Chicken & Poultry

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Pot pie gravy

• 1 cup chicken stock
• 2 oz (57g) Philadelphia cream cheese, softened
• 1 Keto Chow packet
• 2/3 cup rotisserie chicken, shredded (or tuna)
• Ground pepper
• 1/4 tsp poultry seasoning
• 1/3 cup peas and carrots, frozen

Chaffles (waffle crusts)

• 1/3 cup whole milk mozzarella, gently packed
• 1/3 cup rotisserie chicken, shredded (or tuna)
• 2 tbsp mayonnaise
• 2 eggs, large

book_ribbon Instructions

1. Place 1 cup (240 milliliter) chicken stock and 2 ounce (56 gram) softened Philadelphia cream cheese together and heat in the microwave for 1 minute 30 seconds.
2. Dump the warm chicken stock and cream cheese into a blender, add 1 packet Keto Chow (baked potato flavor), pulse a couple times, then blend for about 10 to 15 seconds until smooth.
3. Transfer the blended sauce to a small saucepan and set over the stove at the low end of medium heat.
4. Add 2/3 cup (110 gram) shredded rotisserie chicken to the saucepan and break it up with a spatula to disperse it.
5. Season the sauce with a generous amount of ground pepper and 1/4 teaspoon poultry seasoning, stir to combine.
6. Stir in 1/3 cup (45 gram) frozen peas and carrots and let the sauce cook; when it begins to steam or bubble, reduce the heat to low.
7. For the chaffle batter, place 1/3 cup (45 gram) whole milk mozzarella and 1/3 cup (55 gram) shredded rotisserie chicken in the Cuisinart mini food processor and pulse the dry ingredients a couple times.
8. Add 2 tablespoon (30 gram) mayonnaise and 2 large eggs to the processor and process for about 10 seconds, or until the batter is smooth.
9. Preheat the Dash No-Mess Waffle Maker (or your chosen waffle maker), spread batter into the plates, and cook each chaffle for about 6 minutes, until a little steam is still coming out and the top looks soft while the bottom is fully done.
10. Set cooked chaffles on a wire rack to rest briefly.
11. Ladle about one serving of the sauce (approximately 1/2 cup) over a chaffle and serve.

crowdsource Community Insights

Most people who made this found three things really mattered. People who added sugar to the sauce usually regretted it, skipping it gave a cleaner result. Keeping cutting boards organized saved a lot of headaches: green for vegetables and yellow for poultry; cooks who used green for meat or yellow for garlic ran into trouble. And for frying, the cooks who bought the 80/20 Veg and EVOO blended oil got more reliable results than the ones trying to raise olive oil's smoke point by mixing in neutral oil.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken breast, butterflied and pounded thin
• San Marzano tomatoes, crushed by hand
• Garlic, whole cloves, skins on, bruised
• Olive oil
• Salt, to taste
• Red pepper flakes
• Fresh basil, whole leaves
• Sugar, to taste
• Seasoned breadcrumbs, very fine, seasoned (or store-bought premixed seasoned breadcrumbs)
• Potato starch
• Granulated onion
• Granulated garlic
• Dried thyme
• Tomato powder, to taste
• Pecorino Toscano
• Parmigiano-Reggiano
• Egg, beaten
• Flour
• Vegetable oil
• Black pepper, freshly cracked
• Mozzarella, shredded
• Ciliegine fresh mozzarella, cherry-sized, fresh

book_ribbon Instructions

Prep

1. Slice chicken breasts on the bias so each piece has a more uniform thickness.
2. Place each chicken piece in a Ziploc bag and pound with a meat mallet, starting from the middle and working outward, to tenderize and even the thickness.
3. Season the chicken lightly in advance, then refrigerate briefly to let the seasoning be absorbed and some moisture release.

