5 large carrots
10 celery stocks
2 english cucumber
Wash vegetables and peel carrots. Cut in half and cliche down the middle and in half again.
Sprinkle with flaky kosher salt just before serving.
30 whole, bone-in wings
Neutral oil (grapeseed is my favorite)
Salt & Pepper to taste
1 cup honey mustard (use your favorite)
1 cup cayenne pepper sauce (Red Hot is what I used)
½ cup butter - cut into cubes and kept cold (REAL butter)
Preheat oven to 350 degrees fahrenheit
Line sheet trays with parchment paper and place a greased wire rack on top. The wire rack will help the heat circulate for a crispy texture on all sides
Using the back of your knife, find the joint in the wing dividing the drumstick from the flat.
Use the sharp side of the knife, slice through the joint.
Slice the tip off the flat of the wing.
*save the wing tips and freeze later for chicken stock
Coat wings with neutral oil and a general amount of salt and pepper
Place each wing on prepared sheet trays
Bake in oven for 45 minutes to one hour or until the skin is crispy
While the wings are baking, cayenne pepper sauce on the stove top. When it comes to a gentle boil, remove from heat and place in a large bowl.
While whisking, add butter nubs one at a time until it absorbs
When the wings are baked, toss ⅓ wings into the cayenne pepper sauce. ⅓ into honey mustard sauce. Leave the others with salt and pepper.
Use your favorite dipping sauces. I used Ranch and garlic parmesan. Serving the wings on a wing board creates a centerpiece and gathering place for guests.