Sarah Young is the Executive Vice President and a co-owner of Wild Heaven Beer, which operates three taprooms in the Atlanta area.
Born in Washington, D.C., Sarah grew up for a bit in southern Maryland before moving south to Greensboro, North Carolina. She then made her way even further south to Atlanta after graduating from UGA in 2006 with her degree in Advertising from the Grady School of Journalism. Post-graduation, she worked in the fast-paced, unpredictable world of Ad/Marketing agencies, with a strong focus in B2B marketing, brand development, and account service/strategy. Sarah came on board with Wild Heaven co-founders Nick Purdy and Eric Johnson back in 2012 to build the brand with retailers, wholesalers, and consumers prior to the Avondale Estates brewery’s brick-and-mortar opening.
As Executive Vice President, Sarah is focused on overseeing marketing, creative strategy, developing partnerships, streamlining operations/communications, providing sales guidance/support and evolving the brand and company culture.
When she isn’t herding cats in the beer world, you can find her spending time with her family, rescue dogs and friends, trail running, cooking with her husband, reading, cheering on the Georgia Bulldogs and Green Bay Packers, traveling, and recreating near any body of water. Sarah is also a proud member of Les Dames d’Escoffier International’s Atlanta Chapter and serves on the Communications Committee. For more about Sarah and Wild Heaven Beer, please visit WildHeavenBeer.com
Crispy Oven-baked Old Bay Wings with Pickle Feta Dip
Ingredients
Method
- Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire baking rack on top of the foil and spray it with cooking spray.
- Thoroughly pat the chicken wings completely dry with paper towels. Removing excess moisture from the skin is a crucial step for maximum crispiness.
- In a large Ziploc bag or bowl, combine the Old Bay seasoning and baking powder. Don’t add salt, Old Bay is plenty salty!
- Add the dried wings to the bag and shake until they are evenly coated with the seasoning mix.
- Place the wings in a single layer on the prepared wire rack, making sure they do not touch. This allows air to circulate around each wing, ensuring all sides get crispy.
- Low-and-slow bake. Position the baking sheet on a lower-middle oven rack. Preheat your oven to 250°F and bake for 30-35 minutes.
- High-heat bake. After 30 minutes, increase the oven temperature to 425°F and move the baking sheet to the upper-middle rack. Bake for another 40–50 minutes, or until the wings are golden brown and blistered. Flip the wings and rotate the pan halfway through for even cooking.
- Rest and serve, ensuring they’ve reached an internal temp of 165°F. Remove the wings from the oven and let them rest on the rack for 5 minutes before serving.
- Crumble the feta into small chunks in a bowl. Add the yogurt and mayonnaise and 2 tablespoons of the pickle juice.
- Stir well to combine, until the mixture is very smooth and creamy. Taste the dip and determine if it needs more pickle juice. Add more if you like it extra zippy. Cover the dip and let it chill in the fridge for at least an hour before serving. Let those flavors meld!
- OPTIONAL, make it ATL-style: toss the wings in melted butter and Lemon Pepper seasoning for a spin on a Chesapeake classic. Melt 1 stick of butter over low heat in a saucepan and stir in ¼ cup Lemon Pepper seasoning; add the butter and wings to a big bowl and toss.
