In Crystal Cruises®, Featured Posts


Jon Ashton's Chicken Wings

Served Sizzling Hot with a Generous Helping of Spice

Calling all sports fans! This week’s featured recipes are the classic, go-to choice for cheering on your favorite team (or side, club, squad, troupe, lineup and on and on), in particular, American football. As our Crystal Family in the U.S. gears up for Super Bowl Sunday in a couple of weeks, Chef Jon is back in the kitchen with two recipes for crispy, crunchy comfort foods that are synonymous with the big game. But really, one does not have to be a sports fan to be a fan of spicy finger foods like extra crispy buffalo chicken wings (and their chicken fingers counterparts). The heat of the Tobasco and Louisiana hot sauce mixed with the sweet kick of brown sugar and bar-be-que sauce will likely have you cheering anyway.

This is the kind of dish that is always a hit, fun finger food that even the most sophisticated culinary palates can appreciate. And while it’s more commonly associated with playoff parties and backyard get-togethers than elegant cocktail parties, Crystal waiters have been known to pass trays of toothpick-skewered buffalo bites to guests enjoying pre-dinner drinks in The Cove Bar.

Make sure to add napkins to your shopping list along with the ingredients for the finger-licking sauce as you prep your pantry for Sunday Cooking with Chef Jon Ashton, this Sunday, January 24. Join us at 3 p.m. ET on the Crystal Cruises Facebook page. We’ll see you in the kitchen!

Extra Crispy Chicken Wings with Buffalo Sauce
By Chef Jon Ashton


2 quarts (1.9 liters) canola oil 
1 cup (120 grams) all-purpose flour
3 tablespoons (45 ml) cornstarch
1 tablespoon (15 ml) garlic powder 
1 teaspoon (5 ml) kosher salt 
3 pounds (1.4 kg) chicken wings, cut at joints


Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil. Heat over medium-high heat to 350 degrees F (175 degrees C). 

Whisk flour, cornstarch, garlic powder, cornstarch, salt and 1½ cups (360 ml) water in large bowl until smooth. 

Working in in two batches, dip half of the chicken in the flour/cornstarch mixture. Let the excess drip back into the bowl and gently place in the hot oil. Increase heat to high, stir once or twice to keep the pieces separated. Cook for 7 minutes or until the coating is light golden brown in color and beginning to crisp up. 

Remove the chicken with a slotted spoon and place on the prepared rack to drain briefly. Repeat process with second batch. 

Once all chicken is cooked, heat the canola oil to 375 degrees F (190 degrees C). Carefully return all wings to canola oil and cook for another 7 minutes stirring occasionally, or until golden brown.

Remove the chicken wings with a slotted spoon, place on the prepared rack and let stand for 2 minutes.

Toss in your favorite sauce. I like to use the buffalo recipe below. 

Serves 4 -6.

Buffalo Sauce 


8 tablespoons (120 ml) unsalted butter
2 garlic cloves, pureed on garlic press or rasp grater 
1 cup (240 ml) Frank’s Louisiana Hot Sauce 
2 tablespoons (30 ml) Tabasco sauce (add more if you like wings spicy)
2 tablespoons (30 ml) dark brown sugar 
1 tablespoon (15 ml) BBQ sauce 


Melt butter in small saucepan, add garlic and cook for 30 seconds. Whisk in hot sauce, brown sugar, and BBQ sauce until combined. 

Makes 1 ¾ cups.

Crispy Chicken Tenders
By Chef Jon Ashton 


1 3/4 cups (210 grams) all-purpose flour 
1/4 cup (28 grams) cornstarch
1 tablespoon (15 ml) granulated garlic
2 teaspoons (10 ml) kosher salt
2 teaspoons (10 ml) pepper 
4 large egg whites 
2 pounds (907 grams) boneless, skinless chicken breasts, (cut into long strips) 
2 quarts (1.9 liters) canola oil 


Whisk flour, cornstarch, granulated garlic, salt and pepper in a bowl. Set aside.

Lightly beat egg whites together in shallow dish.

Dip chicken into egg whites to coat and then place into flour mixture. Be sure to coat both sides well.  Place coated chicken on a baking sheet lined with a wire rack, repeat process with until all the chicken is coated. Refrigerate chicken uncovered for 1 hour (this helps form the crust).

Preheat oil to 350 degrees F. 

Add half the chicken to the hot oil and fry until deep golden brown in color and registering 160 degrees F (70 degrees C), about 4 minutes, stirring occasionally. Remove and place on a rimmed baking sheet lined with a cooling rack.  

Return the oil to 350 degrees F and repeat process with the remaining chicken.

Serve with desired sauce.         

Serves 4. 

Crystal’s Crystal@Home: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.

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