Revamped: Pan Fried Brussel Sprouts Tossed in a Maple-Mustard Vinaigrette with Bacon Lardons, Dried Cranberries, Candied Pecans, + Crispy Shallots

My recipe for Pan Fried Brussel Sprouts Tossed in a Maple-Mustard Vinaigrette with Bacon Lardons, Dried Cranberries, Candied Pecans, & Crispy Shallots is far and away my most requested + most loved recipe during the holiday season. So, when I started getting organized for our upcoming Thanksgiving meal, I noticed that this recipe is four years old and in need of a desperate "revamping". The recipe is only changed slightly, but I added more detailed instructions to help my follow readers! Like before, it requires the same maple-mustard vinaigrette because I think it pairs with the dish like no one's business... I guess if you're not a mustard fan, you could use a balsamic reduction because that would work quite easily. But really though, listen to me and all the fans of this dish and go with the homemade dressing! Mmk? Good... moving on. Concerning the candied pecans, I will leave that up to you and what you want to do. I personally make the candied pecans, but I have used store-bought candied pecans, and no one even noticed the difference. So, by all means, if you want to save time and cut a corner, then go for it! Now, in a small pan, over medium-low heat, you're going to caramelize + crisp up those thinly sliced yummy shallots; they really bring the dish to another level. Next up on the list is cooking a shit ton of bacon... because bacon makes everything better, duhhhh. Once your bacon lardons are crispy, strain them out of their fat onto a paper towel to dry, leaving the just-rendered bacon fat in the pan. That's when you get the trimmed + halved brussel sprouts and begin to pan fry ... in BACON FAT (dun dun dunnnnnn)! Like I've said, bacon makes everything better. Crisp up the sprout halves until they have begun to brown on their flat side, and then toss all of them around to cook the other side of the brussel sprout. I know some people like their brussel sprouts to have some al dente texture, while others prefer a softer finished product. Either way, just cook them until they have reached your desired doneness. If you don't have a large saute pan that can fit all of your brussel sprouts, you might have to do 2-3 batches of them. But, thats no biggie at all! Now it's time to assemble this yummy side dish. In a large mixing bowl, add in the bacon-fat fried brussel sprouts, bacon lardons, dried cranberries, crisped shallots, and chopped candied pecans... all that is left to do is to toss all of the components together while drizzling the maple-mustard vinaigrette evenly over the dish. I suggest that you start off with just a little, and add as you go until you have the perfect amount of dressing that coats everything beautifully. And wham, bam, thank ya ma'am... YOU'RE DONE!! If you want to get a head start on this dish you could easily do any of the following: trim and halve the brussel sprouts and place them into a ziploc bag, make the candied pecans, and whip up the maple-mustard vinaigrette in a mason jar and refrigerate it. That way, you'll have most of the components done + all ready to start cooking! I hope you enjoy this holiday side dish as much as everyone else does!! Enjoy :)

Mmm, bacon lardons

golden brown + crispy shallots 

My Famous Brussel Sprouts in 2015 

So yeah, you have to make these... You'll thank me later!

For the Maple-Mustard Vinaigrette:

2T EVOO

2T Apple Cider Vinegar

4T Maple Syrup

2t Dijon Mustard

2T Grainy Mustard

2t Garlic, Minced

Kosher Salt + Fresh Cracked Black Pepper

For Candied Pecans:

1 ½C Pecans, Toasted

½C Sugar

Pinch of Salt, Cinnamon, Cardamom, Cayenne, & Chili Powder (I did a large pinch)

For the Crispy Shallots:

4-6 Large Shallots, Thinly Sliced

3T Canola Oil

Kosher Salt

For the Pan Fried Brussel Sprouts:

1T EVOO

1.5lbs Thick Cut Applewood Smoked Bacon, Cut into Lardons

2T Canola Oil

5lbs Brussel Sprouts, Trimmed and Halved

Prepared Maple-Mustard Vinaigrette

1 ½C Dried Cranberries (save a handful for garnishing the dish)

Prepared Candied Pecans, Roughly Chopped (save a handful for garnishing the dish)

Prepared Crispy Shallots

Kosher Salt + Fresh Cracked Black Pepper

Directions:

1. For the Maple Mustard Vinaigrette: In a mixing bowl, whisk together all of the ingredients until combined. Season it with salt & pepper to taste. Refrigerate the dressing aside until ready to add to the brussel sprouts.

