Game Trio Wings

Great for a win, but a Tasty Consolation if the game goes the wrong way

BRINE: 2days // PREP: 2hrs || Bake: 15min Fry: 8min // ASSEMBLY: 15min

Wings & Brine

• 36 Wings (Drums n Flats)

• 6 Sprigs of Thymes

• 6 Sprigs of Rosemary

• 6 Sprigs of Sage

• Rind of 2 Lemons

• 4 Heads of Garlic

• 3 Bay Leaves

• 2 Tbsps Black Peppercorns

• 1/2 Cup Kosher Salt

• 4 Cups of Water

• 10 Cups of Ice

Red Wing Toss

• 10 Tbsps Unsalted Butter

• 1/2 Cup Gochujang

• 1/4 Yellow Miso (sweet Miso)

• 1 Tbsp Sriracha

• 3 Cloves Garlic (Grated)

• 2 Tbsps Light Brown Sugar

• 1 Tsp Kosher Salt

Green Wing Toss

• 1 Bunch Cilantro

• 15 Basil Leaves

• 1 Poblano Pepper

• 1 Jalapeño Pepper

• 4 Large Garlic Cloves

• Zest of 2 Limes

• Juice of 1 Lime

• 1 Tsp Honey

• 1 Tsp & a pinch Kosher Salt

• 1/2 Cup & 1 Tbsp Avocado Oil

Sesame Dry Rub

• 4 Chile de Arbols

• 3 Tbsps White Sesame Seeds

• 2 Tbsps Coriander seeds

• 1 Tbsp Fennel Seed

• 1 Tbsp Light Brown Sugar

• 1 Tbsp Garlic Powder

• 1 Tbsp Paprika

• Addtl. Kosher Salt to taste

Ranch Dressing

• 2 Cup Buttermilk

• 1 1/2 Cup Mayonnaise

• 1/2 Cup Sour Cream

• 1 1/2 Tbsp Garlic Powder

• 1 Tbsp Dried Parsley

• 20 Sprigs of Fresh Chives, Chopped

• 1 Tsp Kosher Salt

• Black Pepper to taste

• 1 Pinch MSG

Blue Cheese Dips

• 1 Cup Sour Cream

• 1 Cup Mayonnaise

• 1/2 Cup Blue Cheese Crumbles

• Splash of Half & half

• 2 Tbsps Dijon Mustard

• 8 Glugs of Worcestershire sauce

• 1 Tsp Horse Radish

• 1 Clove Garlic (Grated)

• 1/3 Lemon Juiced

• 1/2 Tsp White Sugar

• Plenty of cranks of fresh cracked Pepper

• 1/2 Tsp Salt

Brine the Wings

1. Peel the rinds of the two lemons and place them into a food safe large lidded container (a five gallon paint bucket works great)

2. Cut the heads of garlic in two and place into the container with all the herbs, peppercorns, and bay leaves

3. In a medium sauce pan bring the water to a boil, dissolve the salt in the water, stirring until completely dissolved

4. When the salt has dissolved, pour the hot water into the container, and stir to combine and awaken the brine infusions

5. After a few minutes add the ice to the container, most should melt creating a diluted solution. Taste and adjust with water if too salty (should taste like the ocean)

6. With the liquid in the container now cool, add all the wings, and stir to evenly incorporate into the brine

7. Cover the container and let sit in the fridge for at least 36hrs but as long as 72hrs

Red Wing Sauce Prep

1. In a small sauce pan melt butter on low heat

2. Grate the garlic cloves into the butter, cook lightly until fragrant

3. Add the Sriracha and stir into the butter

4. Add the Gochujang, Miso, and Brown Sugar and stir to combine

5. Taste for salt, and add accordingly

6. Helpful to keep the sauce in the pan to reheat pre tossing for best service

Green Wing Sauce Prep

1. Coat the two peppers and the peeled garlic in the extra Tbsp of avocado oil, sprinkle with salt and place on a baking sheet

