Taste the Air-Chilled Difference®

Chicken Wings With Celery Heart & Blue Cheese Salad

by , Chef, Recess & Room Four, Indianapolis, Indiana

Chicken Wings With Celery Heart & Blue Cheese Salad

Serves 4

    • Salad
    • 2 cups celery hearts, sliced thinly on the bias
    • ¼ cup carrots, finely julienned
    • 2 tablespoons flat leaf parsley, chopped
    • 8 grape tomatoes, halved
    • 4 ounces blue cheese, crumbled
    • 2 tablespoons olive oil
    • Salt and pepper to taste

    Toss celery, carrots, parsley, and grape tomatoes with olive oil and salt and pepper to taste. Divide among four salad plates. Sprinkle cheese over each salad equally.

      • Wings & Sauce
      • 20 Smart Chicken wings
      • 2 teaspoons peanut oil
      • ½ cup chicken stock
      • 2 tablespoons butter
      • 3 or 4 tablespoons hot sauce, such as Frank’s or Texas Pete
      • Salt and pepper to taste

      Begin by making chicken lollipops. For the wingette (two-bone portion of the wing): Using a knife or kitchen shears, cut the skin and tendons around where the wingette connects to the wing tip. Pull the skin from that end of the wing. Pull the thinner or skinnier bone out, and push the chicken meat down creating a “lollipop” of chicken with the remaining larger bone. For the drumette: Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom.

      Bring peanut oil to medium-high heat in a large skillet. Season the chicken lollipops with salt and pepper. Sauté chicken wings in the oil for approximately 4 or 5 minutes, until crispy. Turn over the wings and place the pan in a 350-degree oven for 5 to 6 minutes until cooked through.

      Meanwhile, bring chicken stock to a boil in a small saucepan. Reduce stock by just over half. Remove from heat and swirl in butter and hot sauce. Add chicken wings and toss to coat. To serve, place five wings on each plate alongside the salad.

      Pairing: A good Belgian-style ale, or sparkling wine/Champagne—which really goes with just about anything