Tomato sauce

1. Hand-crush San Marzano tomatoes into rustic chunks.
2. Lightly pound whole garlic cloves with the skins on to bruise them.
3. Heat olive oil, add the bruised garlic and a little salt early to pull moisture from the garlic, and cook the garlic until it is getting slightly golden.
4. Add red pepper flakes after the garlic is slightly golden to avoid burning them.
5. Add the crushed tomatoes and add fresh basil; remove the garlic and basil at the end.
6. Season the sauce with a little salt and a little pinch of sugar to balance acidity.
7. Remove the pan from active heat and let the basil steep in the residual heat for up to 30 minutes if desired.

Breading

1. Make very fine seasoned breadcrumbs by drying stale bread in a low oven, pulsing in a food processor, and sifting.
2. Mix potato starch, a little salt, granulated onion, granulated garlic, dried thyme, optional tomato powder, Pecorino Toscano, and Parmigiano-Reggiano into the breadcrumbs.
3. Set up a dredging station of flour, beaten eggs, and the seasoned breadcrumbs, and keep one hand dry and one hand wet while breading.

Frying

1. Dredge each chicken piece in flour, dip in beaten egg, then press into the seasoned breadcrumb mixture.
2. Heat a cast iron pan with a mix of vegetable oil and olive oil until hot; test by dropping a bit of the breading into the oil to confirm it sizzles.
3. Carefully add breaded chicken to the pan away from you, placing pieces toward the outer areas of the pan that are slightly hotter.
4. Fry the chicken until cooked through, finish all pieces, and season the cooked chicken with a little salt.

Assembly and finish

1. Arrange fried chicken on a stainless steel platter or any oven-safe dish with a slight intentional overlap so each piece gets coverage.
2. Spoon tomato sauce over the chicken but leave some pockets of exposed crust.
3. Scatter shredded melty mozzarella and ciliegine (cherry-sized) fresh mozzarella over the chicken.
4. Add Pecorino Toscano and Parmigiano-Reggiano liberally over the cheeses.
5. Place under a broiler (cheese melter) until the cheeses are melted, bubbly, and have some light browning.
6. Finish with fresh black pepper and fresh basil leaves before serving.

crowdsource Community Insights

Most people who made this found the wings come out best when air frying instead of deep-frying, it reliably gets the skin crisp without the extra oil and mess. Another consistent tip: if you marinated the wings, pat them dry and lay them on a wire rack or a sheet tray lined with paper towels before cooking; the ones left wet often missed that good browning. And a quick heads-up from other cooks: cartilage caught a few people off guard, so those who trimmed or removed obvious pieces before serving were happier with the final bite.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Chicken wings and brine

• 5 lb (2268g) chicken wings
• 2 1/2 cup buttermilk
• 1 cup dill pickle juice
• 1 cup Frank's RedHot Original

Spice Rub

• 1/2 cup blackening seasoning, blend (or seasoning blend of choice)
• 3 tbsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 1/2 tsp black pepper

Wing Sauce

• 1 1/2 cup Frank's RedHot Original
• 1 stick unsalted butter, cold, cubed
• 2 1/2 tbsp honey
• Black pepper

Blue cheese dip

• 5 oz (142g) blue cheese
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1/4 cup buttermilk
• 1 lemon, juiced
• 1/2 tbsp Worcestershire sauce
• Salt, to taste
• Black pepper

Fancy pants ranch

• 1 cup mayonnaise
• 1 cup buttermilk
• 1 Hidden Valley ranch seasoning packet
• 2 tbsp fresh chives
• 2 tbsp fresh dill

book_ribbon Instructions

Brine & prep

1. Place the chicken wings in a bowl and add buttermilk, dill pickle juice, and 1 cup Frank's RedHot Original; mix to combine.
2. Cover and marinate for a full 24 hours (the creator notes overnight or at least 4 hours is acceptable).
3. Remove wings from the marinade and strain off the liquid, then pat the wings as dry as possible.

Rub

1. Mix the blackening seasoning with onion powder, garlic powder, cayenne, and black pepper to make the rub.
2. Coat both sides of the dried wings with the spice rub.

