| Level: | Advanced |
| Total: | 17 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 6 pounds fresh chicken wings, split into drumettes and flats
- Chicken Brine, recipe follows
- Dough’s Calabrian Chile Diavola Sauce, recipe follows, or your favorite hot wing sauce
- 3 tablespoons olive oil, for brushing the roasting pan
- 1/3 cup Calabrian chiles in oil, drained and chopped
- 3 tablespoons minced fresh garlic
- 3 tablespoons chopped fresh rosemary
- 6 stalks crisp celery, tops and bottoms removed, split down the middle and cut across into 4-inch sticks
- 16 ounces Dough’s Doughgonzola Dipping Sauce, recipe follows, or Gorgonzola dressing
- 1/2 gallon hot water
- 1/2 cup kosher salt
- 1/4 cup garlic cloves, smashed
- 1/4 cup honey
- 1/4 tablespoon whole black peppercorns
- 1/4 ounce fresh Italian parsley sprigs
- 1/4 ounce fresh rosemary on the stem
- 1/4 ounce fresh thyme on the stem
- 6 bay leaves
- Zest and juice of 1 large lemon
- 1 tablespoon olive oil
- 20 ounces Calabrian chiles, chopped
- 3 tablespoons minced garlic
- 1 1/2 cups chopped onions
- 2 cups white vinegar
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup Gorgonzola dolce, warmed to room temperature (if you cannot find Gorgonzola dolce, use the best Gorgonzola you can get at your market)
- 2 cloves garlic, minced
- 1/2 cups crumbled Gorgonzola
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Add the wings to a 4-quart plastic food storage container. Cover the wings with the Chicken Brine. Place a plate on top of the wings to keep them submerged, and allow the wings to brine for 4 hours in the refrigerator.
- Strain the brine from the wings and discard the brine. Place the wings back in the empty food storage container and cover with 32 ounces of the Calabrian Chile Diavola Sauce. Mix the wings to coat in the wing sauce and marinate for at least 8 hours and up to 24 hours in the refrigerator.
- Preheat oven to 425 degrees F with one oven rack set in the middle level for roasting the wings and another rack set to the upper level of the oven for broiling. Cover a large sheet pan with foil and brush with the olive oil to prevent the wings from sticking. Arrange the marinated chicken wings evenly on the sheet pan; be sure not to stack them. Roast the chicken wings for 15 minutes, then flip the wings over and place them back in the oven. Continue roasting the wings until the internal temperature has reached 160 degrees F when probed with a meat thermometer (avoiding bone), an additional 10 to 15 minutes.
- Remove the sheet pan from the oven and rest it on top of the range. Set the oven to broil on the highest setting. Meanwhile, add all the roasted wings to a large mixing bowl. Add the Calabrian chiles, garlic and 2 tablespoons chopped fresh rosemary to the wings. Toss a couple of times to coat the wings, then place them back on the sheet pan evenly. Broil the wings to create a little char on them, turning after 5 to 7 minutes to hit the other side.
- Arrange them on a large platter and scrape any remaining rosemary, garlic and chiles left on the pan over the wings. Arrange the celery sticks on the platter around the wings and have 6 saucers of the Doughgonzola dipping sauce and 6 saucers of the remaining Dough’s Calabrian Chile Diavola Sauce ready for your guests. Sprinkle the remaining rosemary over the platter and the dipping sauces for a nice color burst of flavor.
- Make it look nice, you worked so hard! Good job.
- Combine the hot water, salt, garlic, honey, peppercorns, parsley, rosemary, thyme, bay leaves and lemon zest and juice in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and chill until cold.
- Add the olive oil to a medium saucepan set over medium-high heat. When the oil begins to appear wavy in the pan, add 15 ounces Calabrian chiles, the minced garlic and chopped onions. Saute until the onions become translucent, 5 to 7 minutes. Add 4 cups water and bring to a boil on high heat; reduce to a simmer and cook until the liquid has reduced by a quarter and the flavors have developed, about 20 minutes. Remove the pan from the heat and allow the mixture to cool to room temperature.
- Puree the mixture in a blender or food processor until smooth, scraping down the sides to capture any ingredients that stick. Continue blending the sauce and slowly add the vinegar until the mixture comes together as a sauce. Taste the sauce and adjust the seasoning with salt and pepper. Add the reserved 5 ounces chopped Calabrian chiles for garnish. Place in a storage container and store in refrigerator.
- Process the buttermilk, sour cream, mayonnaise, Gorgonzola dolce and garlic in a food processor until smooth. Transfer to a large bowl and add the crumbled Gorgonzola. Blend with a spatula until combined. Season with salt and pepper. Store the dipping sauce in the refrigerator.