Recipe: Easy Game Night Chicken Wings

Both sauces and pickled vegetables can be made ahead of time.

Ingredients

Wings:

• 1 pound fresh chicken wings, split, tips removed
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp cayenne pepper
• 2 eggs
• 2 tbsp water
• 2 cups flaked corn cereal, crushed

Quick pickle:

• 2 large carrots, cut into 3” sticks
• 2 ribs celery, cut into 3” sticks
• 1 cup white vinegar
• ½ cup water
• 1 tbsp kosher salt
• 1 tbsp granulated sugar

Wing sauce:

• ½ cup unsalted butter
• ½ cup cayenne pepper hot sauce

Buttermilk Blue Cheese Dip:

• ¼ cup buttermilk
• ¼ cup sour cream
• ½ cup mayonnaise
• ½ cup crumbled blue cheese (danish blue for a milder dip, Stilton for a more pungent dip)
• 1 tbsp fresh lemon juice
• Kosher salt (to taste)
• Freshly cracked black pepper (to taste)

Preparation

Wings:

Preheat oven to 400F.

Line a rimmed baking sheet with parchment paper and set a wire rack sprayed with cooking spray on it. In a large shallow bowl or baking dish, combine flour, salt and cayenne pepper and stir. In another bowl, whisk together eggs and water. Place the crushed cereal in another bowl.

Using tongs or your hands, toss wings in seasoned flour. Shake off excess flour and dip wings into egg wash. Let excess egg drip off, and toss in crushed cereal to coat entirely. (It is helpful to use one hand for the dry breading, and use the other for egg wash.)

Arrange breaded wings on baking sheet. Bake wings until cooked through and crispy, 35-40 minutes. Serve with wing sauce, buttermilk blue cheese dip and pickled vegetables.

Pickle:

Place carrots and celery in a mason jar or glass bowl. Combine vinegar, water, sugar and salt in a small pot and bring to a simmer. When sugar and salt are dissolved, pour mixture over carrots and celery. Set aside to cool until ready for use. This can be made ahead and stored in the refrigerator for up to two weeks.

Wing sauce:

Combine butter and hot sauce in a small pot over medium heat and whisk until butter is melted. Set aside until ready for use.

Buttermilk Blue Cheese Dip:

Whisk ingredients together, season to taste and refrigerate until ready for use. Can be made three days ahead, flavour will improve overnight.