Lunchbreak: Wings with apricot sriracha

Executive Chef Nick Santangelo

Jake Melnick's Corner Tap
41 E. Superior Street
(312) 266-0400

12 Wings of Christmas
December 1 - 12


Seasoned Flour
approximately 3 lb all purpose flour
1/4 cup garlic salt
1/4 cup Lawry’s seasoned salt
1/2 tsp ground white pepper

Whisk all ingredients together until well combined. Dredge fresh chicken wings in the flour(should be enough flour for approximately 5 lbs) and shake off excess flour. Fry chicken wings in a single layer in a deep skillet or deep fryer at 350 degrees for 8 to 10 minutes until crispy and internal temperature reaches at least 165. Drain wings of excess oil and season lightly with salt and pepper. Toss with your favorite sauce.

Apricot Sriracha
Small serving for about 3-4 lbs of wings

16 ounces apricot preserves
3 ounces sriracha sauce
2 ounces soy sauce
3 ounces apple cider vinegar
1 tsp chopped garlic
2 ounces bourbon whiskey
4 ounces water

Bring all ingredients to a boil, reduce slightly and cool. will stay in fridge for up to 7 days.