Elevate your Big Game Party with Chef Scott’s Wings!

February 03, 2018

Win Your Big Game Party with these Wings! 

We’re hungry just reading Chef Scott’s fresh wings recipes. Chef Scott Leibfried is Greensbury’s talented and conscientious culinary director. After spending 7 seasons on Fox’s Hell’s Kitchen he was ready to start cooking up something sustainable and organically delicious.

Scott is sharing his recipes for two Big Game classics: Teriyaki wings and Hot wings. Or, for something a bit more adventurous: try his Doner Salad.

Doner Salad

The doner salad recipe has its roots in what is traditionally served as a sandwich. It’s a street food specialty in Turkey and popular in Germany. Packed with spices, cabbage, and a cucumber mint yogurt sauce, the doner salad will thrill your Big Game guests. = ]

The base for all three wings recipes is Greensbury’s organic, free range chicken wings. We source our wings from a family farm in Harrisonburg, Virginia that is certified organic, certified humane, and non-GMO. The chicken are never administered antibiotics or hormones. They roam open pastures and are fed a quality diet free of animal by-products. You can literally taste the difference!

Tip: Prepare ingredients a day ahead! For best results with the doner salad, Scott suggests marinating the wings in the mediterranean spice marinade for 24 hours.

It all starts with chicken wings so we’ll start with a base recipe for amazing chicken wings. Next we’ll share a teriyaki sauce recipe and a hot sauce recommendation. Finally, we’ll guide you through the doner salad. Enjoy!

Chicken Wings (Base recipe)


2 packages of Greensbury’s organic, free range chicken wings

Salt, pepper, olive oil

A pack of peeled garlic cloves


To Prep Wings

  1. Preheat the oven to 375 degrees.

(Keep in mind that all residential ovens are different. For a crispy oven roasted chicken wing, roast at a higher temperature.)

  1. Line a baking tray with aluminum foil (for easy cleanup!).

To Cook Wings

  1. Place 2 packages of Greensbury’s organic, free range chicken wings in a mixing bowl.
  2. Season with salt, pepper, olive oil, and 1 pack of store bought peeled garlic cloves.
  3. Mix thoroughly to coat the chicken wings.
  4. Place on the baking tray and bake for 20 to 30 minutes.

To Complete Wings (Choose one of the 3 sauces - hot, teriyaki, or mediterranean spice!)

  1. Have a Tupperware container with a lid or a food storage container with a lid.
  2. Remove the cooked wings from the baking tray and put into the plastic container
  3. Pour 1 to 1 ½ cups preferred wing sauce into the container.
  4. Place the lid on and shake the container to coat the wings with the sauce.
  5. Arrange on a serving plate. Pour the extra sauce over the wings.

To Finish Wings

...For the Hot Wings finish: Sprinkle with crumbled blue cheese, chopped scallions, and cilantro.

...For the Teriyaki Wings finish: Sprinkle with toasted sesame seeds and chopped cilantro.

...For the Doner Salad: See recipe below for the beautiful & sophisticated doner salad finish!

Now for the Sauces! 

Teriyaki Sauce


2 Cups soy sauce (best quality makes a difference)

2 Cups mirin

1 Cup sake

1 Cup brown sugar

1 Piece of peeled fresh ginger about 1 inch long



  1. Combine all ingredients and a thick bottom sauce pot. Bring to a boil and reduce to a simmer.
  1. Simmer until reduced buy ½ and thickened. Taste often to avoid burning or over reducing.

Hot Sauce

Use your favorite store-bought hot sauce! Our favorite is True Made Food’s Veracha (Vegetable Siracha). It’s Paleo certified, gluten-free, and non GMO. Sweetened with vegetables. Yum!

Now time to finish the Doner Salad! 


 To Recap: There are 4 parts to Chef Scott’s doner salad recipe:
-The chicken wings base recipe (above)

-The cucumber mint sauce

-The red wine vinaigrette

-The finish (includes the greens & veggies)


Cucumber Mint Sauce 



1 Each English cucumber seeded and rough chopped

1 Cup Greek yogurt

1 Packet store-bought peeled garlic

2 Tablespoons lemon juice

½ Cup packed mint leaves

Salt and pepper to season


  1. Combine all ingredients in a deep, deli-cup-like container.
  1. Blend smooth using an immersion blender.



½ Cup blended olive oil

2 Tablespoons red wine vinegar

Salt and pepper to season


Combine all ingredients in a small container with a lid. Shake to combine.

Now the big FINISH! 


1 Quart thin sliced red cabbage

1 Quart thin sliced romaine lettuce

2 Cups small salad tomatoes cut in half

¼ Cup of red wine vinaigrette

Salt and pepper to season

Chopped cilantro for garnish

  1. After the chicken strips are finished, allow them to cool slightly.
  2. In a large mixing bowl combine:

Red cabbage

Romaine lettuce

Small salad tomatoes

Red wine vinaigrette

Salt and pepper

Chopped cilantro



  1. Combine the salad ingredients with the vinaigrette, mix thoroughly and place into a serving dish.
  1. Place the cooked chicken strips on top.
  2. Generously pour the cucumber mint yogurt over the top. Approximately 1 cup.
  3. Finish with chopped cilantro

We hope you love the wings, whichever way you make them! Thank you for cooking organic, free range chicken wings with Greensbury.

Dine Well and Live Well.

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