Cook

1. Preheat a Traeger (or other grill) to 350 degrees Fahrenheit and cook the wings.
2. Alternatively, line a sheet pan with a wire rack and bake in an oven at 350 degrees Fahrenheit for about 30 minutes.
3. Increase the heat to 425 degrees Fahrenheit and continue cooking for the last 10 to 15 minutes to crisp the wings.
4. Total cook time will be about 45 minutes to an hour depending on method and crispness desired.
5. If using a regular grill, cook over medium heat until cooked through and crisped.

Wing sauce

1. Bring 1.5 cups Frank's RedHot Original up to a simmer in a saucepan.
2. Add a little black pepper and 2.5 tablespoons honey and mix to create a sweet, sour, salty, spicy sauce.
3. While the sauce is simmering, add cubes of cold unsalted butter a couple tablespoons at a time and whisk to incorporate.
4. When the first addition of butter is almost melted, add the next batch of butter until fully incorporated.

Dressings

1. For the fancy ranch: combine 1 cup mayonnaise, 1 cup buttermilk, and 1 packet Hidden Valley ranch seasoning (buttermilk version), add fresh chives and fresh dill, mix well, and chill in the refrigerator.
2. For the blue cheese dip: combine mayonnaise, sour cream, 1/4 cup buttermilk, blue cheese, juice of 1 lemon, and 1/2 tablespoon Worcestershire sauce; season lightly with salt and black pepper and blend until combined (about 1 minute).

Finish & serve

1. Toss the cooked wings in the finished wing sauce to coat.
2. To eat a flat wing: push down on the thinner end to pop one bone out, dip into sauce, or wiggle out the bone to create a boneless 'one-bite' piece.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 stick celery, thinly sliced (or mirepoix (pre-made mixture of chopped onions, carrots, and celery))
• 1 cup carrots, thinly sliced (or mirepoix (pre-made mixture of chopped onions, carrots, and celery))
• 1/2 cup onion, chopped (or mirepoix (pre-made mixture of chopped onions, carrots, and celery))
• 3 clove garlic, minced
• 2 tsp thyme, freshly chopped
• 1/4 cup butter
• 3 cup chicken, chopped (or rotisserie chicken (broken down and chopped), roasted bone-in, skin-on chicken breasts and thighs, poached chicken (then chopped or shredded))
• 1/3 cup all-purpose flour
• 1 3/4 cup chicken broth, warmed
• 1/2 cup heavy cream, warmed
• 1 tsp salt
• 1/2 tsp black pepper, cracked
• 1 cup frozen peas
• 1/2 cup cocktail onions
• Leeks, sliced
• 2 round pastry dough, chilled then slightly warmed (or store-bought pie dough, puff pastry)
• Flake salt, to taste

book_ribbon Instructions

1. Thinly slice 1 celery stick (about 1/2 cup or 50 g).
2. Thinly slice about 1 cup of carrots (peeling optional).
3. Chop about 1/2 cup (120 g) of onion (about half of a large to medium onion).
4. Mince 3 cloves of garlic (or press through a garlic press).
5. Remove thyme leaves from stems and finely chop to yield 2 teaspoons.
6. Place a large skillet over medium-high heat and add 1/4 cup butter; melt.
7. Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the skillet and cook, stirring frequently, about 5 minutes or until the carrots are slightly softened.
8. Sprinkle in 1/3 cup (40 g) all-purpose flour and stir to coat; cook the flour in the butter about 2 minutes.
9. While stirring, drizzle in 1 3/4 cups warmed chicken broth and 1/2 cup warmed heavy cream; stir until smooth.
10. Stir in 1 teaspoon salt, 1/2 teaspoon cracked black pepper, and 2 teaspoons chopped thyme.
11. Reduce heat to low and bring the sauce to a simmer; cook until the sauce has thickened, about 2 to 5 minutes depending on your burner.
12. Stir in 3 cups (400 g) chopped or shredded chicken and 1 cup frozen peas; mix until combined.
13. Transfer the filling to a bowl, spread toward the edges to increase surface area, and let cool to room temperature.
14. While the filling cools, preheat the oven to 425 degrees Fahrenheit and roll out pastry dough: flour your work surface and roll each round to a 12-inch circle (the pastry should be nicely chilled then slightly warmed so it rolls without cracking or melting).
15. Line a deep-dish 9-inch metal pie pan with one pastry round without pressing down; scooch it in so it sits in the pan.
16. If the filling is still warm, refrigerate the filled shell or the filling before assembling; otherwise proceed to assemble.
17. Fill the prepared crust with the cooled room-temperature filling and smooth the surface.
18. Place the second pastry round over the filling, trim to about an inch of excess, tuck the excess crust under, and crimp the edges.
19. Brush the top crust with heavy cream.
20. Cut slits in the top crust to vent and optionally sprinkle with flake salt.
21. Place the assembled pie on a rimmed baking sheet and bake at 425 degrees Fahrenheit for 20 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake an additional 40 minutes, until the pie is golden, puffed, and cooked through.
22. Allow the pie to cool until just warm, slice, and serve.