2. For the Candied Pecans: Preheat the oven to 350 degrees and spread the pecans on a baking sheet and bake for 5 minutes until just toasted. Remove from the oven and let it cool. Meanwhile, pour the sugar into a medium saucepan and cook on medium heat, stirring with a wooden spoon while the sugar melts. Keep stirring until the color turns a medium amber color. Once that color is reached, add in the pecans to the pan and quickly stir to coat. As soon as they are coated, spread them onto a baking sheet and sprinkle with the salt, cinnamon, and cayenne. Let them cool completely before adding them to the dish (after they have hardened, you can chose whether or not you want to chop them up or leave them whole).

3. For the Crispy Shallots: Heat a large sauté pan over medium heat and add in the canola oil. Next, toss in the thinly sliced shallots, along with a heavy pinch of salt and sauté them, stirring occasionally, until the shallots caramelize to a golden brown color and start to get a little crispy.  It is very important to not rush this process, so keep a constant eye on the shallots because they can burn quite quickly.  Remove the perfectly crisped shallots from the pan and put them into a bowl, and set them aside until you are ready to assemble the dish.

4. Crisping up the Bacon Lardons: In a large, deep sauté pan, bring the olive oil to medium-high heat and in the bacon cubes. Cook the bacon until they are very crispy and the bacon has rendered all of its fat. Remove the crispy bacon with a slotted spoon and drain on a paper towel-lined plate (leaving the fat in the pan).

5. For the Pan Fried Brussel Sprouts: Add in the vegetable oil into the rendered bacon fat and bring it to high heat. Gently place the halved brussel sprouts face side down (or the flat side), and season with salt & pepper. Cook them until they have browned and caramelized, and they have become slightly crispy in texture, about 10-15 minutes (if you have a big enough sauté pan to fit all of your brussel sprouts, then extend the time of cooking to 20-25 minutes; however, if you do not, then you will have to do several batches in order for all of the brussel sprouts to reach your required crispiness and doneness). After they have browned, using tongs, toss the brussel spouts to continue sautéing to cook the brussel sprouts all the way through, about 3-5 minutes (I prefer my brussel sprouts on the crisper side, but some people like to cook them longer until they are soft).

6. Assembling the Dish: Once they have all been cooked and have reached your desired doneness, remove the cooked brussel sprouts to a large mixing bowl. Drizzle the prepared maple-mustard vinaigrette over the cooked brussel sprouts, tossing to cover all of them. Add in the bacon lardons, dried cranberries and chopped candied pecans, and toss once again. Season with salt & pepper if needed. Place the glazed brussel sprouts onto a serving platter and garnish with the remaining handfuls of dried cranberries, candied pecans and the crispy shallots. Serve immediately and enjoy while they are still warm!!

Herbed, Roasted Chicken Salad Fresh Raspberries, Crumbled Gorgonzola, Praline Pecans, Chopped Fuji Apple, Shaved Red Onion, Spring Lettuce Mix, + Creamy Poppy Seed Dressing

