combined and boiling, bring to a simmer and add butter, cook just until the butter is melted, transfer to a blender, add Bleu Cheese buffalo seasoning and blend until smooth.
Ranch Dip
- Whisk all ingredients until combined, garnish with green onions.
Asian Sticky Wings
- Add oil, white part of green onion, ginger, garlic to a hot pan, saute for 3 minutes until browned, add sugar, cook 1 minute, add vinegar, cook 1 minute, add soy sauce, Korean chili and Korean bbq seasoning, cook another two minutes, add wings and toss until well coated. Plate and garnish with toasted sesame seeds, cilantro and pickled onions.
Pickled Onions
- Place sliced onion in a container, bring the rest of the ingredients to a boil and pour over onions, refrigerate.
Horseradish Cream
Whisk together sour cream, horseradish powder, and celery salt to combine.
