COOK RIBEYE WITH THE FIRST DEAF CHEF ON CHOPPED • APRIL 18 →
SAVE YOUR SPOT
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Chicago Chicken Wings
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2 tsp Diamond Crystal kosher salt
1 tbsp baking powder
2 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
½ tsp cayenne pepper
Freshly cracked black pepper
Neutral oil, as needed
2 chiles de arbol, toasted and rehydrated
2 tbsp yellow mustard
2 tbsp neon green relish
3 tbsp chopped dill pickles
2 tbsp pickle brine
½ cup fresh tomatoes, chopped
2 tbsp white onion, chopped
1 to 2 sport peppers
½ tsp celery salt
Pinch of sugar
½ cup mayonnaise
¼ cup sour cream
¼ cup buttermilk
1 tsp dried parsley (or a pinch of oregano)
1 tsp dried dill
½ tsp onion powder
½ tsp garlic powder
½ tsp Diamond Crystal kosher salt
¼ tsp freshly cracked black pepper
¼ tsp celery salt
Chives, thinly sliced