Serves: 4
Salad
Ingredients:
2 c celery hearts, sliced thinly on the bias
¼ c carrots, finely julienned
2 tbsp flat leaf parsley, chopped
8 grape tomatoes, halved
4 oz Maytag blue cheese, crumbled
2 tbsp olive oil
salt and pepper – to taste
Method:
Toss celery, carrots, parsley and grape tomatoes with olive oil and salt and pepper to taste. Divide among four salad plates. Sprinkle cheese over each salad equally.
Wings and Sauce
Ingredients:
24-32 chicken wingettes (two bone portions of the wing)
2 t peanut oil, per batch of wings you cook, since they will not all fit in a pan at the same time
½ c chicken stock
2 tbsp butter
3 or 4 tbsp t sauce, such as red hot or Texas Pete
salt and pepper - to taste
Method:
Pull the skin down from the wings, starting where the wing tip connects to the wingette. Pull the thinner or skinnier bone out, creating a “lollipop” of chicken with the remaining larger bone.
Bring peanut oil to medium high heat in a large skillet. You will need to cook chicken in several batches. Season the chicken lollipops with salt and pepper. Then sauté the chicken wings in the oil for approx. 3 ½ to 4 minutes per side, or until crisp and cooked through.
Meanwhile, place chicken stock in a small saucepan and bring to a boil. Reduce stock by just over half. Remove from heat and swirl in butter and hot sauce. Add chicken wings and toss to coat. Remove and place 6-8 wings on each plate with the salad. Serve.
Courtesy: Recess and Room Four
