Gear up for a healthier holiday season! Marinated in a spiced tomato mix and paired with a quick-pickled trio of carrot, celery, and cauliflower, this game changing appetizer is sure to level up your friend and family gatherings, the Daring way.
4Serves
25 minCook
15 minPrep
Whisk ⅓ cup double-concentrated tomato paste, 1 Tbsp garlic powder, 1 Tbsp Italian seasoning, 1 Tbsp smoked paprika, ¼ cup white wine vinegar, ¼ cup extra-virgin olive oil, and 1¼ tsp kosher salt in a medium bowl. Set aside.
Meanwhile, prepare your veggies. Cut ½ a medium head of cauliflower into florets and set aside. Then, peel and cut 1 large carrot and 3 celery stalks into 3″ long sticks. Finally, halve ½ cup pickled hot cherry peppers and place all your chopped veggies in a medium heatproof bowl. Set aside.
To prepare the pickling mix, bring 2 Tbsp sugar, remaining 1 cup white wine vinegar, and 1¼ tsp kosher salt to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and stir in ¼ cup cherry pepper brine and pour mixture over vegetables. Let sit 15 minutes, then chill until ready to serve.
To make the whipped feta, combine 12 oz feta and 2 Tbsp sour cream (or plant-based substitutes) in a food processor and season generously with freshly ground pepper. Process until very smooth, about 3 minutes. Set aside.
While your veggies continue to pickle, cook your Daring wings. Start by heating a sauté pan on medium heat and add 1/4“ of vegetable oil to 350°F (177°C). Place breaded Daring wings into pan and shallow fry 4 minutes. Flip and cook for another 4 minutes until golden brown on both sides (ensure wings are heated throughout to 165°F / 74°C).
Immediately place hot Daring wings in your bowl with the tangy sauce and toss to coat on all sides.
To serve, spread reserved whipped feta on a platter and arrange chicken wings on top. Tuck drained pickled vegetables around.
Enjoy!
Do Ahead: Vegetables can be pickled 1 day ahead. Cover and keep chilled.
