Chicken & Poultry

military_tech Why This Recipe Stands Out

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

grocery Ingredients

Wings and seasonings

• 8 chicken wings, cleaned and patted dry
• 3 1/2 tsp Lawry's seasoned salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp red cayenne pepper
• 1/4 tsp dried thyme
• 1/4 tsp Accent
• 5 tbsp yellow mustard
• Canola oil (or vegetable oil, peanut oil)

Seasoned flour

• 1/2 cup all purpose flour
• 1/2 cup cornstarch
• 1 1/2 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp red cayenne pepper
• 1/4 tsp Accent
• Salt, to taste

book_ribbon Instructions

1. Pat 8 chicken wings (2.41 lbs) dry with paper towels.
2. Season both sides of the wings with 3.5 teaspoons Lawry's seasoned salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon dried thyme, and 1/4 teaspoon Accent.
3. Spread 5 tablespoons yellow mustard over the seasoned wings, then let the wings rest.
4. In a bowl, combine 1/2 cup all-purpose flour and 1/2 cup cornstarch; season the mixture with 1.5 teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, 1/4 teaspoon Accent, and salt to taste. Mix well and taste, adjusting seasonings if desired.
5. Coat each wing completely in the seasoned flour mixture, shaking off excess; you may coat using a brown paper bag, a lidded container, a spoon, or your hands.
6. Let the coated wings rest for about 10 to 15 minutes.
7. Heat canola oil in a pot over medium-high heat to a frying temperature between 325°F and 340°F (maintain this temperature while frying).
8. Fry the wings in batches of 2 to 3 pieces (depending on pot size) so as not to overcrowd the oil; fry each batch for around 10 minutes, flipping/rotating the pieces 2 or 3 times to ensure even cooking.
9. Remove fried wings to a plate lined with paper towels to absorb excess oil.
10. Before frying the next batch, make sure the oil returns to temperature (use a liquid thermometer if available).

grocery Ingredients

• Chicken pieces, drumsticks and thighs (or chicken breast (cut in half))
• 1 quart buttermilk
• Hot sauce
• Salt, to taste
• Black pepper
• Flour
• Cayenne pepper
• Onion powder
• Garlic powder
• Paprika
• 1 inch vegetable oil

book_ribbon Instructions

1. Choose chicken pieces; drumsticks and thighs are recommended. If using large chicken breasts, cut them in half.
2. Pour a whole quart of buttermilk over the chicken to cover. Add hot sauce, salt, and black pepper, toss to combine, cover, and refrigerate for at least a few hours or up to a day.
3. Optionally, let refrigerated chicken sit at room temperature for about an hour before frying so pieces aren't ice cold.
4. Combine flour, salt, black pepper, cayenne pepper, onion powder, garlic powder, and paprika to make the seasoned flour.
5. Remove chicken from the buttermilk, let excess drip off, then coat each piece in the seasoned flour. You can shake pieces in a large zip-top bag or a paper bag to coat.
6. Place coated chicken on a wire rack and let it rest while you heat the oil; letting it sit about 20 minutes is recommended while oil heats.
7. Preheat the oven to 200 degrees Fahrenheit to keep cooked pieces warm between batches.
8. Pour vegetable oil into a Dutch oven (or other tall pot) to about 1 inch deep and heat the oil to about 350 degrees Fahrenheit, monitoring with a candy thermometer.
9. Fry the chicken in batches, maintaining the oil temperature around 320 degrees Fahrenheit. Each batch will take around 15 minutes to cook; flip pieces only once or twice during frying.
10. Cook each piece until the internal temperature reaches about 160 to 165 degrees Fahrenheit, then transfer cooked pieces to the 200 F oven or a wire rack to keep warm. Repeat with remaining chicken.

military_tech Why This Recipe Stands Out

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

grocery Ingredients

Wings

• 2 lb (907g) chicken wings, small, air-chilled if possible
• 1-2 tablespoon per pound salt
• 1-2 tablespoon per pound sugar
• Baking powder, to taste
• Paprika
• Beef tallow

