Gorman’s Gourmet Wings

A family favorite. This recipe showcases a brined and baked fresh chicken wing tossed in a homemade hot sauce with a special ingredient near and dear to Executive Chef Gorman’s family’s native region of Calabria, Italy. A perfect snack for the big game with family and friends!

Serves 6

3lbs fresh chicken wings

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Brine

5ea fresh lemons, cut in half
½ bunch Italian flat leaf parsley
2ea sprigs of fresh thyme
2ea sprig of fresh rosemary
1/2c honey
1ea head of garlic, cut in half
4tbsp black peppercorns
1/2c kosher salt
4c water
2c ice

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Hot Wing Sauce

4tbsp Crushed Calabrian chili
1/2c toasted minced garlic
1c lemon juice (fresh squeezed)
1/2ea bunch of chopped parsley
2tbsp kosher salt

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Method of Preparation:

In a large pot place water, salt, honey, peppercorns, garlic and squeeze the juice from the lemons as well as adding the whole lemons after squeezing, cook over a medium flame for 15 minutes. Next set aside hot water solution and cool. Once cool combine rosemary, thyme and ice into a large container.

Once brine is cool add the raw chicken wings to the container and place in the refrigerator overnight. Preheat your oven to 425 degrees, place chicken wings on a foil lined baking sheet and cook for 30-40 minutes until golden brown and crisp in certain spots. Make sure to flip them over halfway through.

While the wings are cooking, place in a large bowl, toasted garlic, kosher salt, Calabrian chili, lemon juice and parsley, set aside.

Once chicken wings are cooked through, remove from oven and toss with lemon garlic chili mixture. Serve on a large platter and enjoy!