crowdsource Community Insights

This one comes out tasty and most people who made it said they'd make it again, but a few real pitfalls kept showing up. People who added vinegar and pepper to the raw chicken found that caused problems; the cooks who skipped that step (and who avoided too much or any hot pepper) were happier with the result. A bunch of home cooks also discovered frying in dripping (tallow) or lard was a mistake for this recipe. If you use a ziplock bag to coat the chicken, it’s a personal choice, some let the air out before sealing, others left a bit in.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Brine

• Black pepper
• Garlic powder
• Oregano
• Paprika
• Cayenne pepper
• 2 tbsp salt
• Buttermilk (or milk, cream)

Coating and chicken

• Chicken, dried with paper towel
• Plain flour

book_ribbon Instructions

1. Combine black pepper, garlic powder, oregano, paprika, and cayenne pepper in a small bowl and stir to make the spice mix.
2. Place the chicken pieces into a zip-top bag or bowl.
3. Add the spice mix and 2 tablespoons of salt to the bag, then pour the buttermilk in and mix so the chicken is coated.
4. Seal and refrigerate the chicken for two to four hours or overnight, turning the bag and squishing the chicken occasionally.
5. When ready to cook, remove chicken from the brine and let excess drip off.
6. Pour plain flour into a shallow pan. Dredge each piece in the flour, pressing the flour onto the chicken so it adheres, and place the coated pieces on a cookie sheet to rest so the coating can set.
7. Heat frying fat in a skillet on the stove and bring the oil temperature back up to 350u00b0F before adding chicken.
8. Add a couple pieces of chicken at a time (do not overcrowd); watch the oil and adjust the heat as needed so the temperature recovers toward 350u00b0F.
9. Fry the chicken, flipping occasionally, until the coating is craggly and golden and the pieces reach an internal temperature of 165u00b0F; for thighs this size this takes about 15 minutes.
10. Remove the cooked pieces and check final internal temperature, then let the oil return to temperature before frying the next batch.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Filling

• 1/2 cup celery, thinly chopped
• 1 cup carrots, thinly sliced
• 1 cup onion, roughly chopped
• 3 clove garlic, minced
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1 3/4 cup chicken stock
• 1/2 cup heavy cream
• 1 tsp salt
• 2 tsp thyme, chopped
• 1/2 tsp black pepper, freshly cracked
• Frozen peas
• 3 cup shredded chicken (or rotisserie chicken, leftover cooked chicken, bone-in, skin-on roasted chicken, shredded)

Crust

• 2 rounds pie dough, rolled to 12-inch circles

book_ribbon Instructions

Filling

1. Chop 1/2 cup celery (thinly chopped), 1 cup carrots (thinly sliced into thin coins), 1 cup onion (roughly chopped), and mince 3 cloves garlic.
2. Melt 1/4 cup butter in a large skillet over medium heat.
3. Add the chopped celery, carrots, and onion to the skillet and cook, stirring frequently, for about 5 minutes until softened.
4. Sprinkle 1/3 cup all-purpose flour over the softened vegetables and cook, stirring, for an additional 2 minutes.
5. Slowly add 1 3/4 cups chicken stock to the pan, stirring to incorporate, then stir in 1/2 cup heavy cream, 1 teaspoon salt, 2 teaspoons fresh chopped thyme, and 1/2 teaspoon freshly cracked black pepper.
6. Reduce heat to low and simmer until the sauce thickens.
7. Once thickened, add frozen peas and stir, then stir in 3 cups shredded chicken.
8. Transfer the filling to a bowl and let it cool slightly.

