| Cuisine: American | Type: Lunch | Serves: 4 |
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Serving Suggestions:
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Ingredients:
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Wings: Canola oil, for frying 1 dozen chicken wings split at the joint, wing tips removed and discarded Greek Yogurt and Lemon Garlic Dipping Sauce: 1/2 cup Greek yogurt 3 tbs. finely chopped fresh chives 1 clove garlic, smashed and minced Juice of 1/2 lemon Pinch celery salt Hot Wing Sauce: 2 to 3 tbs. butter 2 tbs. chile-infused honey, such as Mike's HotHoney 2 cloves garlic, smashed and minced 2 sprigs fresh rosemary, leaves finely chopped 1 lemon, zested and juiced Crushed red pepper |
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Instructions:
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For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes. For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed. For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous. In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture. As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce. |
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Related recipes:
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2015-12-30