Wing wars!

Buffalo vs Garlic-parm

+Bleu Cheese

Ingredients:

Prepping Chicken Wings

2 dozen wings

2 tablespoons kosher salt

Procedure:

1. Place wings in a bowl and season with salt . Mix up the wings until fully incorporated.

2. Place into the fridge for 1 hour. The salt will release any excess moisture in the wing which in turn will make for a CRISPIER, CRISPIER wing once its fried.

Garlic Parmesan Sauce

2 cups canola oil

8 garlic cloves

1 tablespoon white wine vinegar

1 tablespoon dijon mustard

3 lemons juiced

2 cups shredded parmesan cheese

2 egg yolks

to taste kosher salt

to taste ground black pepper

Procedure:

1. Place garlic cloves, vinegar, mustard, lemon juice, parmesan cheese, and egg yolks into a blender.

2. Blend on high until everything is fully emulsified and has created a semi thick base.

3. Season with salt and black pepper.

4. Lower the blender speed to low and slowly drizzle the oil in until you have a thick,creamy sauce. Do not add the oil to fast or else the emulsion will break. Make sure it is ThiCK enough to coat the wings.

5. Adjust Seasoning.

6. Reserve for tossing.

The O.G Buffalo Sauce

1 stick of unsalted butter (medium diced)- butter must be cold not softened

1 bottle of Frank’s Red Hot Sauce (12oz)

Procedure:

1. In a sauce pot add the Frank’s Red hot sauce.

2. Bring to a boil.

3. Slowly add the cubed butter bit by bit while whisking.

4. Add butter until fully incoporated.

5. Remove from heat and reserve for tossing.

Bleu Cheese Dip

1 cup mayo

1/2 cup buttermilk

1 teaspoon red wine vinegar

1 cup blue cheese crumbles

to taste kosher salt

Procedure:

1. In a bowl whisk everything until fully incorporated.

2. Reserve for dippin’ Baby!

NO RANCH FOR THIS! You heard me! Just ask Buffalo, New York!

Frying Wings

1. Turn the fyer up to 300 F.

2. Parfry the wings until a slightly golden brown.

3. Remove and place onto a sheet tray with a cooling rack.

4. Turn the fryer up 375 F

5. Once the wings have rested for a bit, place them back in the fryer and cook until they are crispy and golden brown.

6. Toss one dozen in the buffalo sauce and the other dozen in garlic parmesan sauce.

Now you are ready to Enjoy!