Sick of standard tailgating fare?? These homemade wings are a sure fire(y) way to win over football fans and foodies, alike (yes, we know there is overlap!). A Fifth Season staple, we actually indulge in this tangy, garlicky starter year-round.



For the wings: 

2 pounds of chicken wings 
1/2 cup hot sauce (we use Southern Art No. 1) 

2 teaspoons honey
2 cloves of garlic, grated
2 teaspoons tomato paste
2 tablespoons butter, melted

For the dressing: 

3.5 ounces Greek yogurt (we use Fage) 
1/8 cup buttermilk
1 clove of garlic, grated
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons crumbled blue cheese (optional)

Preheat oven to 425 F. Combine hot sauce, honey, garlic, tomato paste, and butter. Pour marinade over wings (reserving about 2 tablespoons to baste the wings at the end) and let marinate for 30 minutes. Arrange wings on baking sheet and bake for 30 minutes, flipping half way through. Once finished, brush with remaining wing sauce. 

Combine all dressing ingredients (smashing blue cheese crumbles if used). Serve on the side. 

Five Seasons


DOVE BOMBS (in oyster sauce)

With dove season in full swing in many parts of the South, we are excited to make our first batch of “dove bombs”.  Dove can be a bit dry so we like to marinate and tenderize the meat with--you guessed it--oyster sauce! Oyster sauce is a sweet and salty condiment commonly used in Vietnamese, Thai, and Cantonese cooking. It is full of umami, which brings the perfect rich, earthy flavor to the dove.

Don’t fret if a dove hunt isn’t on your itinerary this weekend. Country Table Delivery (a farm to table delivery service in Baton Rouge, which Lauren proudly co-owns with our friend, Kallie Svendson) can deliver quail (a great dove substitute) and most of the ingredients used in this recipe straight to your doorstep. If you are not located in Baton Rouge, search for a farm to table delivery service in your area and support local business and agriculture. Since it’s inception over a year ago, Country Table’s weekly bundles have inspired many of our seasonal recipes.


2 dozen dove breasts
1 dozen bacon slices, halved
1 dozen peppadew peppers, halved
4 ounces goat cheese

For the marinade:

1/3 cup oyster sauce
1 tablespoon soy sauce
1 teaspoon Sriracha
1 teaspoon honey
1 garlic clove, grated

Combine marinade ingredients and pour over dove breasts. Marinate for 4 hours or overnight. Remove dove breasts from marinade. Place one pinch of goat cheese on dove breast and one halved pepper. Then, wrap in bacon and secure with a skewer (or toothpick). Grill over medium/high heat for 5 minutes per side, or until bacon is browned to your desired crispiness.

Five Seasons

Ingredient of the Month (#IOTM): OYSTERS

At Five Seasons, we love any excuse to celebrate, and September’s featured ingredient is enough to make us want to break open a bottle (or two) of crisp white wine to pair with some fresh Gulf Coast oysters! Since oyster season in Louisiana kicked off on September 3rd, we figured it was fitting to feature this briny mollusk as our very first Ingredient of the Month (#IOTM).

While raw Gulf oysters should only be enjoyed in the cooler months (i.e. months that include the letter “R”), you can grill them year-round. So, even though this recipe technically falls under the Fifth Season (our perennial classics), it is always best with oysters so fresh that you could sneak a few raw ones while the grill is getting hot.

This sauce is simple, but so flavorful. We love to make this versatile dish for any occasion, from smaller dinner gatherings to tailgates, or even cocktail parties.


12 Gulf oysters, shucked
1 baguette, sliced on an angle

For the Garlic Herb Butter:

8 tablespoons salted butter, melted
2 garlic cloves, grated
1/2 teaspoon hot sauce (we prefer Cholula!)
1 tablespoon lemon zest (about 1/2 a lemon)
1/8 teaspoon cayenne pepper
1 teaspoon chopped tarragon
1 teaspoon chopped parsley

Combine all of the sauce ingredients in a small bowl. Spoon sauce over each oyster, reserving remainder of sauce for dipping.  Place oysters shell-side down on a grill over high heat and cook for 5-7 minutes. Arrange on platter and serve with the sliced baguette and extra lemon wedges (if desired).


Five Seasons