Buffalo 2.0 sauce

• Butter
• 1 tbsp chicken powder, heaping tablespoon
• 1-4 parts (hot sauce:butter) Crystal hot sauce
• Blue cheese, in chunks
• Grana Padano (or Parmigiano-Reggiano, Pecorino Romano, Parmesan)
• Garlic
• Lemon juice
• Parsley, torn

book_ribbon Instructions

Prepare and brine wings

1. Separate whole wings into tip, flat, and drum by finding joints and slicing them apart; reserve tips (they can be used for stock).
2. Trim and discard or set aside wing tips; arrange flats and drums for scoring.
3. Score the top of each wing with one shallow slice across the skin.
4. Dry-brine the wings by seasoning with salt and sugar at about 1 to 2 tablespoons of each per pound of wings; optionally add a little baking powder to the dry brine if you want extra skin puff.
5. Refrigerate the dry-brined wings; overnight yields the best results, but 45 to 60 minutes is acceptable.

Par-cook (first fry) or oven alternative

1. Heat your frying fat (beef tallow is used here) to between 300 and 325 degrees Fahrenheit (example shown at ~315°F).
2. Par-fry the wings: lower wings into the oil, move them in and out to tighten the skin so they do not stick, and cook until the internal temperature reaches 165°F (probe the meat by going up on the bone).
3. Remove wings from the oil, drain off excess fat, and lay them on a rack to cool.
4. Chill the par-cooked wings in the refrigerator until cold before the final fry.

Make Buffalo 2.0 sauce

1. Brown the butter in a pan over medium-low heat until it develops a light brown color and a nutty aroma.
2. Keep the heat low, then stir in a heaping tablespoon of chicken powder and blend it through the butter.
3. Add Crystal hot sauce and mix thoroughly, working at low heat so the fats emulsify (the cook suggests a roughly 1:4 ratio of hot sauce to butter).
4. Fold in blue cheese, Grana Padano, garlic, and lemon juice into the hot sauce mixture so some blue cheese breaks in and some chunks remain, creating a creamy sauce with pieces of blue.

Final fry and finish

1. Heat the oil back up to at least 350°F; with a high smoke point fat like tallow you can go to about 365–370°F for the final fry.
2. Assemble a mix of flats and drums and lower them into the hot oil; fry for at least the first 2 to 3 minutes until the skin pulls away and becomes very crisp (appearing like a chicharrón).
3. Ensure the sauce is hot and steaming, then transfer hot wings directly from the fryer into the sauce so you hear a sizzle and the sauce adheres.
4. Toss the sauced wings with torn parsley and some additional Buffalo 2.0 mix (blue cheese + garlic + Grana Padano) to give extra chunks of blue and a fresh green finish.
5. Plate or serve immediately (Lori Jane serves in a paper boat and recommends wet naps).

crowdsource Community Insights

This turns out rich and most people who've made this say it's high in fat, not something to eat three times a week. What trips people up is the chicken: the ones who overbrowned or overcooked it wished they'd stopped earlier, so watch the heat and timing. Also, people who sliced the chicken on paper ran into hygiene issues; using a cutting board kept things cleaner and easier to control. Overall, if you're mindful about the chicken and treat it as an occasional meal, people tend to be glad they made it.