Assembly and baking

1. Roll one disc of pie dough into a 12-inch circle and line a pie dish without stretching the dough.
2. Fill the lined pie dish with the cooled chicken-and-vegetable filling and level it into an even layer.
3. Roll the second disc of pie dough and place it over the filling; trim excess dough leaving about an inch of overhang.
4. Tuck the edge under and crimp the crust to seal.
5. Brush the top with heavy cream if desired (optional) and cut a few slits in the top for venting.
6. Place the pie on a rimmed baking sheet and bake at 425 for about 20 minutes, then reduce the oven to 350 and continue baking until bubbling and golden, about 40 more minutes.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Tomato sauce

• 1/4 onion, chopped
• 2 clove garlic
• 2-3 tbsp tomato paste
• Red chili flakes
• 28 oz (794g) whole San Marzano tomatoes, canned, whole
• Dried oregano
• 2 stem basil, whole stems
• 1 cup water (or bottled water)

Chicken and breading

• 4 chicken breasts, large
• Kosher salt, to taste
• Freshly ground black pepper
• 3 eggs, beaten
• All-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• Panko breadcrumbs
• Parmesan cheese

Frying, finishing and pasta

• 1 quart peanut oil
• Fresh mozzarella, sliced
• Pasta
• 1/2 cup pasta cooking water
• Fresh basil, chopped
• Freshly shaved Parmesan
• 2 tbsp unsalted butter

book_ribbon Instructions

Tomato sauce

1. Heat a saute pan over medium heat and sauté 1/4 chopped onion for about 3 minutes or until translucent.
2. Add 2 cloves garlic and sauté about 30 seconds.
3. Add 2 to 3 tablespoons tomato paste and a shake of red chili flakes; sauté together for about 1 minute.
4. Add a 28-ounce can of whole San Marzano tomatoes, stir and crush the tomatoes, bring up to a simmer, then lower the heat to maintain a bare bubble.
5. Add a little shake of dried oregano, 2 stems of basil, and 1 cup water.
6. Let the sauce simmer for about 45 minutes, until flavors have melded; fish out basil stems, season with salt and freshly ground pepper, and keep warm until ready to serve.

Prepare and bread chicken

1. Lay 4 large chicken breasts on plastic wrap and butterfly each by cutting from the rounded side toward the flat side and opening like a book.
2. Cover with another sheet of plastic wrap and pound the breasts thin with a meat pounder (or the bottom of a frying pan or your fist) until even thickness.
3. Season both sides with kosher salt and freshly ground pepper, then set aside.
4. Set up a breading station: one bowl with beaten eggs (speaker initially starts with 3 eggs, then uses 4 eggs) with a little sprinkle of flour to make a slurry; a bowl of all-purpose flour seasoned with garlic powder, dried oregano and dried basil (about 1/2 teaspoon each per cup of flour) and some freshly ground pepper; and a rimmed baking sheet spread with panko breadcrumbs generously sprinkled with pre-grated Parmesan.
5. Using a wet-hand/dry-hand technique, dredge each breast in the seasoned flour until covered, dip into the egg slurry to coat, then press into the panko-Parmesan mixture until every nook and cranny is covered.
6. Optionally double-dip by returning to egg and breadcrumbs for an extra crispy crust.
7. Let coated cutlets rest in the breadcrumbs until ready to fry to strengthen the coating.

