The King’s Wings
| Serves | 60 |
|---|---|
| Ingredients | Chicken |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Peter Farrand, Chief Food and Beverage Innovation Officer
Smokey Bones/The Wing Experience
Plantation, Fla.
What would a Super Bowl spread be without wings? Smokey Bones partnered with seasoning company, The Spice King, to create The King’s Wings—bone-in wings coated with the Spice of the Motherland blend. The blend boasts 20-plus spices, including ginger, cinnamon, garlic and a lot of heat. Smokey Bones’ culinary team, led by Peter Farrand, marinates the wings in the spice blend, then garnishes the cooked wings with pickled onions, cilantro and scallions.
Ingredients
40 lb. first joint and second joint jumbo chicken wings
2 cups Spice of the Motherland blend, plus more for finishing
10 cups seasoned flour mixed with a little corn starch
Vegetable oil for frying
½ lb. butter, melted
Hot sauce, to taste
Pickled onions, chopped cilantro and chopped scallions, for garnish
Steps
- In several hotel pans, combine the wings with 2 cups spice blend; toss to coat. Let marinate 12 to 24 hours.
- Drizzle wings with butter mixed with hot sauce; toss in seasoned flour until lightly breaded.
- In deep fryer, heat vegetable oil to 350 F. Fry wings in hot oil 8 to 10 minutes or until internal temperature reaches 165 F. Drain and keep warm.
- To serve, mix melted butter with more Spice of the Motherland blend and hot sauce until well combined. Toss cooked wings with warm butter mixture; top with pickled onions, cilantro and scallions.
Photo courtesy of Smokey Bones