Ingredients
- For 1 serving,
- Chicken wings
- 2 lb chicken wings(910 g), cut at the joints
- 1 teaspoon baking soda
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- 1 tablespoon grapeseed oil
- black pepper
- Brine
- 2 cups water(500 g), 100%
- 1 tablespoon salt, 1%
- 1 teaspoon sugar
- 1 teaspoon black peppercorn
- 5 cloves garlic, crushed
- Sauce
- 1 cup Frank’s Red Hot® Sauce(240 mL)
- 4 tablespoons butter
- Dressing
- 3 oz blue cheese(85 g)
- 2 tablespoons Kewpie Mayo
- ½ cup yogurt(120 g)
- 1 bunch chives, sliced
- 1 tablespoon dill, dried or fresh
- water, (to consistency)
- salt
- black pepper
Method
- Whisk brine together and allow to dissolve.
- Submerge wings and refrigerate for 12 hours.
- Remove from brine and pat dry before using
- Toss wings with salt, pepper, garlic powder, and baking soda. Coat with oil.
- Place on a wire rack (very important for air flow)
- Bake at 450F for 18-25 minutes until golden brown and crispy.
- For the dressing, combine all and adjust consistency with water. Season to taste.
- Toss with warmed hotsauce & butter.
- Enjoy!
- Chicken wings
- 2 lb chicken wings(910 g), cut at the joints
- 1 teaspoon baking soda
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- 1 tablespoon grapeseed oil
- black pepper
- Brine
- 2 cups water(500 g), 100%
- 1 tablespoon salt, 1%
- 1 teaspoon sugar
- 1 teaspoon black peppercorn
- 5 cloves garlic, crushed
- Sauce
- 1 cup Frank’s Red Hot® Sauce(240 mL)
- 4 tablespoons butter
- Dressing
- 3 oz blue cheese(85 g)
- 2 tablespoons Kewpie Mayo
- ½ cup yogurt(120 g)
- 1 bunch chives, sliced
- 1 tablespoon dill, dried or fresh
- water, (to consistency)
- salt
- black pepper
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