military_tech Why This Recipe Stands Out

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

grocery Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 2 chicken breasts, thinly sliced
• Salt, to taste
• Black pepper
• 1 onion
• 8 oz (227g) mushrooms, thickly sliced
• 3 garlic cloves
• 2 cup heavy cream
• 8 oz (227g) dry fettuccine pasta
• 1 cup chicken broth
• Parmesan cheese
• Fresh parsley, chopped

book_ribbon Instructions

1. Slice the 2 chicken breasts into thin strips.
2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a hot skillet.
3. Add the chicken to the hot skillet.
4. Season the chicken with salt and black pepper.
5. Sear 4–6 minutes, until lightly golden and juicy inside.
6. Remove the chicken and set aside.
7. Add the onion to the same skillet.
8. Sauté 3–5 minutes until soft.
9. Add the 8 oz / 250 g mushrooms to the skillet.
10. Cook 5–7 minutes until tender and golden.
11. Add the 3 garlic cloves and cook 30 seconds, just until fragrant.
12. Pour in 2 cups (480 ml) heavy cream.
13. Simmer until creamy and smooth.
14. Add the 8 oz dry fettuccine pasta straight into the sauce.
15. Add 1 cup (240 ml) chicken broth.
16. Cook 7 minutes until al dente.
17. Return the chicken to the skillet and let it warm through in the sauce.
18. Add Parmesan cheese.
19. Chop fresh parsley.

military_tech Why This Recipe Stands Out

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

grocery Ingredients

• 6 chicken thighs, bone-in, skin-on
• 2 cup buttermilk
• 4 tbsp hot sauce
• 4 tbsp pickle juice
• 2 cup all-purpose flour
• 1 tbsp cornstarch
• 1 tbsp baking powder
• 1 tbsp seasoning salt
• 1 tsp garlic powder
• 1 tsp chicken bouillon
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp ground black pepper
• Oil for frying

book_ribbon Instructions

1. In a large bowl, combine 2 cups buttermilk, 4 tablespoons hot sauce, and 4 tablespoons pickle juice; stir to combine.
2. Add about 6 bone-in, skin-on chicken thighs to the marinade, coat each piece, cover, and refrigerate for about 40 minutes to an hour.
3. In a flat plate or bowl, combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon baking powder, 1 tablespoon seasoning salt, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, and 1 teaspoon ground black pepper; mix until well combined.
4. Heat oil and bring temperature to 350°F.
5. Remove one piece of chicken from the buttermilk, let excess drip, then dredge in the seasoned flour, pressing the flour onto the skin; place the floured piece on a plate or tray.
6. Double-dredge each piece: return the floured chicken to the buttermilk briefly, let excess drip, then dredge again in the seasoned flour, pressing the coating in and shaking off excess; place on a plate or tray and repeat for remaining pieces.
7. Fry the chicken in batches of 2–3 pieces at a time in 350°F oil for about 7 to 10 minutes per batch, turning occasionally, until the exterior is crispy and the internal temperature reaches 165°F.
8. Transfer fried chicken to a tray to drain excess oil (do not place on paper towels as they will trap oil); repeat frying remaining chicken.
9. When finished, pour additional hot sauce over the chicken if desired and serve.

military_tech Why This Recipe Stands Out

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

grocery Ingredients

Brine and chicken

• Black peppercorns, whole
• Thyme
• 4 bay leaves, fresh
• 4 garlic cloves
• 100g salt
• 100g brown sugar
• 400ml water
• 4 chicken drumsticks, skin on, scored to bone
• 4 chicken thighs, skin on, scored to bone
• Buttermilk

Coating and frying

• 200g plain flour
• 1 tsp baking powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• Black pepper
• Sunflower oil

Red cabbage pickle and sides

• Fennel seeds, toasted
• 100ml red wine vinegar
• 1 tbsp sugar
• Salt, a pinch
• Red cabbage, thinly sliced
• Sweet potatoes, baked
• Watercress
• Lemon, wedged

book_ribbon Instructions

Brine

1. In a pot combine a handful of black peppercorns, a few sprigs of thyme, four fresh bay leaves and four garlic cloves with 100 gram salt and 100 gram brown sugar and 400 milliliter of water.
2. Stir and bring the mixture to the boil, then take it off the heat and add another 400 milliliter of water.
3. Let the brine fully cool, submerge the four drumsticks and four thighs (skin on, scored to the bone), cover with greaseproof paper or film and refrigerate for a minimum of 12 hours.