Springtime is quickly approaching the South, y'all. This can only mean that I can enjoy the weather outside on our porch for hours on end, go to the local farmer's market, and make yummy meals that are so fresh that they don't weigh you down. It's truly a gorgeous sight to see when all of Buckhead's flowers begin to bloom and I can actually enjoy it with the top down of my convertible. So when we went to the grocery store yesterday, we were craving something light and refreshing, and ultimately a salad is what we decided on. It begins with herbed, roasted chicken that is unbelievably moist. The rest of the recipe is easy-peasy. You just add all of the ingredients into a large salad bowl and toss it together. I love the balance of flavor that you get when adding fruit and cheese... one is slightly acidic + sweet while the other is creamy + salty. Raspberries and Gorgonzola just seems to be a match made in heaven, quite honestly. And hey, all cheese pairs beautifully with apples as well. But the other ingredients play their part as well, the thinly shaved red onion gives the dish a pop, the praline pecans give it some crunch, and the spring lettuce mix just soaks all of that goodness up. I love to pair creamy poppy seed dressing with any kind of fruit salad, so I made a classic recipe that is boosted up with some garlic, lemon zest, and white balsamic reduction. Really all you have to do is toss the salad together and enjoy :)

For the Herbed, Roasted Chicken:

2 Skin-On, Bone-In Chicken Breasts

2T Dried Herbs (we used a mixture of basil, thyme, oregano, & cilantro)

2T Olive Oil

Salt & Pepper, To Taste

2-3T White Balsamic Reduction

¼C Fresh Herbs (we used a mixture of basil, thyme, parsley, & oregano

¼t Dried Red Pepper Flakes

For the Creamy Poppy Seed Dressing:

¾C Mayo

¼C Buttermilk or Heavy Cream (you can add a little more or a little less if you want it thicker)

3T White Balsamic Reduction

6T Sugar

8t Apple Cider Vinegar

1 Lemon, Zested

1 Garlic Clove, Finely Grated using a Microplane

4t Poppy Seeds

Kosher Salt + Fresh Cracked Pepper, To Taste

For the Salad:

Prepared Herbed Roasted Chicken, Pulled into Pieces

6oz Spring Lettuce Mix

8oz Fresh Raspberries

1C Praline Pecans (roughly chopped)

½C Crumbled Gorgonzola

½ of a Red Onion, Thinly Shaved or Sliced

1 Fuji Apple, Diced

Prepared Poppy Seed Dressing

Directions:

1. Preheat the oven to 350 degrees and line a baking sheet with tinfoil and spray with Pam.

2. For the Herbed, Roasted Chicken: Start off by washing and drying the chicken breasts and then toss them in the mixed dried herbs, olive oil, salt, and pepper. Roast the chicken breasts in the prepared pan in the oven at 350 degrees for 35-45 minutes. Once they have cooled, discard the skin, remove the meat from the bones, and pull the chicken into bite size pieces by hand. Place the pulled chicken into a small mixing bowl and toss it with the white balsamic reduction, fresh herbs, and dried red pepper flakes. Season it to taste with more salt and pepper if needed. Set the chicken aside while you assemble the salad.

3. For the Creamy Poppy Seed Dressing: Put the mayo into a mixing bowl and whisk until it is smooth with no lumps remaining. Slowly drizzle in the milk, whisking to combine; until you have reached you desired thickness. Finely grate a lemon for its’ zest and a large clove of garlic using a Microplane, and add it into the mayo mixture. Stir in the remaining ingredients and season to your liking. Set aside while you make the salad.

4. For the Salad: In a large salad bowl, add in the spring mix, fresh raspberries, chopped praline pecans, crumbled Gorgonzola, shaved red onion, diced Fuji apple, and herbed roasted chicken. Toss those ingredients together until they are evenly distributed throughout the spring lettuce mix. Lastly you can either add the dressing, and then coat the entire salad with the dressing or you can serve the salads individually and drizzle the dressing over the top of each portion. 

