135 minutes
Delicious crispy chicken wings paired with a unique blue cheese and pickled celery dip, perfect for any gathering.
Chicken Wings, cut at the joint
0 lb
tablespoons
Black Pepper, freshly ground
tablespoons
Garlic Clove, minced
each
Jalapenos, sliced
each
cups
Lemon, zest and juice
each
cups
cups
cups
cups
Cumin Seeds
teaspoons
teaspoons
Celery Stalk, diced
each
Blue Cheese, crumbled
0 oz
cups
1. Marinate Chicken Wings
Combine chicken wings with sea salt, black pepper, minced garlic, sliced jalapeños, whole milk, and the grated zest and juice of one lemon. Marinate for at least 2 hours or overnight in a sealable container.
2. Prepare Flour Mixture
In a large bowl, whisk together all-purpose flour, cornstarch, and sea salt to create the coating for the chicken wings.
3. Fry Chicken Wings
Heat neutral oil in a deep saucepan to 350°F. Dredge marinated chicken wings in the flour mixture and fry in batches for about 7 minutes, until golden brown. Drain on a wire rack over a sheet pan.
4. Fry Jalapeños
Dredge the jalapeño slices in the remaining flour mixture and fry until crispy.
5. Make Pickled Celery
Simmer cider vinegar, cumin seeds, black pepper, granulated sugar, and sea salt in a small saucepan. Add diced celery and let it pickle slightly.
6. Prepare the Dip
Combine the pickled celery with crumbled blue cheese and sour cream, stirring until smooth.
7. Serve
Present the crispy chicken wings with the blue cheese and pickled celery dip while warm.
Start with fresh, high-quality chicken wings, ensuring uniform size for even cooking.
Pat wings dry with paper towels or air dry in the fridge on a wire rack to remove moisture and achieve crispiness.
Taste and adjust the seasoning of the wings, dip, and pickled celery to ensure a harmonious blend.
Coat wings with a mixture of baking powder and salt to enhance browning and create crispy skin.
Use good-quality blue cheese at room temperature and balance its sharpness with honey or lemon juice.
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