Buttermilk marinade

1. Remove the chicken from the brine, shake and transfer into a zip-top bag with buttermilk (amount not specified).
2. Squeeze the air out of the bag, seal it and refrigerate for another 8 hours.

Coating and frying

1. Make the flour coating by combining 200 gram plain flour with 1 teaspoon baking powder, 1 teaspoon smoked paprika, 1 teaspoon cayenne, 1 teaspoon onion powder and 1 teaspoon garlic powder; season with salt and pepper and mix well.
2. Remove chicken from the buttermilk and toss each piece in the seasoned flour mixture to coat.
3. Half-fill a sturdy pan with sunflower oil and heat the oil to 180° C.
4. Slowly place the drumsticks into the hot oil and fry until golden, about 5 minutes; transfer to a tray.
5. Fry the thighs the same way and transfer them to the tray.
6. Dip a few sprigs of thyme in some of the excess oil from the tray and sprinkle the thyme and oil over the chicken.
7. Bake the tray of fried chicken in a 170° C oven for about half an hour, until the meat comes away from the bone and the crust is crisp.

Red cabbage pickle

1. Toast a big handful of fennel seeds in a hot pan.
2. In a separate bowl combine 100 milliliter red wine vinegar, 1 tablespoon sugar, a pinch of salt and the toasted fennel seeds.
3. Thinly slice the red cabbage and add it straight into the pickling vinegar; toss and scrunch the cabbage to combine and let it sit to pickle.

To serve

1. Serve the crispy, oven-finished chicken with the red cabbage pickle, baked sweet potatoes, watercress and lemon wedges.
2. Squeeze lemon over the chicken before eating if desired.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.

grocery Ingredients

Main

• 4 1/2 lb (2041g) chicken drumsticks (or chicken thighs, chicken breasts, chicken wings)

Marinade

• Buttermilk
• Hot sauce
• 2 tbsp dry ranch mix
• Creole seasoning, to taste
• Hot chili oil

Batter & Seasoning

• 2 cup all-purpose flour
• 1 cup cornstarch (or potato starch)
• Granulated onion
• Granulated garlic
• Chili powder
• Paprika
• Ground mustard
• Celery seed
• White pepper
• Salt, to taste
• Water

Frying & Serving

• Peanut oil (or vegetable oil)
• Red beans
• Fresh parsley

book_ribbon Instructions

1. Place all chicken drumsticks in a large bowl.
2. Add buttermilk, hot sauce, 2 tablespoons dry ranch mix, and Creole seasoning to the bowl; add a little hot chili oil if you want it spicy. Massage to coat the chicken evenly.
3. Cover the bowl with plastic wrap or transfer the chicken and marinade to a Ziploc bag and refrigerate. Marinate at least 4 hours to overnight (12 hours is recommended).
4. Make the batter: combine 2 cups all-purpose flour and about 1 cup cornstarch (or potato starch) in a bowl. Add granulated onion, granulated garlic, chili powder, paprika, ground mustard, celery seed, white pepper, and salt to taste. Mix until well combined and set aside.
5. When the chicken is marinated, remove pieces from the buttermilk and let excess drip off; do not pat dry.
6. Dump the chicken into the seasoned flour mixture and coat each piece completely. Add a little water to the batter to create small bits that will adhere to the chicken for extra texture.
7. Let the coated chicken rest for about 15 minutes so the batter sets.
8. Heat oil to 325–350 degrees Fahrenheit in a fryer. Use peanut oil (vegetable oil can be used instead).
9. Fry the drumsticks in the oil until the skin is golden brown but the meat is not fully cooked, about 7–8 minutes.
10. Remove the chicken and let it rest briefly, then increase the oil temperature to 350–375 degrees Fahrenheit.
11. Return the chicken to the hot oil and fry another 4–5 minutes until cooked through and the skin is crisp.
12. Plate the chicken and serve with red beans and hot sauce if desired, and top with fresh parsley.

crowdsource Community Insights

A few things people actually making this stumbled on, so keep them in mind. People who put oil in the pasta water regretted it, so most cooks skipped adding oil. Those who pounded the chicken thin (and avoided thick cutlets) generally had the easiest time getting the chicken to cook through and come out agreeable. And plating-wise, people who served the chicken separate from the pasta tended to be happier with the result than the ones who put the chicken right on top of the pasta. Do those three and the evening runs a lot smoother.