Mixed Citrus Salad with Thinly Shaved Shallots, Cubed Feta Cheese, Fresh Mint Chiffonade, a Drizzle of Homemade Spicy, Fresh Cracked Pepper Honey and Champagne Vinegar Vinaigrette, Olive Oil, + Fleur de Sel

Okay guys, prepare yourself mentally... I'm really going out of the box today with this recipe. It doesn't have butter, it doesn't have bacon, or buttermilk, or a crispy outer coating, or anything southern really ((let the shock set in for a few seconds)). This is something healthy and gorgeous and vegetarian. Woah, I know. At the peak of winter, every citrus fruit is practically at its best, so why not use them to our advantage? I bought multiple citrus... blood oranges, cara cara oranges, navel oranges, ruby red grapefuits, clementines, tangelos, meyer lemons, and limes (and probably more that I can't even think of). I'm not going to lie to you, prepping the citrus for the salad can be tedious and time-consuming, but if you're willing to eat a piece of artwork, like this dish, it's so worth it. Pretty much, you have to remove the rind and the bitter pith, leaving behind gorgeous "carpaccio" style slices. After you've done every citrus, the hard work is pretty much done! Arrange a plate with the prepared citrus in any colorful manner you like. I decided to do a rainbow/ombre pattern and I think it looked fabulous! Next, I whipped up a delicious and easy-breezy dressing to drizzle over the top. It's made with honey, raspberry champagne vinegar (you can use any flavor really though), dried red pepper flakes, and fresh cracked pepper. Cube up or crumble some fresh feta over the top of the citrus, followed by a drizzle of the homemade honey dressing and olive oil. I finished it all off with a scattering of mint chiffonade and a sprinkle of fleur de sel. The salad is so juicy and practically explodes in your mouth. The cheese offsets all of the acidity and heat because of its delicious creaminess, while the spicy + peppery honey perfectly accents all of the other components. Finally the fresh mint gives the dish a final herbaceousness that should not + cannot be missed. I really hope y'all get around to making this unique salad because it is so different than anything that I have made before. I imagine it would be fabulous during the spring or summer as well... with a bottle of white wine!! Enjoy :)

For the Spicy Fresh Cracked Pepper Honey + Champagne Vinegar Vinaigrette:

¼C Orange Blossom Honey

2T Champagne Vinegar

½t Fresh Cracked Pepper + Dried Red Pepper Flakes

 

For the Mixed Citrus Salad:

3 Blood Oranges

1 Ruby Red Grapefruit

1 Cara Cara Orange

1 Navel Orange

2 Clementines or 1 Tangelo

1 Meyer Lemon

1 Lime 

Cubes or Crumbles of Fresh Feta Cheese

Fresh Mint, Chiffonade

1-2 Shallots, Thinly Shaved

Prepared Honey Vinaigrette (listed above)

Drizzle of Extra Virgin Olive Oil

Flakes of Fleur de Sel, For Sprinkling

 

Directions:

1. For the Homemade Honey Vinaigrette: In a mason jar, add the honey, champagne vinegar, fresh cracked pepper, and dried red pepper flakes. Shake the heck out of it until the dressing is cohesive, the honey has dissolved into the champagne vinegar, and the pepper/red pepper flakes are speckled throughout the vinaigrette. Set it aside until you are ready to use.

2. Preparing the Citrus: Slice the different citrus fruit into rounds, and then using very sharp kitchen scissors, carefully cut off the rind, making sure to get rid of the white bitter pith. Gently remove any seeds. Continue until all of the citrus have been finished and resemble a citrus “Carpaccio”.

3. Preparing the Salad: Cut the big block of fresh feta cheese into small cubes (or you can also decide to crumble it as well if you prefer). Shave a few shallots, using a kitchen mandolin, until you have thin slices of the onion. Chiffonade the fresh mint into small strips.

