It's officially wing season, and this year, we're stepping up our wing game with a tangy, herby salad. —INGRAIN, Winter/Spring 2020
A celery salad dressed in a tangy yogurt dressing stands in for the standard celery sticks and blue cheese on the side. You can toss the wings in the sauce or break all the rules and serve it alongside. Either way, grab any beer—it’s the Super Bowl
3 pounds chicken wings
1½ tablespoons baking powder
1 tablespoon kosher salt
4 ounces (8 tablespoons) butter
2 cloves garlic
1 tablespoon sherry vinegar
½ cup Frank’s RedHot
2 tablespoons sesame seeds
3 pounds chicken wings (trimmed) dry with paper towels. Preheat oven to 400°F. Combine 1½ tablespoons baking powder + 1 tablespoon kosher salt (to taste) in a large bowl.
Chicken wings with the kosher salt mixture and arrange on rimmed baking sheets (wings should not touch). Bake wings until dark golden brown, 20 to 25 minutes.
4 ounces (8 tablespoons) butter (melted) + 2 cloves garlic (minced) + 1 tablespoon sherry vinegar + ½ cup Frank’s RedHot or other mild hot sauce in a large bowl.
Wings in sauce and sprinkle with 2 tablespoons sesame seeds (or stir sesame seeds into sauce and serve alongside). Serve immediately.
½ cup plain yogurt
1 to 2 teaspoons white wine vinegar
2 tablespoons fresh herbs (dill, chives, or cilantro)
6 small celery ribs
½ cup plain yogurt + 1 to 2 teaspoons white wine vinegar (to taste) + 2 tablespoons fresh herbs (dill, chives, or cilantro; chopped) together in a small bowl.
6 small celery ribs horizontally, place in a medium bowl, and toss with the yogurt dressing, to taste.
Lemon Pepper Wings
8 ounces (16 tablespoons) butter
2 cloves garlic
1 tablespoon lemon pepper seasoning
1 tablespoon lemon juice
Baked wings in 8 ounces (16 tablespoons) butter (melted) + 2 cloves garlic (minced) + 1 tablespoon lemon pepper seasoning + 1 tablespoon lemon juice. Serve immediately.
Looking for Super Bowl goodies? Check out A Better Bowl.