A Recipe From the Chef: Marcel Vigneron's Boneless Chicken Wings
Since coming to Bar210, Marcel Vigneron has been adapting his cooking techniques to the particular demands of the lounge, doing his elaborate take on bar food. (Read our 2-part interview with the Top Chef alum.) The menu, which changes biweekly, is divided into three quadrants: vegetables, fish and meat. If vegetables, a take on a Cobb salad, in which traditional components come wrapped in a thin slice of jicama. If fish, a skewer of shrimp with coconut milk powder and crispy ginger. If meat, these boneless chicken wings, which are Vigneron's take on the traditional sports bar food.
The chicken wings are slow-cooked for an hour -- no, no immersion circulators required -- before being deboned, injected with Maytag blue cheese, dipped in ground cheese chips and then fried. Some sauce. A bit of micro celery. But do not expect to find a Buffalo Bills game anywhere in sight. As for silverware, Vigneron says that it's available "upon request."
Boneless chicken wings with fancy sauce, blue cheese injection and micro celery
From: Marcel Vigneron of Bar210
Note: Vigneron uses Cheddar flavor Popchips.
1 cup mayonnaise
1 oz. sambal
1 oz. sriracha
salt to taste
1. For the sauce, combine the mayonnaise, sambal and siracha and add salt to taste. Set aside.
Chicken wings and assembly:
½ gallon blended oil
16 chicken wings, middle joint only
1 whole garlic head
1/2 bunch of fresh thyme
1 fresh bay leaf
1 sprig of fresh rosemary
1 cup Maytag blue cheese, at room temperature
1 cup Wondra flour
1 cup egg wash
1 1/2 cups Cheddar Popchips, ground
1 1/2 cups panko bread crumbs
1. In a large sauce pan, heat the oil to 200 degrees. Season the chicken wings liberally with salt and place in oil with aromatics, making sure that they are fully submerged.
2. Monitor the heat so that it stays at a gentle simmer and cook the wings for approximately 1 hour.
3. While the chicken is cooking, take the tempered blue cheese and whip with the paddle attachment until creamy and smooth, put the mixture into a piping bag and set aside.
4. After an hour, remove one wing from the oil to check for doneness. Break the remaining cartilage from the joints and wiggle the bones backwards and forwards: they should be slide out easily. Make sure to keep the bottom skin intact as it will make cooking later easier and cleaner. Continue to remove bones while chicken wings are warm.
5. Once bones are removed, fill with the blue cheese, making sure to keep the cheese within the natural casing of the chicken, as excess cheese will burn in the oil. Heat the pot of oil to 350 degrees.
6. Once the wings are filled, dredge in first in wondra flour, then the egg wash and finally in a mixture of the panko and ground POP chips. Deep fry the breaded wings until golden brown.
7. Serve the wings with fancy sauce and micro celery.