4. Assembling the Salad: Scatter a thin layer of the shaved shallots on the bottom of your serving dish. Shingle and layer the prepared citrus rounds in an overlapping fashion, so that they cover the entire plate (we decided to go in a rainbow colored scheme, but you could also do random or strips of color if you please). Place the cubes of feta into any holes that you see that need to be filled on the plate. I also scattered some crumbles on top, just for a little extra. Drizzle as much of the spicy honey vinaigrette as you want all over the salad, making sure to get all of the fresh cracked pepper + dried red pepper flakes (these ingredients really balance against all of the sweet flavors of the dish). Drizzle a few spoonfuls of olive oil on top of the dressing as well. Finish by garnishing with a sprinkling of fleur de sel and chiffonade mint.

5.  Enjoy this refreshing salad with a glass of white wine!

Copycat Recipe: Zoe’s Kitchen Protein Power Plate with Greek Yogurt Marinated Grilled Chicken, Greek Feta Coleslaw, + Caramelized Onions

Zoe’s Kitchen Protein Power Plate with Greek Yogurt Marinated Grilled Chicken,
 Greek Feta Coleslaw, + Caramelized Onions

Some of my fondest memories come from my days at the University of Alabama, well y'all probably already know that, haha. And one of our favorite places to get a quick + healthy lunch was at Zoe's Kitchen. Our go-to meal was their Protein Power Plate. It's fabulous, fresh, and doesn't weigh you down the rest of the day. Their dish consists of a greek vinaigrette feta coleslaw that is topped with grilled chicken and a mound of luscious, sweet caramelized onions. It seriously was the perfect way to start the day, or end the night really. And for a while now, I have been wanting to recreate it myself at home. Because I mean, look at its' components... it should be a breeze. I found a great recipe for greek yogurt marinated grilled chicken, and honestly I can't wait to make it over + over again. It would be great on tacos, in other salads, or just as a main entree. It blackens nicely on the grill, yet retains the moisture from the greek yogurt marinade. For a little extra sweetness, I drizzled my grilled chicken with a little white balsamic reduction-- and it was perfection. Who doesn't like tangy + sweet?! You can make your own reduction at home or you can pick up a handy-dandy store-bought brand at the grocery store. It's as simple as that! The coleslaw is heavy on the onions, which we love, but if you're not so into that... then feel free to not use the red onions. The vinaigrette recipe makes a big batch, so only use enough to lightly coat the coleslaw. You don't want it soggy or drowned in a bunch of liquid. And don't skimp on the feta because it adds a nice saltiness and creaminess to the coleslaw. All you have left to do is caramelize a shit-ton of onions (the more the better, in our humble opinion). Then, just load it into a big bowl and drizzle a little more reduction, as well as some extra crumbled feta... and dinner is served!! I can see this meal becoming a weekly tradition for us, that's how much we liked it!! Enjoy :)

For the Greek Yogurt Marinated Grilled Chicken:

16oz Greek Yogurt (try to use a thick yogurt)

2-inch Piece of Fresh Ginger, Peeled & Grated

4 Cloves of Garlic, Minced into a Paste with Salt

1t Ground Cumin, Red Chile Flakes, Kosher Salt, Pepper, & Greek Seasoning

½t Dried Oregano

2-4T Sugar (depending on how much sweetness you like)

1 Lemon, Juiced + Zested

4 Bone-in, Skin-on Chicken Breasts

Extra Virgin Olive Oil (for greasing the grill)

White Balsamic Reduction, For Drizzling

For the Greek Vinaigrette:

½C Red Wine Vinegar

¼C Honey or Agave Syrup

3 Garlic Cloves, Minced

1T Fresh Basil, Minced

1t Fresh Oregano, Minced

½t Dried Marjoram

1t Red Pepper Flakes

1 Lemon, Juiced + Zested

¾C Extra Virgin Olive Oil

Salt & Pepper, To Taste  

For the Greek Feta Coleslaw:

2 Bags of Shredded Angel Hair Coleslaw (the thinly shaved kind)

¼ Red Onion, Shaved

¼C Fresh Parsley, Chopped

1 Small Handful of Fresh Oregano, Chopped

8oz Crumbled Feta Cheese

6 Green Onions, Thinly Sliced

¼C Minced Chives

Prepared Greek Vinaigrette (to taste, as little or as much as you want)

For Serving:

Caramelized Onions

Crumbled Feta

Minced Chives

White Balsamic Reduction

Directions:

1. Marinating the Chicken: In a small bowl, combine yogurt, ginger, garlic, cumin, chile flakes, salt and lemon. Whisk until smooth and pour into a baking dish. Place the chicken breasts in the yogurt mixture and cover with plastic wrap and refrigerate for a couple of hours or up to a day to marinate.

