Lemon Pepper Wings with Scalloped Potatoes and Fried Green Tomatoes

Preheat your oven to 400°F (200°C).

Pat the chicken wings dry and place them in a large bowl. Add 2 tbsp of canola oil and toss to coat.

Add both lemon pepper seasonings, garlic powder, onion powder, smoked paprika, and Creole seasoning. Massage the seasonings into the wings.

Sprinkle the cornstarch and baking powder over the wings and toss until evenly coated.

Arrange the wings in a single layer on a wire rack set over a baking sheet. Bake for 30-40 minutes, or until golden and crispy.

While the wings bake, prepare the potatoes. Thinly slice the russet potatoes using a mandoline.

Blanch the potato slices in a large pot of salted boiling water for 2 minutes. Remove with a spider strainer and lay them on a clean kitchen towel to dry.

To make the béchamel sauce, melt 4 tbsp of butter in a large pan over medium heat. Add the sliced shallots and a pinch of salt and sauté until softened.

Add the minced garlic and cook for another 2-3 minutes until fragrant.

Sprinkle in the flour and cook, stirring constantly, for 1 minute to create a roux.

Pour in the chicken stock to deglaze, then gradually whisk in the whole milk until smooth.

Season the sauce with the all-purpose blend, garlic herb seasoning, Italian seasoning, smoked paprika, cayenne, and thyme. Bring to a gentle boil, then reduce heat to low and simmer for 5 minutes, stirring frequently, until thickened.

In a large bowl, gently toss the blanched potato slices with the béchamel sauce until coated.

Transfer the coated potatoes to a buttered casserole dish, spreading them evenly. Pour any remaining sauce over the top.

Top with shredded smoked Gruyere cheese. Cover the dish with aluminum foil.

Bake at 375°F (190°C) for 25 minutes. Then, remove the foil and increase the oven temperature to 400°F (200°C). Bake for another 20 minutes, until the top is golden brown and bubbly.

For the fried green tomatoes, set up a three-station dredging station. In the first bowl, mix flour with Creole seasoning and smoked paprika. In the second, whisk eggs with hot sauce and more seasonings. In the third, combine ranch panko, cornmeal, and chopped parsley.

Thinly slice the green tomatoes. Lay them on a paper towel, sprinkle with salt, and pat each side dry.

Dredge each tomato slice first in the flour mixture, then the egg wash, and finally in the breadcrumb mixture, pressing to adhere.

Place the breaded tomatoes on a wire rack and freeze for 20 minutes.

Heat about 2 inches of canola oil in a cast-iron skillet to 350°F (175°C). Fry the tomatoes for 2 minutes per side until golden brown. Let them rest on a wire rack.

To make the wing sauce, melt butter in a small pan. Stir in honey, hot sauce, lemon juice, and a pinch of lemon pepper seasoning.

Place the baked wings in a large bowl. Pour the warm sauce over them, add chopped parsley, and toss to coat completely.

For the pickle ranch, combine all ingredients (chopped pickles, mayonnaise, chives, dill, garlic, sour cream, seasonings, pickle juice, and lemon zest) in a bowl and mix until well combined.

Plate the sauced wings, a portion of the scalloped potatoes, and the fried green tomatoes. Serve immediately with the homemade pickle ranch for dipping.