National Culinary Review

FLAVORS

Garlic Wings with Peanut/Soy Dressing

Adam Long, Chef Big Daddy’s Burger Bar Charlotte, N.C.

Yield: 15 (1 lb.) servings

FS Food Group

2 cups R.L. Schreiber roasted garlic pepper

1 cup garlic powder

1 cup kosher salt

15 lbs. chicken wings

4 lbs. butter

3 T. crushed red pepper

2 cups minced garlic ¼ cup extra-virgin olive oil

1 cup minced parsley Peanut/Soy Dressing (recipe follows)

At Big Daddy’s Burger Bar, these garlic wings are served with a peanut/soy dressing.

1) Mix roasted garlic pepper, garlic powder and salt. 2) Fry wings. Season heavily with mix. 3) Combine butter, crushed red pepper, minced garlic, olive oil and parsley. Toss seasoned wings in sauce. 4) Serve 3. 5 oz. peanut/soy dressing with each portion (1 lb.) of wings.

24 hours in Bully! porter. They are then deep-fried and served with a trio of dipping sauces.

The National Culinary Review | January 2011

“These wings are not dressed as you
commonly see,” Bowers says. “I did that
so the beer flavor comes through. I felt
like a hot sauce takes away from the
marinade. We have the only naked wings
in the area. It’s not common.”
comes to the surface and gives the
wings a glisteny look. “The beer does
all the work for me,” he says. “We
experimented with wheat and pale ale,
but they were not as potent. The porter
is a little darker and has more flavor
nuances with sweetness and bitterness.
The stout was almost too strong.”
Bowers says soaking the wings in the
beer results in a lot of natural sugars that
help with the marinating process and
the flavor. When cooked, the marinade

WING PARTS

While wings may appear to be a simple, straightforward product, there are actually many variations. Equus & Jack’s Lounge serves drummies, which is the drumstick part of the wing.

Peanut/Soy Dressing
32 oz. rice wine vinegar
½ cup water
2 cups peanut butter
12 oz. light soy sauce
1 cup sugar
2 T. kosher salt
¼ cup minced garlic
¼ cup Sriracha
¼ cup minced fresh ginger
32 oz. vegetable oil