Fry and finish chicken

1. Heat 1 quart peanut oil to 350 degrees Fahrenheit.
2. Fry the breaded chicken cutlets in the hot oil for roughly 5 minutes, until deeply golden brown on the outside and cooked through.
3. Remove and drain on paper towels; repeat with remaining cutlets.
4. Preheat the broiler.
5. Place fried cutlets on a wire rack set in a rimmed baking sheet, top each with fresh basil, copious slices of fresh mozzarella, and freshly grated Parmesan.
6. Broil the topped cutlets just a few minutes, until the cheese is bubbly.

Pasta and final assembly

1. Boil pasta in a pot according to package timing.
2. Ladle a few generous spoonfuls of the simmering tomato sauce into a saute pan over medium heat until just bubbling.
3. Add the pasta to the sauce when it is about one minute shy of done and finish cooking the pasta in the sauce, adding about 1/2 cup pasta cooking water to help emulsify the sauce.
4. When the pasta is done, kill the heat and stir in freshly chopped basil, freshly shaved Parmesan, and a couple tablespoons unsalted butter.
5. Plate the pasta and top with the broiled chicken cutlets; finish with additional shaved Parmesan and a little fresh basil.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken thighs, boneless skinless (or rotisserie chicken, andouille sausage)
• Salt, to taste
• Black pepper, to taste
• Poultry seasoning, to taste
• Extra virgin olive oil
• Butter
• Flour
• Chicken broth (or chicken stock)
• Minced garlic
• 1/2 tsp cayenne pepper
• Onion
• Potatoes, small dice
• Cream
• Puff pastry
• Egg, scrambled

book_ribbon Instructions

1. Preheat the oven to 400°F and prepare a baking sheet.
2. Season the boneless skinless chicken thighs with salt, black pepper, and poultry seasoning.
3. Heat a medium flame in your Dutch oven (or cooking pot) and add extra virgin olive oil.
4. Brown the seasoned chicken in the hot oil without moving until it releases from the bottom, then flip and brown the other side.
5. Use a meat thermometer if desired; remove pieces when you are ready to stop their cooking (they may not be fully cooked through since they will finish in the pot).
6. Remove the chicken to a plate and shred or cut into bite-sized pieces.
7. Return the pot to medium heat (start low and bring up to medium) and add butter, letting it melt and pick up the fond on the bottom of the pot.
8. Whisk in flour in increments to make a roux, scraping the bottom to incorporate the browned bits and cook the raw flour taste but not to a very dark color.
9. Slowly whisk in chicken broth (or stock), keeping the whisk moving until smooth; increase heat slightly as needed.
10. Taste and season the sauce, then add minced fresh garlic and cayenne pepper (1/2 teaspoon) and stir to release flavors.
11. Add raw onion to the sauce and stir to combine.
12. Stir in diced potatoes; if the sauce becomes too thick you can add more broth or stock.
13. Add cream to the filling and then fold the shredded chicken into the filling; taste and adjust seasoning.
14. Let the filling cool (leave the pot uncovered or refrigerate to speed cooling) before assembling the pastries.
15. Lightly flour a work surface and gently roll out puff pastry a little to even it; cut rounds with your ring/cutter sized to your preference.
16. Scramble an egg and brush egg wash around the exterior edge of the bottom pastry round.
17. Spoon cooled filling into each pastry round, leaving edge for sealing; center the top puff pastry over the filling, press to seal and crimp edges as needed.
18. Brush the tops of the assembled pot pies with the scrambled egg wash.
19. Place assembled pies on the prepared baking sheet and bake at 400°F; set a timer and check at 25 minutes (the creator suggests 25 minutes as a first check).
20. Note: the creator also notes potatoes of the size shown will soften in about 15–20 minutes at 400°F; extend baking time as needed until tops are golden brown and filling is heated through.
21. Remove from oven, let cool slightly, then serve.

