Looking for party food ideas? Serve something spectacular with one of Bar Novo’s unique and yummy snacks. The wings are made with savory honey and truffle glaze. They are served with a decadent truffle ranch sauce for dipping.
Recipe courtesy of Bar Novo.
Ingredients
- FOR CHICKEN MARINADE:
- 3 tablespoons dried parsley
- 2 teaspoons ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 10 pounds chicken drumettes
- 2 cups Louisiana hot sauce
- 1 cup buttermilk
- RANCH DRESSING:
- 1 teaspoon dried parsley
- 3/4 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon dried thyme
- 1 cup crème fraiche
- 1 cup buttermilk
- SEASONED FLOUR:
- 4 cups all purpose flour
- 3/4 cup paprika
- 1/4 cup cayenne pepper
- 3/4 cup garlic powder
- 1/4 cup kosher salt
- 2 tablespoons ground black pepper
- "TRUFFLE GLAZE":
- 2 cups honey
- 1/2 cup Louisiana hot sauce
- 1/4 cup truffle oil
Preparation
- 1 FOR CHICKEN MARINADE: Mix the first six ingredients together in a bowl to make a dry seasoning. Toss the wings with the dry seasoning. Next whisk the hot sauce and buttermilk together until blended. Pour the sauce mixture over the wings and refrigerate for 2-4 hours.
- 2 RANCH DRESSING: Mix dry ingredients together. Whisk the crème fraiche and buttermilk together. Add the dry mixture and whisk together. Refrigerate for 45 minutes.
- 3 SEASONED FLOUR: Mix all ingredients together. Reserve.
- 4 "TRUFFALO" GLAZE: Heat the honey and hot sauce on a low flame for 10 minutes. Remove from heat and whisk in the truffle oil. Keep warm.
- 5 Heat the frying oil to 350ºF. Toss the marinated wings (6 per order) in the seasoned flour until thoroughly coated. Drop the breaded wings in the fryer oil. Make sure they are completely submerged. Let Fry for 8-10 minutes (depending on size). Once they are all floating, let them fry for 1 minute longer. Remove from oil and let excess oil drip off the wings and reserve on paper towel to remove excess oil. Toss the wings with a little bit of the warm truffalo glaze. Serve with ranch dressing and different colored carrot sticks.
