BYE-BYE Buffalo Wings, Hello CHERRY PEPPER Wings

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If you’re entertaining for the big game, you gotta have wings. So today we’re making cherry pepper chicken wings with Mascarpone ranch, no batter, no dredge, just simple wings with a new sauce I concocted made of cherry peppers, it’s game day, with a little Italian American twist.

RECIPE:
Cherry Pepper Chicken Wings with Mascarpone Ranch
https://www.notanothercookingshow.tv/post/cherry-pepper-wings
(Website Design by: https://www.kristasdesignstudio.com/ )

Emilios Ballato Video:

now the big game is coming up and New
York ain’t in it again so my priority is
directed towards the food and if you’re
entertaining you’ve got to have wings to
be a winner So today we’re making Cherry
pepper wings with Mars Capone Ranch no
batter no dredge just simple wings with
a delicious new sauce I’ve been working
on it’s game day with a little Italian
American twist I want to thank our
sponsor today rocket money but more on
them later first we got to deal with
those chicken wings which I started
working with yesterday got the them out
of their package and arrange them on a
sheet tray with a wire rack salted them
on each side then arrange them in one
flat layer place them in the fridge to
dry out uncovered overnight this is not
vitally necessary but it will produce a
more seasoned chicken wing as well as a
crispier one now those wings are going
to still hang out there until we’re
ready to use them we just need to make
the marscapone ranch right now which is
very simple and here are the ingredients
we’re going to use for the ranch I’m
going to take a blender kind of just
throwing everything into the blender and
zipping it up go ahead and take this 8
oz can of Mars Capone my little twist on
a classic Ranch just going to add that
all into the blender and then into that
to thin it out a little bit of
Buttermilk I’m going to use my eye maybe
2 3 tablespoons you can always use that
to adjust the consistency later now
instead of vinegar I’m going to take
some hot cherry peppers which is going
to be one of the bases for the recipe
and I’m going to add the liquid only to
this just now maybe 2 tablespoon again
we can adjust that later then throw in
about a tablespoon of fresh parsley and
then some fresh chai then some dried
minced granulated onion and garlic I
like this better than the actual like
granulated powder for some reason as
soon as you add this the smell of ranch
just comes alive so I’m going to add
maybe a teaspoon of each but you’re
going to smell it immediately a little
bit of MSG cuz why not you don’t have to
add it maybe a teaspoon some salt and
then fresh cracked black pepper then
just let it
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go a little too thick but we’re going to
give it a taste a little
salt touch more of the Cherry pepper
liquid and then another tablespoon of
the buttermilk give it another zip see
where you’re at and right now we’re
working for consistency so I think we’re
there but it still needs a little bit
more acid so I’m going to add a little
bit more of that vinegar and one final
touch is a little headit of
lemon it should be nice and cream and
now you want to get that into a bowl
wrap it up get it into the fridge until
we’re ready to use it and then rinse out
that blender cuz we need to use it again
next up let’s call it a cherry pepper
buffalo sauce the idea for me was to
sort of create a similar flavor profile
to a buffalo sauce but making it
homemade with cherry peppers highly
inspired by my friend Anthony Vito’s
chicken sco prell wings at amilio Bato
in New York City and if you don’t know
about it I did a video with my friend’s
YouTube channel all about Amo Bato I’ll
leave a link down in the description we
need a little butter one jar of this so
for the recipe I’m going to tell you to
get a jar and a half of it because we
need needed it for the ranch and for a
little bit of garnish later a little bit
of butter and then I’m just going to
slice up three large garlic cloves
pretty
thin once the garlic is sliced we’re
ready to make the sauce in a small sauce
pan add in a tablespoon of butter and
allow it to melt over high heat once
melted add the garlic and hit it with a
little bit of salt and cook until the
garlic begins to lightly toast around
the edges keep the garlic moving so it
toasts nice and evenly and once you see
it get nice nicely browned around the
edges we can go ahead and add in that
entire jar of the cherry peppers
including their liquid bring that
mixture up to a boil and we’re looking
to reduce that by about half while that
happens we can get the oil for the wings
ready this is my third use out of this
oil and I’m using about 2 quarts I’m
just going to top it off with a little
fresh oil now back to the sauce you can
think of this like the bur Blanc we made
two episodes ago we’re reducing this
down and then we’re going to blend it
and build the sauce back up with cold
butter turn the heat off and allow it to
cool before we blend it now it’s
slightly cooled and that vinegar should
be hitting your nostrils that’s what you
like now just get it into the blender
bowl and you don’t want to reduce that
liquid too much for this preparation
otherwise the hot sauce is going to be a
little too thick get all that garlic in
there and then to that I’m just going to
add maybe 2 teaspoons of sugar now we’re
going to give it a blend and see where
we’re
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at
now we’re going to take this I’m going
to cut some cubes of butter and just
like we would make buffalo sauce get
that back on the heat and mount butter
into it just maybe like a few
tablespoons but we’re going to play it
by air I’m going to cut about four now
back at the stove get the pot back on
low heat and pour that sauce through the
strainer back into the pot press all
that sauce through the strainer and try
and catch all those little particles
that we don’t want in the sauce and then
we can start to work in the butter and
just like we did in the bur Blanc two
