Salt and Vinegar Wings

Recipe courtesy of Local Three Kitchen and Bar
Show: Unique Eats Episode: Hot Lunch Spots
TOTAL TIME: 1 hr 45 min
Prep: 1 hr
Inactive Prep: --
Cook: 45 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

CHICKEN WING SAUCE:
    VIDALIA ONION SAUCE:
    • 1 tablespoon vegetable oil
    • 1 Vidalia onion, finely diced
    • 1/4 cup buttermilk
    • 1 cup sour cream
    • 2 tablespoons chopped fresh chives
    • Salt and freshly ground black pepper
    • Fresh lemon juice
      SALAD:
      • 2 stalks celery, julienned
      • 2 heads frisee, base and tops removed, chopped
      • 1 carrot, julienned
      • Salt and freshly ground black pepper
        WINGS:
        • 1 teaspoon kosher salt
        • 1/3 teaspoon citric acid
        recipe tools

        Directions

        For the wing sauce: Combine the vinegar, peppercorns, bay leaves, shallots, garlic and lemon juice in a saucepan. Bring to a simmer over medium heat and cook until reduced by half, about 15 minutes. Strain and reserve.

        For the onion sauce: Heat the vegetable oil in a small saute pan over medium heat. Add half of the onions and cook until caramelized, about 15 minutes. Set the onions aside to cool. Add the remaining onions and the buttermilk to a blender, puree until smooth, then pour into a bowl. Add the sour cream, chives and the caramelized onions and mix well. Season with salt, pepper and lemon juice.

        For the salad: In a bowl, toss together the celery, frisee, carrots and 1/3 of the onion sauce. Season with salt and pepper.

        For the wings: Preheat the soybean oil in a deep fryer or deep-sided skillet to 350 degrees F. Fry the wings until crispy and golden brown and just cooked through, 12 to 14 minutes. Remove the wings to a large mixing bowl, add the wing sauce and mix to coat. Mix together the salt and citric acid, add to the wings and toss to distribute.

        To serve: Plate the wings next to, not on top of, the salad, with the onion sauce in ramekins on the side, for dipping.

        This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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