Old Bay Wings with Garlic Lime Aioli
So
I used to have this thing when I was younger when I refused to eat any kind of
meat on a bone. So I, shockingly, didn’t
know the wonders of buffalo wings until I was well into my twenties. (I know, sad.) Even though they are not my go-to menu item,
once in a while I really crave them.
There
are two places in the Philly area where I am all about the wings - Byrne’s
Tavern in Port Richmond and New London Pizza in Prospect Park in Delco. Great wings if you ever get the chance. Anyhoo….
My
son LOVES old bay seasoning and hot sauce.
Those two things are literally his favorite condiments on the planet and
he douses everything he eats in one or the other. So I thought, why no combine the two? I have never seen it done before or heard of
it, so I tried it out. Below is the
fruits of my labor. A ridiculously
awesome take on buffalo wings that you will adore. With the addition of the homemade aioli as an alternative to the blue cheese dressing, it really makes these wings pop.
Old Bay Wings with
Garlic Lime Aioli
FOR
WINGS:
2
lbs chicken wings
2
TBSP old bay seasoning
¼
cup vegetable oil
½
cup cornstarch
Vegetable
oil for frying
FOR
SAUCE:
1
stick butter
Juice
and zest of 1 lime
1
tsp of old bay seasoning
1/3
cup of hot sauce (I use Frank’s original)
FOR
AIOLI:
¾
cup of mayonnaise
2
cloves garlic, minced finely
Zest
and juice of 1 lime
1
tsp of old bay seasoning
3
scallions, chopped
Pinch
of salt
Pinch
of black pepper
Method:
In
a bowl large enough to hold the wings, dump in the wings, 2 TBSP of old bay
seasoning and ¼ cup of vegetable oil.
Work mixture with your hands until every wing is evenly coated. Cover with plastic wrap and allow to marinate
for 1 to 2 hours in the refrigerator.
Let’s
make your aioli. In a medium bowl,
combine all of the aioli ingredients.
Mix well. Cover with plastic wrap
and place in the refrigerator until ready to use. (You can even make this the night before and
let the flavors really develop.)
Preheat
oven to 400 degrees.
Place
a raised wire baking rack over a baking sheet.
Spray with non-stick spray.
Arrange
the wings onto the wire rack, being sure to not overlap. Bake at 400 degrees for 20 minutes.
In
a brown paper lunch bag, dump in the cornstarch. Take the baked wings a few at a time and
shake them in the cornstarch mixture.
Place back on wire rack and let sit for about 10 minutes.
Heat
up a cast iron skillet with about 2 inches of vegetable oil to 350
degrees. Fry the wings in small batches
until brown and crispy on both sides. As
the wings are fried, place them once again on the wire rack to keep them really
crispy.
In
a small sauce pan, heat the butter, hot sauce, old bay, lime zest and juice
over low heat until all ingredients are melted and combined.
In
a really large bowl, dump the wings and sauce.
Use a pair of tongs to shake and toss the wings in the wing sauce until
completely coated.
Place
on a plate to enjoy and serve with the aioli for dipping.
As
always, get your asses in the kitchen!!
Krissi Biasiello is a native of South Philadelphia,
Pennsylvania. Cooking since she was a little girl with her large Italian
family, she decided to leave her paralegal job and shoot for the stars on FOX’s
cooking competition show, MasterChef. She beat out 43,000 homecooks
across America and came in 4th place. Under the scrutiny
of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in
the culinary world. She now shares her recipes with all of you! Her
rustic, homestyle take on everything will win you over and will definitely “get
your asses in the kitchen”.
To contact Krissi for appearances, in-home
demonstrations, catering and more, you can find her below.
Rotund Chef - Facebook
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