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Paddy's Irish Wings - from Paddy's Irish Pub at Château Élan
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Paddy’s Irish Pub at Château Élan
100 Rue Charlemagne, Braselton
678-425-0900
Q: I was wondering if you can get the recipe for the chicken wings at Paddy’s
Irish Pub at Château Élan. -- Francis Passamano, Kennesaw
A: Marc Suennemann, executive chef at Château Élan, developed this green wing sauce to support the theme at
Paddy’s Irish Pub, one of the restaurants at the winery and resort in Braselton.
“The Irish guys like the green stuff, and watercress is pretty typical for Ireland,” said Suennemann, who recently took top honors at the Copper Skillet Championship, an international competition of resort chefs sponsored by the International Association of Conference Centers. “You have the spicy saltiness and the sweetness to it as well, and it’s just something different than the regular hot sauce or barbecue sauce.”
— Deborah Geering, for the Atlanta Journal-Constitution
Hands on time: 25 minutes Total time: 25 minutes Serves: 3
Ingredients:
-
For the Chicken Wings:
Oil for frying
9 pieces breaded frozen chicken wings
1/2 cup Green Hot Sauce (see recipe), divided
6 celery sticks
1/4 cup chunky blue cheese dressing
For the Green Hot Sauce , 16 servings (about 2 cups):
2 cloves garlic, peeled
1 shallot, peeled
1 bunch (about 2 ounces) watercress
1/2 bunch curly parsley
1/2 ounce (about 1/2 bunch) chives
1/4 cup (1/2 stick) unsalted butter, cut into pieces
3/4 cup extra-virgin olive oil
1/2 cup canola oil
1/4 cup honey
5 tablespoons green Tabasco sauce
4 teaspoons red Tabasco sauce
3 tablespoons red wine vinegar
1/2 teaspoon balsamic vinegar
Salt and pepper to taste
Instructions:
For the chicken wings:
Heat the oil in a deep fryer to 350 degrees. Fry wings until crispy, about 8 to 10 minutes, if frozen. Drain on paper towels. Toss with 1/4 cup Green Hot Sauce. Arrange the wings and celery sticks on a platter; serve with remaining green sauce and the blue cheese dressing for dipping.
For the green sauce:
In a food processor or blender, chop the garlic and shallot. Add the watercress, parsley and chives and pulse to chop. Add the butter, olive oil, canola oil, honey, Tabasco sauces and red wine and balsamic vinegars and process until well blended. Season to taste with salt and pepper.
Heat the oil in a deep fryer to 350 degrees. Fry wings until crispy, about 8 to 10 minutes, if frozen. Drain on paper towels. Toss with 1/4 cup Green Hot Sauce. Arrange the wings and celery sticks on a platter; serve with remaining green sauce and the blue cheese dressing for dipping.
For the green sauce:
In a food processor or blender, chop the garlic and shallot. Add the watercress, parsley and chives and pulse to chop. Add the butter, olive oil, canola oil, honey, Tabasco sauces and red wine and balsamic vinegars and process until well blended. Season to taste with salt and pepper.
Notes:
Paddy’s uses breaded chicken wings from a restaurant supplier, but home chefs can either use breaded wings from the freezer section of the grocery store or wings that are breaded at home before deep frying. If you decide to bread your own, chef Marc Suennemann suggests dredging the wings in flour seasoned with salt, pepper, paprika, cayenne pepper and ground thyme.
Nutrition:
Chicken wings:
Per serving (3 wings): 924 calories (percent of calories from fat, 71), 31 grams protein, 26 grams carbohydrates, 1 gram fiber, 63 grams fat (16 grams saturated), 139 milligrams cholesterol, 756 milligrams sodium.
Green sauce:
Per 2 tablespoons: 195 calories (percent of calories from fat, 89), trace protein, 5 grams carbohydrates, trace fiber, 20 grams fat (4 grams saturated), 8 milligrams cholesterol, 30 milligrams sodium.
Per serving (3 wings): 924 calories (percent of calories from fat, 71), 31 grams protein, 26 grams carbohydrates, 1 gram fiber, 63 grams fat (16 grams saturated), 139 milligrams cholesterol, 756 milligrams sodium.
Green sauce:
Per 2 tablespoons: 195 calories (percent of calories from fat, 89), trace protein, 5 grams carbohydrates, trace fiber, 20 grams fat (4 grams saturated), 8 milligrams cholesterol, 30 milligrams sodium.
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Recipes from: Paddy's Irish Pub at Château Élan