2. Grilling the Chicken: When ready to grill, heat a very clean grill to medium. When the grill is hot, brush with the oil and place chicken on the grill, skin side down. Cook until the skin is brown and crispy, about 5 minutes, and then flip. Cook another 5-10 minutes, covered, until chicken is fully cooked. Remove chicken from grill and let rest 5-10 minutes before pulling meat off the bone and shredding or slicing it. Drizzle the chicken with some White Balsamic Reduction.

3. For the Greek Vinaigrette: Combine first 8 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper. Keep refrigerated in an airtight container for up to 1 week.

4. For the Greek Coleslaw: Combine all ingredients in large mixing bowl thoroughly. Let sit in refrigerator for at least an hour. Add in some of the prepared Greek Vinaigrette (just enough to coat the coleslaw, but not drown it and make it soggy). Taste for seasoning and adjust if necessary. Serve cold.

5. For Serving: Spoon some of the Greek coleslaw into a bowl and top it with some grilled chicken. Garnish with a pile of caramelized onions, crumbled feta, minced chives, and a little drizzle of more white balsamic reduction. Enjoy.

source: greek vinaigrette. greek coleslaw. greek yogurt marinated chicken.

Tailgatin' Thursday: Confit Chicken Wings with Homemade Sriracha-Bourbon Caramel Sauce, Buttermilk Bleu Cheese Dessing, + Italian-Style Shaved Carrot and Celery Slaw

Confit Chicken Wings with Homemade Sriracha-Bourbon Caramel Sauce, Buttermilk
Bleu Cheese Dessing, + Italian-Style Shaved Carrot and Celery Slaw

Tailgatin' Thursday is back and it's back with a bang, my friends!! I'm going to go ahead and tell y'all that this is an-honest-to-goodness-fancy-ass game day treat. Fried Chicken wings are a staple at any table on a Football Saturday. And it's not specific to any region. It is just good 'ole American comfort food at its' best. We don't feature many wing recipes around PLC, but when we do, it's always worth the effort. Wings are sometimes brined, most of the time coated with flour, and always deep fried in a vat of hot oil. What's not to love? Well then, how could these be any different from all the others, you may ask. Y'all, the answer is simple, and that is they are CONFIT CHICKEN WINGS. We are lovers, cough cough, obsessors of duck confit or anything confit (if we're gonna get technical). So, when I ordered a confit duck leg at one of our favorite local sandwich places, Muss + Turner's. It just suddenly clicked... I wonder if I could do this with chicken wings. I am positively, genuinely, and overwhelmingly happy to report that this oddity of an idea is completely + utterly deep fried perfection. To make cooking easier, we did most of the work the day before (a.k.a Friday afternoon and night), so that we wouldn't have much to do while the games were on. This meant we needed to place all the chicken into a deep pot, place it on the stove, cover with canola oil, and slowly bring it up to 200 degrees. Then you place it into a preheated oven to cook for roughly an hour. This will cook the meat, slowly but surely, making them super moist on the inside, yet leaving the skin slightly flabby + soft, rendering out a bunch of excess fat that isn't even needed. THIS IS A GOOD THING DO NOT FEAR.

the wings after slow-cooking in their big pot of oil, see the excess fat at the top??

