Grid Iron Gourmet: Game Day Wings

As the Super Bowl hype takes over, The Kokomo Post is thrilled to kick off a brand new series that promises to elevate your game day celebration to new heights. Gridiron Gourmet is our new series where we dive into the world of local chefs and bartenders who share their expertise on creating culinary touchdowns. In our debut episode, hosted at The Filling Station, we join forces with Sunny Chism, the head chef from Red Dog Saloon, as he guides Erin through the art of crafting his famous pickle-flavored Game Day Wings.

In the video, Chism unveils that the secret behind his mouthwatering wings is to start with a brining process. The wings take a dip in a mixture of vinegar, salt and alcohol, forming the foundation for this flavorful dish. The wings marinate in this brine 48 hours, ensuring that every bite is infused with a burst of flavor.

Once the wings have soaked up all the briney goodness, it’s time for the seasoning. While Chism employs a secret blend of seasonings in the video, he encourages viewers to unleash their imagination and creativity when seasoning their wings at home. Spice them up with your favorite herbs and spices or experiment with bold new combinations – the choice is yours!

With the wings expertly seasoned, Chism said there are many way to cook them to that perfect crispiness. Whether you prefer them smoked like they do at Red Dog Saloon, deep-fried in a fryer, or simply baking them in your home oven, the possibilities are endless. Chism said the key is to reach an internal temperature of 165 degrees.

Armed with Chism’s simple tips, your wings are bound to steal the show on game day. Whether you’re hosting a small gathering or a larger Super Bowl party, these Game Day Wings are the ticket to becoming the MVP of the kitchen.

You can watch the full episode now, by clicking here.