SPECIAL OFFERS Free Coffee and Dessert with the purchase of a Lunch or Dinner Entree(Restrictions apply, more >
SPECIAL OFFERS Any Breakfast Item. Monday- Friday Only* Breakfast M-F 8-11:30am, Lunch 12-3pm (Restrictions more >
SPECIAL OFFERS Receive a choice of a salad, an Entree and a dessert for $29.95 Per Person. Available Sunday - more >
SPECIAL OFFERS Enjoy a 3 course lunch for only $12.95 or a 3 course dinner for only $29.95. Enjoy Dinner with more >
SPECIAL OFFERS Receive Two Eggs, Homefries and Toast for only $2.99. Available Monday - Friday Only. more >
SPECIAL OFFERS Receive 20% off your entire bill at The Iron Works Tavern! Mention your visit to the PWCVB more >
SPECIAL OFFERS Receive 20% off your entire sushi order at Amici Bar & Grille more >
SPECIAL OFFERS The Providence Courtyard and Dave & Buster’s of Providence have teamed up to offer an more >
SPECIAL OFFERS Everyday until 3pm Receive a choice of a salad, an Entree and a dessert for $16.95 Per Person more >

 

 

 

 

 

Coal-Fired Wings


With Chef David Bertolini
of Providence Coal-Fired pizza
View Recipe Below


RECIPE 

Ingredients:
10 lb. Jumbo Chicken Wings
3 ea. Spanish Onions, Julienned
3 oz. Extra Virgin Olive Oil

Spice Blend
1 oz. Smoked Paprika
1 oz. Kosher Salt 
1 tsp. Ground Sage
1 oz. Onion Powder
1 oz. Garlic Powder
1 oz. White Pepper, Ground

For Finishing
As needed: Sea Salt
As needed: Rosemary, Rough Chop

Steps:
1. Rinse wings and dry completely. Set aside and refrigerate.

2. Combine spices. Take 2 oz. of the spice mix with 1 oz. of olive oil and mix with chicken wings, making sure to distribute spices evenly.

3. Mix onions with the 3 oz. of olive oil and season with salt. Spread evenly on a sheet pan. Place under broiler and cook until charred. Set aside.

4. Place wings on a sheet pan evenly in one layer.

5. Cook wings in 500 degree oven for approximately 20 minutes or until the internal temperature of the wings reaches 165 degrees Fahrenheit.

6. Cool wings until needed.

7. When ready to serve, place wings on sheet pan and sprinkle each wing with sea salt. Place some onions on the sheet pan with the wings. Place the entire sheet pan under broiler until the wings become crispy. Remove from oven. Sprinkle with chopped rosemary. Place wings on plate, top with onions and serve immediately.