After slow-cooking, remove the wings from the hot oil and drain on paper towels, making sure to remove access moisture and oil as much as possible. I actually let my wings sit on the paper towels at room temperature for about an hour or so to cool down a bit and aid in draining. Then y'all just pop those suckers into a container and refrigerate overnight. This is possibly the most important step in the entire recipe because, technically, you should be able to fry the wings after about an hour or two of resting & drying, BUT DON'T. When I did this, my wing skin just never ever ever ever got crispy. I believe it is was due to the fact that there was still so much leftover moisture. Now that the wings are-a-chillin', it's time to make the BEST part of the whole-damn-dish, and that's the Homemade Sriracha-Bourbon Caramel. Yes, I didn't mess that up... sriracha. caramel. bourbon. sea salt. All in one sauce. We were literally drooling over this concoction; our minds were racing with ideas of how to use it next (sriracha caramel over pumpkin ice cream... apple cider floats with sriracha caramel... sriracha caramel apple pie). This shit is gonna get weird. But, weird in a good way, believe you me. It's a salty-sweet-boozy goodness that must be kept in your fridge at all times, and if not, at least it should be made for these wings. 

homemade sriracha-bourbon caramel wing sauce + confit chicken wings (pre-cornstarch)

Making the caramel is a cinch; however, I certainly recommend whipping it up while the wings are in the oven because it will be that much easier on you the next day... just make sure you refrigerate it as well. The last step of preparation is totally up to you and that's the making of the Buttermilk Bleu Cheese Dressing. It's is overly easy to prepare as well and letting the flavors meld for a little bit ain't neva hurt a thang, butter bean. OKAY OKAY, enough about the prepping, now onto the next day (a.k.a. Football Saturday). Pull the chilled wings out and once again dry as much as possible, and then toss them in a light coating of cornstarch. Bring the 1Q of Peanut Oil to 400 degrees that way the wings will get finger-lickin'-skin-pickin' crispy. 

deep frying, the south's favorite, and most famous, past time

While the wings are frying in the golden goodness that is oil, it's time to make the caramel sauce that will coat the wings. I simmered the prepared caramel, Asian chili-garlic sauce, red pepper flakes, and butter until a cohesive sauce was made and it was thick enough to coat a wing. I left the amount of spice + butter up to you, as we are so spicy-friendly that we tend to overdo it. So add a little bit of chili-garlic sauce and red pepper flakes at a time, tasting to your preference. If it does get a little too spicy, add a little more butter. If I could share one tidbit of life advice with you, it would be not to be afraid of butter, it's the elixir of life. Toss the fried confit chicken wings in your extra-special-it-should-only-be-used-on-special-occasions-it-is-so-good caramel sauce and garnish them with a sprinkling of toasted sesame seeds and a pinch of red pepper flakes. 

fried + sauced + tossed

resist the temptation to gobble these down before you can even plate them

Serve the wings with some of the Homemade Buttermilk Bleu Cheese Dressing to cool the wings down a bit. And if one fancy ass twist on the original isn't enough, I decided to revamp the whole boring "side of carrot and celery sticks" into a slaw. I shaved carrots and celery, minced green onion, and then tossed it in a light vinaigrette. It is the perfect acidic component to partner up against the decadent wings and rich dressing. To seal the deal, I got a "these are the best wings I've ever had in my whole life" outta my Mountain Man. And that's one hell of a stamp of approval, y'all!! Enjoy :)

up close + personal of the fancy "carrot + celery stick" slaw

For the Homemade Sriracha-Bourbon Caramel:

1C Sugar + ¼C Water

½C Heavy Cream + 3T Sriracha Sauce

1T Bourbon

Heavy Pinch of Salt 

For the Confit Chicken Wings:

4lbs Chicken Wings + Drumsticks

2Q Canola Oil + 1Q Peanut Oil

Cornstarch, For Coating (after chilling)

For the Sriracha-Bourbon Caramel Wing Sauce:

1C Homemade Sriracha-Bourbon Caramel (room temperature)