military_tech Why This Recipe Stands Out

• Easy To Customize: Home cooks often adapt it to what they have without issue.
• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 3/4 cup chicken broth
• 2/3 cup milk
• 2 cup chopped cooked chicken, chopped, cooked (or one rotisserie chicken, two grilled or cooked chicken breasts)
• 1 can peas and carrots
• 1/2 can whole new potatoes, drained
• 1 pack double-crust pie pastry (or homemade double-crust pie pastry)
• Thyme

book_ribbon Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Melt 1/3 cup butter in a large skillet over medium heat.
3. Cook and stir 1/3 cup chopped onion, 1/3 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in the melted butter until the onion is translucent, about 5 minutes.
4. Remove the skillet from the heat and pour 1 3/4 cups chicken broth and 2/3 cup milk into the skillet, adding the broth gradually to avoid clumps; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
5. Remove the skillet from the heat and stir in thyme, then add 2 cups chopped cooked chicken, the peas and carrots, and the drained whole new potatoes; stir to combine.
6. Press one pie pastry into the bottom of a deep-dish pie pan (do not par-bake the bottom crust when using a double crust).
7. Pour the chicken and vegetable filling into the prepared bottom crust.
8. Top with the remaining pastry, press the edges together to seal, and cut several slits in the top crust to vent.
9. Place the pie plate on a baking sheet and bake in the preheated oven at 425 degrees F (220 degrees C) until the crust is golden brown, about 30 minutes.
10. Let the pie cool and the filling thicken at room temperature for 15 to 20 minutes before cutting.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Wings, cure, and frying oil

• 2-4 lb (907-1814g) chicken wings, whole or segmented into drums and flats
• 1 tbsp kosher salt
• 1/2 tsp baking soda
• Vegetable oil (or canola oil, avocado oil)

Buffalo sauce

• 1 cup Frank's RedHot
• 1 tbsp Worcestershire sauce
• 1 tbsp white distilled vinegar
• 1 tbsp cornstarch
• 0.0625 cup water
• 1 garlic cloves
• 1/2 cup unsalted butter, cold, cubed

Sweet chili sauce and dredge

• 3/4 cup granulated sugar
• 1/2 cup white distilled vinegar
• 2 tbsp soy sauce
• 2 Fresno chilis, seeded and finely chopped
• 2 tbsp sambal oelek
• Ginger, peeled and very finely chopped
• 1 cup all-purpose flour
• 2 cup potato starch (or corn starch)

Garlic-Parmesan sauce and breading

• 2 egg yolks
• 2 tbsp Dijon mustard
• 1 tbsp corn syrup
• 2 lemon juice, juice of two lemons
• 1 cup Parmigiano Reggiano, finely grated (or Pecorino Romano)
• 1 cup neutral tasting oil (or canola oil, avocado oil)
• 1 shallot, very finely chopped
• 1 red Fresno, very finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh parsley, very finely chopped
• 4 whole eggs, whisked
• Water, a splash
• 1/2 tsp onion powder
• 2 tbsp tomato paste
• 1 tsp salt, generous pinch
• 3 cup panko breadcrumbs
• 2 cup all-purpose flour
• 1/2 tsp onion powder
• Chives, thinly sliced

Garnishes (optional)

• Toasted crushed peanuts, crushed, toasted
• Sesame seeds

book_ribbon Instructions

Prep and cure

1. If using whole wings, cut through the joints to separate drums and flats; reserve tips for stock or discard.
2. Place the wings in a bowl and for every 2 pounds add 1 tablespoon (10 grams) kosher salt and 1/2 teaspoon baking soda; toss and massage to coat.
3. Arrange wings in a single layer on a wire rack set over a baking sheet and refrigerate to dry the skin for 1 to 2 hours or, ideally, overnight.

