“Rice Krispies” Eggplant Buffalo Wings

Something different....

I asked the folks in the subscriber chat (go check it out!) to share some pictures of EGO recipes they’ve been cooking up and you all did not disappoint! The main ones: brown butter corn cookies, pumpkin ccc’s, and sesame white chocolate cookies! Right now I’m opening up a thread in the chat to ALL THANKSGIVING/FRIENDSGIVING questions. Ask me. Ask the chat! Paid subscribers can start totally new threads and free subscribers can reply to any thread.

I’m going to try my darndest to get out another recipe before Turkey Day, will that be too late for some of you who are finalizing your menus? Maybe! But here’s a hint: it’s a holiday-related pie that could also have some relevance next month. So don’t fret!

This Week’s Recipe

Kind of an oddball one for the holidays, I recognize that. But also don’t people watch football on Thanksgiving and the Saturday after? These would be perfect for that. These are inspired by an offering at one of my favorite restaurants in college. Beer Belly Deli in Syracuse, New York, used to serve these eggplant buffalo wings with a Rice Krispies breading. They were transcendent and were doused in this creamy buffalo sauce. Beer Belly is sadly closed now and so I’ve tried my best to recreate my fave menu item below.

These are pretty customizable! If you want more wings, just double the recipe and use the whole eggplant. The puffed rice cereal gives them a very fun mouthfeel and extra crispy texture but if you have panko bread crumbs, you can also use that. And if you like other sauces besides buffalo, there are no law enforcement agents to stop you from tossing the “wings” in those.

You really want to eat them soon after the sauce goes on or they will get a little bit soggy Still delicious though! That’s why I recommend keeping the un-sauced wings warm in the oven until ready to serve. That being said, these re-heat surprisingly well in the air-fryer or in a 425°F oven.

“Rice Krispies” Eggplant Buffalo Wings 

Makes about 20 wings (recipe easily doubled to use a full eggplant)

Ingredients

• Half a large eggplant

• Salt

• 1 cup all-purpose flour 

• 2 large eggs, beaten well

• 3 cups puffed rice cereal

• Hefty pinch fine kosher salt 

• 2 cups vegetable oil

• 1 cup hot sauce (I like Frank’s RedHot or Texas Pete)

• 6 tablespoons unsalted butter, cut into tablespoons pieces

• 3 tablespoons honey 

Directions

1. Slice the eggplant in half lengthwise down the center, then cut into 1/4 to 1/2-inch thick half moons.

2. Season both sides of the eggplant then transfer to a paper towel-lined half-sheet tray. Allow to sit for 10 to 20 minutes and dab the tops with another paper towel.

3. Set up your wing breading assembly line. Mix the flour and a pinch of salt in a shallow bowl or dinner plate. Then add the eggs and cereal to two separate bowls. Have a half-sheet tray or large cutting board lined with parchment paper as a landing zone for your prepped wings.

4. Heat the oil in a large dutch oven or cast iron skillet over medium heat til it reaches around 350°F. Prepare a wire rack over a sheet pan to let the wings drain.

5. Working with about 5-6 wings at a time (avoid crowding) carefully place the squares in the hot oil. Cook for 2.5 to 3 minutes on each side, using a slotted spoon or fish spatula to flip them away from you, checking the underside for browning. You’ll know they’re done when they’re a deep golden brown.

   (Tip: Keep a close eye on the temperature of your oil. The cold wings can drop the temperature, or the temperature can rise in between fryings, so adjust accordingly. If you have a instant-read thermometer or candy thermometer, that’s ideal.)

6. I recommend keeping the rack of wings on the half sheet tray in a 200°F oven until ready to sauce them.

7. In a saucepan, cook the hot sauce over medium heat until slightly thickened. Remove from the heat then stir in the honey. Add the butter, one tablespoon at a time, letting them incorporate before adding the next.

8. In a large bowl, toss the wings, about 6-7 at a time, with a few tablespoons of the sauce, adding more until they are coated in your preferred amount of sauce. Repeat with the remaining wings. Serve immediately.