2. Place the baking sheet under a broiler, rotating the peppers and the garlic every few minutes to achieve even roasting on the garlic, and blistering of the pepper skin (You may pull the garlics before the peppers are done

3. Meanwhile bring some water to a boil in a medium sauce pan

4. place the cilantro followed by the basil into the boiling water and blanch each for no more than a minute

5. Allow the blanched herbs to strains, and squeeze them to release any excess water

6. Chop into inch or so segments and place into the base of a food processor

7. Zest the two limes into the same processor, and add the remaining avocado oil, Honey and Salt too

8. When the peppers have cooled a bit, peel off all the roasted skin, and cut of the stems, take out the seeds, and most of the ribs of each pepper

9. Give the peppers and the garlic a loose chop and add them to the food processor base with the other remaining ingredients

10. Process into a smooth paste, and add lime, honey, and salt to find an umami balance that doesn’t overpower the roasted pepper and fresh herb flavor

Sesame Dry Rub Prep

1. In a small saute pan add and toast the sesame seeds

2. When the seeds are aromatic and brown in color add quickly to a mortar and pestle, grind the seeds into a medium fine powder

3. Repeat steps 1 & 2 with the coriander seeds, fennel seeds, and the Chile de Arbol (be sure to remove the chiles stems before grinding down)

4. Could use a coffee grinder for this process if preferred

5. In a small bowl add the toasted and ground spices, and add the garlic powder, paprika, salt, and brown sugar

6. Stir to combine, and taste to adjust for seasoning

Ranch Dressing Prep

1. Clump the chives together, and half in a paper towel to help holding a larger bunch while chopping into the finest dice possible

2. Add the chives to the Buttermilk, Mayo, Sour Cream, and all remaining ingredients of the ranch in a medium sized bowl

3. Stir to combine, and taste for seasoning

4. Best case make a day or two in advance so the flavors have a time to merry in the fridge

Blue Cheese Dip Prep

1. Grate the garlic clove into a medium sized bowl

2. Juice the lemon into the garlic and combine, allow to sit for 5 minutes so the acid in the lemon can tame the raw garlics kick slightly

3. Add the remaining ingredients for the dip to the bowl and stir to combine

4. Sometimes smashing a few of the blue cheese crumbles with the back of a spoon can help thicken the dip and enhance the blue cheese flavor.

Bake & Fry the Wings

1. Preheat the oven to 350 degrees F

2. Line two large sheet trays with aluminum foil

3. Remove the wings from the brine, being sure each are free of any loose herbs or garlic skins, and pat completely dry

4. Arrange the wings skin side up on the trays, and try to not over crowd the surface (any extras should head to an extra tray)

5. Cook the wings for 15 minutes in the oven, swapping the trays placement halfway through the cook.

6. Then Frying

7. Pour a little less than a gallon of peanut oil into a high walled dutch oven (honestly just enough oil to fill the pot you are using about half way

8. Heat the oil to around 375 degrees F (the temperature will go down notably once the chicken is added)

9. Drop the chicken in gently and agitate in the oil gently so no wing sticks to the bottom

10. Let fry for 8 minutes, or until a beautiful brown color is achieved

Toss & Serve

1. When the wings are done in the oil remove them onto brown paper bags or paper towels briefly

2. While still hot and a bit oily transfer the wings to the separated tossing bowls.

3. Flip the wings in each toss or rub coating evenly, using tongs to help ensure even coating

4. Serve with the blue cheese dip and ranch dressing and cut celery / carrots.

5. Pairings (Ranch & the Sesame Dry Rub) (Blue Cheese & the Red Toss) (Green Toss kind of best on it’s own with a bit of flake salt and extra squeeze of lime)

For Next Time

1. In between the bake and fry, while the wings are still went from the baking, toss them in a light coating of Corn Starch to try and create a crispy skin that can with stand a sauce toss