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 breasts, butterflied and flattened
• Flour
• Eggs, beaten
• Breadcrumbs, seasoned
• Salt, to taste
• Black pepper
• Smoked paprika
• Parmesan cheese, grated
• 1 tbsp rapeseed oil
• 1 tsp olive oil
• Spaghetti
• Butter
• 1 tsp marinara sauce
• Mozzarella
• Broccoli rabe, young stems
• Red chili flakes
• Lemon juice
• Fresh parsley
• Basil leaves, torn

book_ribbon Instructions

1. Trim the chicken breasts by removing the tender and butterfly each breast: slice through the middle and open it out so the breast is thinner and larger.
2. Place chicken between two pieces of parchment paper and roll with a rolling pin to further flatten and turn into an escalope.
3. Dredge each breast in flour, lightly dusting and shaking off excess.
4. Submerge each breast in the egg wash so it is fully coated.
5. Mix the breadcrumbs with a touch of salt, a touch of pepper, a touch of smoked paprika, and grated Parmesan; transfer breadcrumb mixture to a work surface.
6. Coat the egg-washed chicken in the seasoned breadcrumbs, sprinkle extra crumbs over any exposed areas, then place the coated chicken between pieces of parchment, flip the paper, and gently roll with a rolling pin so the crumbs stick.
7. Let the crumbed chicken rest for 10 minutes before cooking.
8. Bring a pot of water to a boil for the spaghetti; add a touch of olive oil and salt, then add the spaghetti. After about 10 seconds, as the strands soften, twist them and push them fully into the water; cook for nine to 10 minutes with the lid on.
9. Heat rapeseed oil (1 tablespoon) in a pan until hot. Lay the crumbed chicken in the pan and cook 2.5 minutes on the first side until colored; start placing little bits of butter underneath the chicken to help brown the breadcrumbs.
10. Flip the chicken once (turn it once and once only) and cook 2.5 minutes on the second side. Remove chicken to a platter.
11. Spoon a portion of marinara sauce on top of each chicken cutlet, place mozzarella on top, season the mozzarella with salt and pepper, and transfer to the oven to finish (oven time/temperature not stated).
12. For the broccoli rabe: heat 1 teaspoon olive oil in a pan, add the broccoli rabe, sauté quickly until you get some color, season with salt, pepper and red pepper flakes, and finish with a touch of lemon juice.
13. Drain the spaghetti and lightly season with olive oil, salt and pepper, and a touch of fresh parsley. Add 1 teaspoon of marinara sauce to the pasta and toss in torn basil leaves.
14. To plate: place a portion of the sautéed broccoli rabe in the center of the plate and spoon a little sauce underneath it; place the chicken parm on top of the broccoli rabe. Twirl the spaghetti in a bowl to form a nest and place it on the plate beside the chicken.
15. Finish with a little extra marinara sauce and a grating of aged Parmesan over the dish.

