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WINGING IT

By Kialani Rule
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The Sure Fire Way to Score Big Points This Season

Adapted from Yellow Bliss Road's recipe, Crowd Cow toyed with the spices and sauce, and added a ranch-chive dip to balance the spicy with cool. Win or lose these wings will have you smiling and doing a touchdown dance.

INGREDIENTS

  • 4 lbs chicken wings (two 2-lb packs)
  • 2/3 cup flour
  • SHOP: 100% Grass-fed, Grass-finished craft beef

    No hormones, no unnecessary antibiotics. Dry-aged beef.

  • 1 teaspoon salt
  • 1 tbs chili powder
  • 2 tsp garlic powder
  • 1 tsp pepper
  • 2 tablespoon baking powder
  • 1/3 cup to 1/2 cup hot sauce (Tolula is a good one)
  • 1 stick of European-style butter (regular is fine; but European-style will give you a creamier sauce)

For Dip:

  • 1 1/2 cup plain Greek yogurt
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup finely chopped fresh chives
  • 1 clove minced garlic
  • Zest from 1/2 lemon
  • Salt, pepper, to taste


PREPARATION

  1. Preheat oven to 450 degrees.
  2. Mix garlic, chili powder, salt, pepper, and flour in a large bowl, and toss in chicken to coat.
  3. Prep a baking tray with tinfoil and margarine or cooking spray.
  4. Heat your grill grate or grill pan to medium and dress with olive oil.
  5. Cook for 15 - 20 min. Stirring occasionally.
  6. Next, the sauce. Add 1/3 cup hot sauce to a small saucepan and a stick of butter. Heat through until bubbling slightly. Continue toying with hot sauce and butter amounts until you get the spice level you seek!
  7. Once wings look done, you will want to make sure the internal temperature of the wings is at least 165 °F. We recommend using a Thermapen for accuracy.
  8. Transfer to a large bowl, pour over sauce, and toss to coat.
  9. To make cilantro-chive yogurt dip, combine remaining ingredients and refrigerate 20 minutes before serving.
  10. ENJOY!

SHOP: 100% Grass-fed, Grass-finished craft beef

No hormones, no unnecessary antibiotics. Dry-aged beef.


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