A pound of naked wings is pictured at Stone's Cove KitBar in Bel Air. (Steve Ruark / Baltimore Sun Media Group)
Autumn in Harford County means gorgeous days, changing leaves and, of course, football. There’s no better way to spend a Sunday afternoon than watching a game, beer in hand, while eating some chicken wings.
At Stone’s Cove KitBar in Bel Air, the ChefTenders — part chef, part bartender — serve their wings “naked,” tossed with a dry rub instead of Buffalo sauce. The wings are rubbed with a spicy, smoky blend of seasoning before being seared on a hot griddle and finished with a low, slow cook in the oven. The result is a juicy, smoky treat that’s perfect for football season.
Home cooks will find the restaurant’s dish easy to replicate and perfect for parties. Be sure to plan ahead; the wings take several hours to finish in the oven. And don’t forget to stock up on napkins — they might not be saucy, but these wings have the potential to get messy.
Combine drained wings, canola oil and wing rub in a large mixing bowl and rub thoroughly to fully coat wings.
Heat a griddle to 475 degrees (the Stone’s Cove team uses a plancha). Place wings on hot surface, searing on each side for about one minute until the outside of the wings is dark and crusted.
Spread wings evenly on one or two large sheet trays.
Roast in oven for about 2 ½ hours, until wings reach an internal temperature of 165 degrees.
Garnish with carrot sticks, celery sticks and blue cheese.