Neighborhood Favorite: BRGR
Wings N’At
Wings N’At
Ingredients:
1 pound chicken wings
1 ounce liquid smoke
2 tablespoons season salt
1 pound russet potatoes
Frying oil
Your favorite wing sauce
Ranch or bleu cheese dressing
Directions:
1. Toss wings in liquid smoke and season salt. Allow to cure 4 hours or overnight.
2. Cut potatoes and blanch in 300-degree oil for 3 minutes. Allow to cool.
3. Bake wings at 350 degrees for 20 minutes.
4. Raise oil temperature to 350 degrees and fry potatoes until golden brown.
5. Fry wings until golden, then toss in wing sauce. Plate wings on top of fries and drizzle dressing on top or serve on the side.
Chef Chris Davies
Chef’s note: Best served hot with an ice cold Full Pint BRGR Rare Ale.