1-2T Asian Chili-Garlic Sauce

½t-1t Red Pepper Flakes (depending on how hot your like it)

4-8T Unsalted Butter (the more better you add, the less spicy it will be as well)

For the Buttermilk Bleu Cheese Dressing:

½C Homemade Mayo + ¼C Sour Cream

2T Buttermilk Powder + 1T Well-Shaken Buttermilk

2T White Wine Vinegar

¼t Worcestershire Sauce

1t Sugar  

¼t Garlic Powder + Onion Powder

1T Fresh Chives + Fresh Dill

½C Crumbled Buttermilk Blue Cheese

 

For the Italian-Style Shaved Carrot and Celery Slaw:

½C Shaved Carrots (using a vegetable peeler)           

½C Shaved Celery (using a vegetable peeler)

1 Green Onion, Minced

2T White Wine Vinegar

1T Olive Oil

1T Sugar

¼t Dried Oregano + Dried Basil

Salt & Pepper, To Taste

Directions:

1. For the Confit Chicken Wings: Adjust oven rack to lower-middle position and preheat oven to 225°F. Place 2Q canola oil and chicken wings in a large oven-safe Dutch oven. Heat over medium-high heat, stirring occasionally, until it registers 200°F on an instant-read or deep-fry thermometer. Cover pot and transfer to oven. Cook until chicken wings are tender but not browned, 40 minutes to 1 hour (chicken should be tender but not falling apart). Remove pot from oven. Transfer chicken with a wire mesh spider to a rimmed baking sheet lined with paper towels. Allow chicken to rest in the fridge, covered, overnight or for at least 12 hours.

2. Making the Homemade Sriracha-Bourbon Caramel: Simmer sugar and ¼ cup water on medium heat, swirling pan (NOT stirring) for about 15 minutes, or until a deep amber color is reached. During that time, whisk together the heavy cream and Sriracha sauce until smooth and incorporated. Then turn off burner, remove from heat and slowly add Sriracha cream while stirring. Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring. Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator, and bring to room temperature or heat in a warm water bath before using (if needed).

3. For the Buttermilk Bleu Cheese Dressing: Combine mayonnaise, sour cream, buttermilk powder, and buttermilk in small bowl; mix until smooth. Stir in vinegar, Worcestershire sauce, sugar, seasonings, and herbs until well blended. Fold in cheese. Refrigerate until ready to use.

4. Frying the Wings: Once the wings have chilled, lightly coat them in cornstarch, making sure to shake off any excess. Meanwhile, heat the 1Q of peanut oil in a deep fryer to 400°F. Carefully add the wings, in small batches, and cook until golden brown + extra crispy, about 10-12 minutes (depending on your fryer). While the wings fry prepare your sauce.

5. For the Sriracha-Bourbon Caramel Wing Sauce:  When ready to serve, combine caramel, chili-garlic sauce, red pepper flakes, and butter in a small saucepan over medium-low heat and cook, stirring occasionally, until butter is completely melted and the sauce is smooth. Transfer to a large bowl and immediately toss the hot, crispy wings in the sauce until they are completely coated.

6. For the Italian-Style Shaved Carrot and Celery Slaw: In a medium mixing bowl, toss together the shaved carrots, shaved celery, and minced green onion. In a small bowl or Mason jar, whisk or shake together the vinegar, oil, sugar, and seasonings until fully incorporated. Right before serving, toss the slaw with the vinaigrette until coated. Serve on the side with the wings.

7. Serving: Place the wings onto a serving plate and drizzle over any excess or leftover caramel for extra flavor. Sprinkle some toasted sesame seeds and red pepper flakes on top for garnish. Spoon some of the homemade bleu cheese dressing onto the plate and finish with a pile of the slaw. Enjoy while the wings are still hot and crispy!!

source: homemade blue cheese dressing.

Read. To. EATTTTTTT :)