Buffalo wings

1. Make the buffalo sauce: whisk together 1 cup Frank's RedHot, 1 tablespoon Worcestershire sauce, and 1 tablespoon white distilled vinegar in a small pot and set over medium heat until it comes to a very light simmer.
2. In a small bowl mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry; add small splashes of the hot sauce to the slurry to loosen, then whisk bits of the slurry back into the sauce a little at a time until slightly thickened; stop when it thickens.
3. Remove the sauce from heat, whisk in 1 clove garlic, then whisk in 1/2 cup cold unsalted butter (cubed) a little at a time until fully emulsified and glossy.
4. Heat vegetable oil in a large pot (about a 7 quart pot half full) to 350 Fahrenheit.
5. Fry wings in batches (2–3 batches depending on pot size), gently lowering them away from you; fry until golden brown and crisp, roughly 5 minutes (8 minutes max).
6. Drain the fried wings on a wire rack, place in a bowl, and add buffalo sauce (the sauce recipe makes enough for 4 pounds; use as needed); toss until thoroughly coated, garnish, and serve.

Sweet chili wings

1. Make the sweet chili sauce: combine 3/4 cup sugar, 3/4 cup water, 1/2 cup white distilled vinegar, and 2 tablespoons soy sauce in a small sauce pot over medium heat; stir to dissolve the sugar and bring to a boil.
2. Mix 2 tablespoons cornstarch in a bowl, temper it with some hot sauce from the pot until fully dissolved and clump-free, then whisk the cornstarch mixture back into the boiling pot; it will thicken almost immediately.
3. Cut heat and whisk in 2 tablespoons sambal oelek, 4 cloves finely chopped garlic, and about a small peeled knob of ginger, very finely chopped; taste and adjust soy or salt if desired, then cool to warm or near room temperature.
4. Make a light dry dredge by whisking together 1 cup all-purpose flour and 2 cups potato starch (or corn starch); toss cured wings in the dredge to give a very light, thin coating and shake off excess, then place on a separate sheet tray.
5. Heat vegetable oil to 350 Fahrenheit and fry the dredged wings in batches until golden, crisp, and cooked through, about 8 minutes; check with an instant-read thermometer for a minimum internal temperature of 165 Fahrenheit if desired.
6. Toss the fried wings in the cooled sweet chili sauce until glazed; serve with optional ranch, carrots and celery, or a sprinkle of crushed toasted peanuts or sesame seeds.

Garlic-Parmesan (tomato-panko breaded) wings

1. Make the garlic-Parmesan sauce: in a blender or large bowl with a whisk combine 2 egg yolks, 2 tablespoons Dijon mustard, 1 tablespoon corn syrup, juice of two lemons, 8 peeled garlic cloves, 1.5 teaspoons fresh thyme leaves, and 1 cup finely grated Parmigiano Reggiano; blend until as smooth as possible.
2. Stream in 1 cup neutral-tasting oil (vegetable, canola, or avocado) slowly while blending or whisking until fully emulsified into a creamy mayonnaise-like sauce.
3. Transfer the sauce to a bowl and stir in 1 very finely chopped shallot, 1 very finely chopped red Fresno, 1 tablespoon finely chopped fresh rosemary, 2 tablespoons very finely chopped parsley, a touch of salt, and fresh cracked black pepper; taste and adjust seasoning.
4. Set up a three-tier breading station: bowl 1: 2 cups all-purpose flour; bowl 2: 4 whisked whole eggs plus a splash of water, 1/2 teaspoon onion powder, 2 tablespoons tomato paste, and ~1 teaspoon salt (whisk smooth); bowl 3: 3 cups panko breadcrumbs.
5. Using a dry hand and a wet hand technique, lightly coat each cured wing first in flour (shake off excess), then in the tomato-egg wash (fully coat), then press into panko so breadcrumbs adhere; repeat for all wings.
6. Heat oil to 325 Fahrenheit and fry the breaded wings in batches for about 5 minutes until they reach at least 165 Fahrenheit internal temperature, then remove and let the oil come back up to 350 Fahrenheit.
7. Return the wings to the oil at 350 Fahrenheit for 1 to 3 minutes until deep golden brown and extra crispy; do not burn.
8. Place fried wings in a bowl, add garlic-Parmesan sauce around the bowl and a little on top, and gently toss (or brush the sauce on with a pastry brush if the breading is fragile) until coated.
9. Plate and finish with a little extra finely grated Parmigiano Reggiano (or Pecorino) and thinly sliced chives; serve.