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

Filling

• 2 lb (907g) chicken thighs, boneless, skinless (or boneless skinless chicken breast, rotisserie chicken, leftover cooked chicken)
• 4 tbsp unsalted butter
• 1 carrot, medium diced
• 1 onion, large, diced (or leek, garlic)
• 1 stalk celery, medium diced
• 2 sprig fresh thyme, whole sprigs
• 1 bay leaf, whole
• 1/2 cup white wine
• 7 tbsp all-purpose flour
• Kosher salt, to taste
• Freshly ground black pepper
• 4 cup chicken bone broth, kept hot (or beef stock, low-sodium chicken stock)
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1/4 cup parsley, finely chopped
• Tabasco (or a pinch of cayenne, another hot sauce)
• 1 egg, large

Puff pastry

• 300g all-purpose flour
• 50g butter, room temperature
• 6g kosher salt
• 175g water

Butter block

• 2 stick butter, chilled, formed into square packet

book_ribbon Instructions

Puff pastry (dough and butter block)

1. Combine 300 gram all-purpose flour, 50 gram room temperature butter, and 6 gram salt; work the butter into the flour until it is incorporated, then add 175 gram water and bring into a shaggy dough; form into a ball, cover, and rest for about 20 minutes.
2. Make the butter block by stacking two sticks (226 gram total) of butter, beating/rolling them in parchment to form a square packet about 1/4 to 1/2 inch thick; wrap and chill.
3. On a lightly floured surface roll the rested dough into a square slightly larger than the butter block, place the butter block in a diamond orientation, fold the four points of dough over to fully enclose the butter and pinch seams to seal.
4. Roll the packet into a long rectangle and perform the first set of folds (book fold / folded-in sequence described), trimming as needed to maintain straight edges; rotate 90 degrees between turns.
5. Repeat rolling and folding for a total of four turns (one book-style initial envelope-fold then three letter folds), chilling as necessary between turns (she rests about 20 minutes before the final turn and recommends keeping pastry cold between turns).
6. When the final turn is complete, chill the pastry; if using immediately, chill at least about one hour, but the dough can be refrigerated up to two days or frozen for longer storage.

Poach chicken & make filling

1. Heat the chicken bone broth until hot and bring to a simmer, then lower to a gentle simmer and add 2 pounds boneless skinless chicken thighs; poach until cooked through and keep the broth hot for the filling.
2. Remove the cooked thighs from the broth and set aside to cool slightly; reserve the hot broth.
3. Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat, add the diced carrot, diced onion, and diced celery and cook over medium until softened but not browned, about 8 to 10 minutes.
4. Add 2 sprigs fresh thyme and 1 bay leaf to the vegetables during the cook.
5. Add 1/2 cup white wine to the pot, cook until the wine has almost entirely evaporated, then shred the cooked chicken and cut any long strands so the pieces are bite size.
6. Sprinkle 7 tablespoons all-purpose flour evenly over the vegetables and stir so the flour adheres and cooks in the fat until it starts to stick to the bottom of the pot.
7. Ladle the reserved hot chicken broth in gradually, stirring after each ladle until smooth; after more than half the liquid is incorporated and lumps are gone, add the rest and bring the mixture to a boil to fully thicken.
8. Reduce to a simmer, add the shredded chicken back to the pot, stir in 1/2 cup heavy cream, then season with kosher salt and plenty of freshly ground black pepper; taste and adjust seasoning.
9. Turn off the heat and stir in 1 cup frozen peas, about 1/4 cup finely chopped parsley, and Tabasco (she suggests roughly 6 or 7 dashes as a guide); pick out any large thyme stems or the bay leaf before assembling.
10. Cool the filling completely before assembling the pie; the recipe yields about two quarts of filling and benefits from being made in advance and refrigerated so it is cold at assembly.

