B.C. recipes: Celebrating National Chicken Wing Day with B.C. Kitchen

    1 of 3 2 of 3

      This Thursday (July 29) is National Chicken Wing Day.

      For those who prefer to leave the cooking to others, B.C. Kitchen at Parq Vancouver serves four flavours: Buffalo, maple bacon, Korean BBQ, and lemon and pepper, and the sports bar has a special promotion underway this week until Saturday (July 31). Diners can choose between 10 wings for $10 (with a choice of two flavours and dip) or 20 wings for $18 (four flavours and dip).

      But for those who want to enjoy chicken wings at home, B.C. Kitchen is sharing its recipes for its wings and some of its sauces.

      B.C. Kitchen chicken wings                                 

      2 lbs chicken wings
      1 cup flour
      1 cup cornstarch
      2 tsp salt
      2 tsp black pepper powder
      ½ tsp paprika
      1 tsp garlic powder

      Combine flour, cornstarch, salt, pepper, and seasonings in a mixing bowl.
      Toss flour mixture with wings until coated on all sides.
      Shake off excess flour, and layer them on baking tray.
      Discard remaining flour.
      Divide wings evenly amongst parchment lined trays.
      Bake at 177 C (350 F) for 25 minutes till they are golden crisped.                
      Remove them from oven, toss them in your choice of favorite sauce, and enjoy!

      Bill Milne

      House Buffalo sauce

      1 cup hot sauce
      1 cup sriracha    
      ¼ cup clarified butter

      Add hot sauce to a pot.
      Bring to a boil and reduce by half.
      Stir in sriracha and clarified butter.
      Cool well and store.
      Use as desired for tossing wings                                              

      Korean BBQ sauce

      1 tsp garlic, minced
      ½ cup gochujang paste
      1/10 cup soy sauce
      3 tsp apple cider vinegar
      2 tsp sugar
      5 tsp water
      2 tsp sesame oil                                               

      Mix well together.
      Store and use as desired for wings, or as dipping sauce.

      Bill Milne