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About the Dish

4 packets Duke's Mayonnaise
2 packets Sriracha
2 small Spring Onion
1/4 teaspoon PeachDish Salt
2 stalks Celery
3 tablespoons Todd Richards’ Coffee Rub
6 large Chicken Wings
Per Serving
Calories 391
Total Fat 31 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 6 g
Monounsaturated Fat 5 g
Cholesterol 160 mg
Sodium 524 mg
Total Carbohydrates 6 g
Dietary Fiber 1 g
Sugar 1 g
Protein 28 g
Todd Richards

Chef Todd Richards is an Atlanta chef known for his fried chicken. His restaurant, Richards' Southern Fried, opened the summer of 2016. Todd is also executive chef at White Oak Kitchen & Cocktails, and was formerly at the Ritz-Carlton Buckhead, The Shed in Glenwood Park, and The Pig & The Pearl at Atlantic Station. Chef Todd is self-taught and in 2013 was a James Beard Award Semi-Finalist for Best Chef: Southeast. He has also been a contestant on Iron Chef America. Todd's cooking elevates and promotes Southern cuisine and community.


Heat oven or grill to 450° F. Prepare your mise en place: Remove and discard green onion roots; finely chop green onions. Cut celery into pieces 2-3 inches in length. Cut each piece lengthwise into 1/2-inch-wide sticks.
Make sriracha mayo: In a small bowl, combine mayonnaise, sriracha (if you prefer less heat use just 1 packet), green onions and 1/4 teaspoon PeachDish Salt.
Brush or toss wings with 1 tablespoon olive oil. Sprinkle on all sides with coffee rub.
Use tongs to transfer wings to grill (or place on baking pan and roast wings in the oven, turning once after 10 minutes. Skip to step 7). Close grill top. Cook until the bottom of wings are well marked and the wings begin to release their juices (watch for hotspots that can burn the skin), 7-10 minutes. Turn wings over. Wash and rinse tongs.
Cook wings until they are nicely browned, their juices run clear (not milky) or they reach an internal temperature of 165° F, 7-10 minutes more. Remove from grill or oven to rest a few minutes before serving.
Serve with sriracha dipping sauce and celery sticks. Enjoy!