Assemble and bake

1. Preheat the oven to 425F and place a foil-lined baking sheet in the oven to catch drips.
2. Beat 1 large egg until streak-free to make an egg wash.
3. Roll the chilled puff pastry to a thickness of roughly a generous 1/8 inch, cut to fit the skillet with about a 1.5 inch overhang (save scraps).
4. Place cold filling into a skillet (she uses the same skillet used for poaching), brush the skillet rim with egg wash, drape the pastry over the filling, crimp the edges to seal, brush the pastry surface with egg wash and sprinkle with cracked black pepper, then cut steam slits in a radiating pattern.
5. Bake at 425F; check at about 20 minutes and when the pastry surface starts to brown reduce the oven to 375F and continue baking until the center is puffed, browned, and the filling is bubbling (she estimates about 45 to 55 minutes total bake time as a guideline and notes actual time may vary).
6. Remove from the oven and let the pot pie rest to cool and set for at least about 15 minutes before serving.

military_tech Why This Recipe Stands Out

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

grocery Ingredients

Wings

• 6 chicken wings
• Baking soda, to taste
• Potato starch
• Salt, to taste
• Frying oil

Ranch dressing

• Dill, finely chopped
• Chives, finely chopped
• Mayonnaise
• Sour cream
• Buttermilk
• Onion powder
• Garlic, finely grated (or garlic powder)
• Garlic powder
• Salt, pinch
• Fresh cracked pepper, freshly cracked
• Water

Blue Cheese dressing

• Sour cream
• Mayonnaise
• Buttermilk
• Garlic, finely grated (or garlic powder)
• Salt, sprinkle
• Blue cheese, crumbled

Buffalo sauce

• Frank's RedHot
• Butter
• Honey
• Paprika
• Cayenne pepper
• Garlic powder

Buffalo dry rub

• Onion powder
• Garlic powder
• Brown sugar, to taste
• Nutritional yeast, to taste
• Cayenne pepper
• Dry mustard
• Buttermilk powder
• Paprika

To serve

• Carrot sticks, cut into sticks
• Celery sticks, cut into sticks

book_ribbon Instructions

1. Combine baking soda, potato starch, and salt in a large bowl and whisk to fully combine.
2. Optionally put on gloves, add the wings to the bowl, and toss so each wing is fully and evenly coated; press the coating into the skin by hand as needed.
3. Arrange coated wings on a wire rack set over a baking sheet without the pieces touching and refrigerate for between 6 and 24 hours to dry the skin.
4. Make the Ranch: chop dill and chives very fine, then mix them with mayonnaise, sour cream, a little buttermilk, a little onion powder, a few grated garlic cloves (or garlic powder as an optional substitute), a pinch of salt, and fresh cracked pepper; whisk to combine and add a splash of water to thin if desired. Cover and refrigerate.
5. Make the Blue Cheese dressing: combine a bit of sour cream, mayonnaise, buttermilk, a few finely grated garlic cloves, a little salt, and crumbled blue cheese; mash some of the blue cheese into the mixture to create both creamy and chunky textures. Cover and refrigerate.
6. Prepare to fry: heat frying oil in a heavy-bottomed pot and monitor the temperature with an instant-read thermometer.
7. First fry (cooking stage): heat oil to 300°F–320°F. Fry wings in batches (about 6 wings at a time), moving them constantly so nothing sticks and adjusting heat to keep the oil between 300°F and 320°F, for about 6 minutes. Remove and let drain while you cook the remaining wings; keep flats and drums separated.
8. Make the Buffalo sauce: over medium to medium-low heat whisk Frank's RedHot, butter, honey, paprika, cayenne pepper, and garlic powder until everything melts together into a single sauce; if it begins to separate, whisk very hard for about 15–20 seconds to bring it back together. Set aside.
9. Make the Buffalo dry rub (optional): whisk together onion powder, garlic powder, brown sugar, nutritional yeast, cayenne pepper, dry mustard, buttermilk powder, and paprika until evenly combined.
10. Second fry (crisping stage): heat oil to 375°F–400°F. Because the wings are already cooked, add all the wings at once if desired and continue moving them so they do not touch; fry until the outside is golden brown and crispy. Remove when they reach a golden brown color and rest until you hear the first crunch.
11. Coat and finish: pour the Buffalo sauce over the wings and toss to coat, or toss the wings with the dry rub if you prefer the dry option.
12. Serve the wings with both Ranch and Blue Cheese dressings and carrot and celery sticks.