Buffalo Chicken Wings with Amontillado IPA Cocktail

Buffalo Chicken Wings with Amontillado Recipe | Serves 4

  • 1.5 pounds chicken wings, split into drumettes and wingettes
  • Brine
  • 1 quart water, divided
  • ¼ cup salt
  • 1 T sugar
  • 1 bay leaf
  • 1 spring thyme
  • 10 peppercorns
  • 1 clove garlic, smashed

The day before, make the brine.

To make the brine: combine 1 cup of water with the salt, sugar and aromatics and bring to a boil, stirring to dissolve all of the salt and sugar.  As soon as it is dissolved, remove from the heat and pour over 3 cups of cold water.  Chill the brine, once cold add the chicken wings, cover and refrigerate at least 6 hours and up to 24 hours.

How to make Buffalo Sauce – Buffalo Sauce recipe

  • 1 quart chicken stock
  • 3 T Franks Hot Sauce
  • 2 T butter, cold cut into cubes
  • 1 T corn starch
  • 1 T water

Put the chicken stock in a sauce pan and reduce it to 1 cup. Meanwhile in a separate bowl combine the corn starch and water and mix.  Once the stock is reduced stir in the hot sauce and add the corn starch and water mix. Bring mixture to a boil until thickened, then add the butter a little bit at a time stirring as it melts into the sauce. Hold sauce until later, taste and add a pinch of salt if desired.

Blue Cheese Dipping Sauce Recipe – How to make Blue Cheese Dipping Sauce

  • ⅓ cup sour cream
  • 3 T buttermilk
  • 1 cup crumbled blue cheese
  • 1 teaspoon red wine vinegar
  • ¼ to ½ teaspoon salt depending on cheese saltiness

In a mixing bowl whisk together all of the ingredients adding salt to taste. Reserve.

Celery Apple Slaw recipe – How to make Celery Apple Slaw

  • 1 T apple cider vinegar
  • 2 T EVOO
  • Sugar to taste
  • Salt to taste
  • 1 apple
  • 2 celery ribs

Cut the apple into thin slices on a mandolin, then using a vegetable peeler, peel off shavings of the celery. Meanwhile in a small bowl combine slowly whisk the olive oil into the vinegar and add a pinch of salt and a couple pinches of sugar to taste.  Then toss the shaved apple and celery in the vinaigrette. Reserve.

When ready to finish the wings, remove them from the brine and pat dry.  In a large cast iron skillet pour a high temp frying oil such as canola or peanut or safflower about ½ inch deep in the skillet. Then heat the oil until it reaches 375F, working in batches, dust the wings in cornstarch and shake off the excess, add the wings to the pan and fry them until crispy and cooked through and golden brown, approximately 10 minutes per batch. 

Then toss the cooked wings in the buffalo sauce and coat thoroughly.  Put on serving platter with the Blue Cheese Dipping Sauce and the Celery Apple Slaw on the side.

Amontillado IPA Cocktail – How to prepare the Amontilla Cocktail

-In a pint glass-

  • 1.5 oz Lustau Amontillado Los Arcos
  • 0.5 oz dark rum
  • 2 dashes Fee Brothers Chocolate bitters
  • Add ice and stir
  • Strain into 9 oz pilsner glass previously chilled
  • Add 3-4 oz Fever Tree tonic water
  • Stir gently
  • Top it with some lemon air *

* Lemon air: combine 1 cup of filtered fresh lemon juice, 2 cups chilled water and 3 grams Sucro (or egg whites). Mix with a hand-blender until froth is created. Scoop off the froth and use to top the cocktail.

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