Taste the Air-Chilled Difference®

Open Kitchen Oven Roasted Wings With Three Dipping Sauces

by , Chef, Open Kitchen, Falls Church, Virginia

Open Kitchen Oven Roasted Wings With Three Dipping Sauces

Serves 6

    • Wings
    • 3 pounds Smart Chicken wings
    • 1/2 cup shallots, chopped
    • 1/4 cup garlic, chopped
    • 1/8 cup capers, chopped
    • 1/3 cup whole grain mustard
    • 3 lemons, zest and juice
    • 1/2 cup champagne vinegar
    • 1 cup olive oil
    • 2 cups water
    • 2 large tablespoons tarragon, chopped

    Combine wings with all ingredients and marinate overnight in the refrigerator. Do not add salt to the marinade. To cook, roast in a 450°F oven for 20 minutes until crispy and well-cooked. Season the roasted chicken with salt and pepper, as desired. Let rest a few minutes and serve with dipping sauces (recipes follow).

      • Smoked Blue Cheese Sauce
      • 1 pound smoked blue cheese or regular blue cheese
      • 2 cups heavy mayonnaise
      • 3 tablespoons shallot, chopped
      • 2 lemons, juice of both, zest of one
      • 1/4 cup water
      • 1/4 teaspoon cayenne pepper
      • Chopped parsley, to garnish

      Combine all ingredients and refrigerate until ready to serve.

        • Basil Puree
        • 1 pound fresh basil, stems removed
        • 1 clove garlic
        • 1 cup olive oil
        • Salt and pepper to taste

        In a blender, combine all ingredients. Mix on high until combined. Do not over mix, as it will turn brown. Store in an air-tight container and refrigerate until ready to serve.

          • Tomato Emulsion
          • 1 large beefsteak tomato, cut into pieces
          • 1 shallot
          • 1 garlic clove
          • 2 tablespoons balsamic vinegar
          • 1 cup olive oil
          • 1/2 cup water
          • Salt and pepper, to taste

          In a blender, mix all ingredients until smooth. Refrigerate until ready to serve.

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