episodes ago constantly L whisk in one
knob of butter at a time and then once
that knob is fully melted you can go
ahead and add another Knob of butter and
we’re going to repeat that until the
sauce is glossy and thick and can coat
the back of a spoon with a sauce like
this for wings it has to cling to the
wings to be the best that it can be this
looks perfect to me now we can set that
off to the side and the oil is almost up
to Temp we can allow that sauce to cool
while that oil gets to where it needs to
be now while the oil comes up to
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started for free now let’s get back into
the recipe now I can see that the oil is
right at the temperature we want we’re
going to fry this in two stages the
first stage we’re going to fry around
320° which means I want the oil to be
around 330 so by the time I drop the
cold chicken wings in and the
temperature of the oil drops it’ll be
around 310 and then climb back up to
around 320 now we can get the wings out
of the fridge the skin should be
substantially drier than it was
yesterday and you can even let them dry
for 2 days if you’ve got the time looks
like the oil is where I need it to be
for this first fry so I can go ahead and
add the chicken wings and then I’m going
to fry drumsticks with drumsticks and
flats with Flats just cuz I have a
manageable amount and that’s going to be
the most ideal way to fry each of them
first I add in the drumsticks and we’re
going to fry them for about 6 to 7
minutes you want to make sure they don’t
stick by keeping them moving and I want
to start to see a light golden brown
develop and the skin become relatively
crispy if you want to be precise about
it you can use an instant thermometer
and you’re looking for around 165 to
170° F internal temperature for this
first fry once you’re there you can get
them out of the oil and let them cool on
a fresh wire rack and then we can get
the flats into the oil and we’re going
to just repeat that same process the
idea here is that the first fry may get
the skin crispy but the resting juice
moisture will inevitably release and
soften the Skin So by frying them first
and cooling them we’re allowing that
moisture to release so the second time
we fry them at a higher temperature we
can quickly evaporate that excess
moisture and ensure a Wings stay
crispier longer now get the flats out of
the oil and we’re going to let them cool
on that wire rack before frying them
again we’re going to allow them to come
down to room temperature now you got
your wings par cooked they’re fully
cooked but for our purposes parkco
you’ve got your hot sauce you’ve got
your wrench at this point I would call
you for entertaining this is just what
restaurants do get the wings half cooked
they’ll put them in the freezer or the
refrigerator and they’ll just chill that
moisture will release they will get a
little bit soft on the skin all of that
juice inside but that’s what the second
fry is going to be it’s going to be at a
higher temperature it’s going to
evaporate all that moisture it’s going
to make them perfect and crispy and hot
that you can fry in batches for your
guests so we’re going to let that chill
and while we do one more piece of of
garnish we need is a little bit of a
dice of some cherry peppers just to kind
of bring home what the dish is all about
visually on the plate now just pull out
a few of those cherry peppers we’re
going to cut off the stem and just clean
them up a little bit so we can line them
all up and cut them into like a really
nice fine dice for a nice garnish in the
end we’ve got everything ready to go now
the only other thing we got to do is get
that temperature of the oil back up to
around 370 which means I’m going to take
it up to 385 cuz when I drop all of the
chicken it’s going to drop again so
anywhere between 370 and 380 chicken’s
been cooled down for about 30 minutes to
an hour that’s about the minimum I would
do and we’ve got everything ready to go
now we’ve got the oil all the way up to
about 375 knowing it’s going to drop
slightly when we add that chicken again
and just like the first fry I’m going to
drop the drumsticks with the drumsticks
and cook them until they are now deeply
golden brown and crispy about another 5
to 6 minutes making sure that oil stays
around 370 and doesn’t drop too far
below that temperature and doesn’t get
too much hotter than it at this stage
they are cooked so I’m relying on the
visual appearance how Brown they are how
crispy they feel when I touch them with
the metal spider I’m using and once
they’re golden brown but not too dark
they’re perfect for me your wings
shouldn’t be pale once they’ve all gone
crispy and beautiful and golden brown
now we can combine it all first let’s
plate up the Mars Capone Ranch next get
out a large bowl to toss these perfectly
crispy Wings in that sauce just pour the
sauce around the rim of the Bowl throw
in a serving of those wings and swirl
and toss them around until they are
thoroughly coated in the sauce and I
like to hit them with a little bit more
sauce on top once they’re coated then we
can stack them up on a plate and any of
that leftover sauce in the bowl we’re
going to drizzle all over the wings to
make sure there’s plenty of sauce then
get the ranch on the plate and then to
tie it all together and to give it that
visual of what the heart of this dish is
some of those diced cherry peppers and
now this might look like buffalo wings
but they’re not they might be a little
bit better clean clean off the bone
tender juicy crispy perfect These Wings
check off all the boxes of buffalo sauce
but if you’re an Italian American with
the love of cherry peppers it’s a new
flavor that’s kind of the same but kind
of different and with the mapon ranch
get out of town and if you don’t want to
Fumble the recipe Link’s going to be
down in the description as always hope
you enjoy the game that’s all that I got
today I’ll see you next time until then
take care of yourself and go feed
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yourself
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