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Tailgate Gourmet: Chef Scott Conant’s Calabrian Chili Chicken Wings

Tailgate Gourmet: Chef Scott Conant’s Calabrian Chili Chicken Wings :

This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.

This week Scott Conant, Executive Chef of the forthcoming Mora Italian in Phoenix, Ariz., shares his recipe for Calabrian Chicken Wings.


Calabrian Chili Chicken Wings

CALABRIAN CHILI MARINADE

• ¼ cup turbinado sugar
• ¼ cup red wine vinegar
• 1 clove garlic minced
• 2” piece ginger minced
• 1 piece scallions sliced thin
• ½ tsp chili flake
• ¼ tsp salt kosher
• 2 tbsp N’ duja sausage
• ½ each juice of lime
• 1 tsp fish sauce
• 1 tbsp Calabrian chili paste

Directions

First, In a dry sauté pan add the sugar and cook it to a dark caramel color. Then deglaze with vinegar. Add the rest of the ingredients and proceed to simmer on medium low for 8 min. Store the rest of the unused sauce for later usage.

CHICKEN WINGS

• 10 each bone in wings
• as needed salt. maldon
• as needed lime juice
• as needed chives sliced

Directions

Season wings with salt and heat up a steamer. Place wings in steamer and Steam for 14 minutes. Remove wings from steamer and place into marinade while still hot. Reserve in glaze for 6 hours or overnight. Grill wings till nicely charred, brush with more glaze and finish with fresh lime juice, chives and maldon salt. Voila, now you are the life of the tailgate party.


RELATED: More chili, this time just on a hot dog


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