Recipe a day
Chef Connie's Touchdown Chicken Wings
These wings bring just enough heat to demand an ice cold beer and some fresh crudités as a welcome break. Serve with your favorite ranch, blue cheese, or go wild and free and do both!
For a PDF version of this recipe, click here.
Touchdown Chicken Wings 🏈
2 pounds chicken wings
1 cup hot sauce (we like Yellowbird's Blue Agave Sriracha)
½ cup canola oil
8 tablespoons unsalted butter
Balinese Truffle Salt (or substitute kosher)
Crudités, ranch, and blue cheese dressing, for serving (optional)
Preheat your oven to 475F. Remove the chicken from its packaging and set in a bowl to temper for 20 mintues.
Toss together the chicken wings, canola oil and a healthy pinch of Balinese Truffle Salt.
Spread onto a foil-lined, greased sheet tray in one even layer and place into your oven.
Cook, rotating every 15 minutes, until the wings are very brown and crispy, about 45 minutes in total.
Meanwhile, in a saucepan, bring the hot sauce to a simmer. Add the butter and whisk to emulsify.
Once the wings are done, place them in a mixing bowl and pour in the buttered hot sauce. Toss until well coated.
Plate the wings on a large platter alongside crudités, ranch, and/or blue cheese dressing. Enjoy spiking those wings and veggies into those dips!!!! Go Team Truffle Shuffle!