Honey-Rosemary Wings with Greek Yogurt and Lemon Garlic Dipping Sauce (Anne Burrell) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
canola oil, for frying |
1 dozen chicken wings split at the joint, wing tips removedand discarded |
1/2 cup greek yogurt |
3 tablespoons finely chopped fresh chives |
1 clove garlic, smashed and minced |
juice of 1/2 lemon |
pinch celery salt |
2 to 3 tablespoons butter |
2 tablespoons chile-infused honey, such as mike's hothoney |
2 cloves garlic, smashed and minced |
2 sprigs fresh rosemary, leaves finely chopped |
1 lemon, zested and juiced |
crushed red pepper |
Directions:
1. For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.
2. For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed.
3. For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous.
4. In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture.
5. As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.
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