Chicken Wings for Dad

Courtesy of Slater’s 50/50

Slater’s 50/50

Slater’s 50/50 is known for their burgers (comprised of 50 percent ground beef and 50 percent bacon) but they are also frying up some pretty tasty chicken wings, too. Available in classic or boneless, Slater’s wings are hand-breaded and fried twice. Choose from Nashville Hot, Thai Sriracha, Honey BBQ or Maple Bourbon Bacon.

6362 E. Santa Ana Canyon, Anaheim Hills | 17071 Beach Blvd, Huntington Beach

Courtesy of Krave

Krave Asian Fusion Restaurant

Krave Asian Fusion offers traditional dishes and non-traditional takes but it’s their signature dish, Korean Fried Chicken Wings, that will please your Pops. Korean wings are fried twice, which makes for a thin crispy, crackly skin and a non-greasy wing. It’s basically perfect. And at Krave they hand-brush their wings in house-made sauces like soy garlic, lemon pepper, mango habanero and more.

2819 Main St., Irvine

Recipe and right photo courtesy of Bad to the Bone BBQ, San Juan Capistrano

Bad to the Bone BBQ

Bad to the Bone BBQ in San Juan Capistrano is a concept from former Professional Rodeo Cowboys Association cowboy Marty Wells. The first “real-pit barbecue” restaurant in Orange County, they serve smoked meats, traditional Southern-style dishes and jumbo chicken wings in original BBQ, honey BBQ or Buffalo. They shared their wings recipe below. Marinate them in the rub and then toss in your favorite wing sauce. (The Bad to the Bone BBQ team prefers Frank’s RedHot sauce.)

31738 Rancho Viejo Rd., San Juan Capistrano

Jumbo Chicken Wings

Ingredients:

• 12 extra jumbo chicken wings (defrosted and rinsed); 6 drums and 6 wings
• Canola oil

Rub:

• 4 oz. ground fresh garlic
• 6 oz. ground chili flake
• 8 oz. paprika
• 6 oz. dried thyme
• 1 oz. salt

Instructions:

1. Defrost and rinse the chicken wings.
2. Create the rub by grinding all ingredients, mixing well to combine.
3. Measure out 4 oz of the rub, place with the chicken wings in a bag and marinate for two hours.
4. Preheat the oven to 375 degrees.
5. After marinating for two hours, place wings flat and in rows on a baking tray. Bake for 15 to 20 minutes.
6. Remove from the oven and let the wings cool, then chill the wings to 41 degrees.
7. Once the wings are chilled, heat canola oil in a large pot. Make sure the pot is big enough to hold the oil and submerged wings combined.
8. Once the oil reaches 350 degrees, gently place wings in oil and fry for 10 to 12 minutes or to desired crispiness. Make sure internal temperature reaches 165 degrees before removing.
9. Toss wings in your choice of wing sauce.

By Sarah Mosqueda