Aprés, Please!” with Nick Pease: Barbeque Chicken Wings at The Maggie [video]
For the second episode in our “Après, Please!” With Nick Pease, we travel to The Maggie Restaurant at the base of Peak 9, where head chef Glen LeBlanc has a really special dish in store for us.
This afternoon at The Maggie, Glen is going to show us how to make another classic American dish, their signature barbeque chicken wings.
We start off with a traditional brine. Mixed into a pitcher of water, we have salt, sugar, black pepper corns, red pepper flakes, crushed garlic, dry oregano and some dry thyme. LeBlanc then squeezes two whole lemons and drops the rhines into the brine as well to let marinade for 28 hours to 48 hours. After the wings are baked, they are then dropped into the deep fryer for about 5 minutes.
For The Maggie’s wing sauce, Glen takes Frank’s Hot sauce, reduces it in a saucepan and folds it in some cold butter.
With prime location at the base of Peak 9, The Maggie has become a popular hotspot for Après Ski and on mountain dining. Equipped with a vast patio overlooking the beautiful view of Peak 9 and 10, The Maggie is “Great for weddings, small get togethers, or if you just got done on the mountain and just want to have a frosty beer. This is the perfect place to hang out.” Says Charlie, the general manager.
The Maggie also offers an incredible Pub Club special for all their loyal customers where participants will receive their very own custom Maggie’s Mug that will earn them $3.50 Bud Lights, $1 off all Annenhauser-Bausche products, and $5.50 mimosas at any time of the day.
After your next day on the slopes, make sure to make your way down to The Maggie at the base of Peak 9 to have Glen set you and your crew up with some bomb buffalo wings!
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