Agrodolce Wings Recipes

Steps:

• Mix the South Carolina-style BBQ sauce, butter, Dirty Steve's Original Wing Sauce, brown sugar, BBQ sauce and black pepper in a bowl. Stir vigorously until completely combined.

Steps:

• Combine the vinegar, sugar, crushed red pepper, salt and garlic in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer until the sauce thickens and can coat the back of a spoon, 12 to 15 minutes. Remove from the heat, then add the butter and whisk to combine. Adjust the seasoning if necessary. Use on wings cooked to your preference.

Steps:

• For the agrodolce sauce: Combine the vinegar, shallot, sugar, peppercorns, mustard seeds and salt in a high-sided skillet. Bring to a boil over high heat and cook until reduced by half and syrupy, 10 to 12 minutes. Remove from the heat, strain into a large heatproof bowl and set aside.
• For the wings: Line 3 rimmed baking sheets with wire racks.
• Pour 6 inches of oil into a large Dutch oven. Clip a deep-fry thermometer to the side and heat the oil to 375 degrees F (or use a deep fryer).
• Meanwhile, divide the wings between 2 of the prepared baking sheets. Sprinkle the wings with salt.
• For the coating: Whisk together the cornstarch, baking powder and salt in a medium bowl. Dredge each wing in the cornstarch mixture and return to the racks.
• For the batter: Whisk together the rice flour, cornstarch and baking powder in another medium bowl. Whisk in 1/2 cup water and the vodka. Working in batches of about 6 wings, dip each dredged wing into the batter and then place directly into the hot oil. Fry until cooked through, about 5 minutes. Remove the fried wings to the third prepared baking sheet. Continue dipping and frying until all the wings are cooked. Keep the oil over the heat.
• For the garnish: Line a plate with paper towels. In the same oil the wings cooked in, carefully add the parsley and basil leaves and fry until crinkly and darker in color, about 15 seconds. (Be careful! The oil may spatter. When adding, step back and away from the oil.) Remove to the prepared plate.
• Once all the wings are fried, use tongs to dip each wing into the agrodolce sauce and place on a platter. Garnish with the fried herbs and get ready to get sticky!

Steps:

• Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
• Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
• Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
• Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
• Divide radicchio salad and pork chops among plates. Top with agrodolce.

Steps:

• Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
• Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
• Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
• Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.