Turns out boneless wings were never actually even wings…
INGREDIENTS:
Wings:
Wings:
2 ½ pounds (1.1kg), whole wings
1 batch of either sauce
Salt to taste
2.5-3 quarts (2.5-3L) vegetable oil for frying
Buffalo Sauce:
⅔ cup (175g) franks red hot
1 tablespoon (15g) white distilled vinegar
⅓ cup (83g) unsalted butter
Salt to taste
2 cloves garlic, grated (added at the end, then strained out)
Ranch:
1/2 cup (132g) creme fraiche
2/3 cup (191g) mayonnaise
1/2 cup (123g) buttermilk
1.5 tablespoons (4g) finely chopped dill
1.5 tablespoons (6g) finely chopped parsley
1/2 bunch finely sliced chives
3 cloves garlic, grated
1/4 teaspoon (1g) onion powder
1 tablespoon (14g) lemon juice
Salt and pepper to taste
Fried Rice Stuffed Wing:
Wing:
1 pound (450g) deboned wings
Salt to taste
2.5-3 quarts vegetable oil
2 cups fried rice
1 cup soy glaze
Fried Rice:
2 Cloves Garlic, thinly sliced
1 Shallots, finely diced
2 Serrano Chiles, finely diced
2 Green Onions, finely sliced
1 Large Egg
Salt
2 Cups (380g) Cold Cooked Rice
½ teaspoons (2g) Ground White Pepper
1 teaspoons (5g) MSG
2 teaspoons (8g) Sweet Soy Sauce
1 Tablespoons (12g) Dark Soy Sauce
2 Tablespoon (9g) vegetable oil
½ teaspoon (1g) toasted sesame oil
Soy Glaze:
3 red Thai chilis, roughly chopped
5 cloves garlic, roughly chopped
¼ cup (62g) sake
¼ cup (53g) chicken stock
1 cup (184g) sugar
½ cup (120ml) fish sauce
½ cup (120ml) white distilled vinegar
2 tablespoons (30g) soy sauce
1 tablespoon (8g) cornstarch
Splash of water
Korean Potato Stuffed Wing:
Wings:
1 pound (454g), deboned wings
Salt to taste
2.5-3 quarts vegetable oil
1.5 cups (180g) cornstarch
Chive Mashed Potatoes:
4 slices bacon, cut into ¼ inch lardons
1 pound (450g) Yukon gold potatoes, cut into 1 inch half moons
⅓ cup (76g) unsalted butter
½ cup (32g) provolone, grated
½ cup (45g) parmesan, grated
2 tablespoons (7g) chives, thinly sliced
Splash of whole milk
Salt to taste
Fresh cracked black pepper
Gochujang Sauce:
1 teaspoon (4g) toasted sesame oil
1.5 tablespoons (14g) vegetable oil
8 cloves garlic finely chopped
2-inch knob ginger, grated
¼ cup (90g) honey
1/2 cup (115g) dark soy sauce
3/4 cup (170g) rice vinegar
1/4 cup (56g) mirin
1/2 cup (50g) granulated white sugar
2 ½ tablespoons (32g) ketchup
2 tablespoon (56g) gochujang
1 tablespoon (15g) cornstarch
1 tablespoon (14g) water
METHOD:
Deboning Wings:
Start by taking a whole wing and identifying the joining where the drumette meets the flat.
Cut at the joint and separate the drum from the flat. Reserve the drums for a later use such as a farce to stuff wings with.
Using a pair of scissors, cut the tendons that connect the meat of the wing to the bone.
Continue to cut down the wing using scissors until the meat begins to loosen from the bone.
At this point using your thumb and index finger, push the meat down and away from the bone until the joint at the wing tip is met.
Once the joint at the wing tip is met, pull the exposed bones off of the joint.
Using a toothpick, seal the open end of the wing shut and reserve for frying.
Wings:
Buffalo Sauce:
In a small saucepan, combine Franks Red Hot and distilled white vinegar. Heat over medium heat until steamy.
Whisk in cold butter until emulsified.
Grate garlic into the sauce and allow to sit for one minute.
Pass sauce through a fine mesh sieve and reserve for later use.
Ranch:
Combine all ingredients into a medium bowl.
Whisk until fully combined.
Assembly:
Fry deboned wings at 350°F (170°C) until golden brown and reach an internal temperature of 165°F (74°C)
Toss wings with buffalo sauce in a medium mixing bowl.
Serve with ranch and enjoy.
Fried Rice Stuffed Wing:
Fried Rice:
Heat vegetable oil over medium-high heat. Once starting to smoke, add in shallot and Serrano. Season with salt and stir fry for 30 seconds.
Add garlic to the pan and stir fry for another 30 seconds.
Follow the garlic with cooked and chilled rice. Stir fry for 1 minute to break up the rice.
Add in the egg along with salt. Cook for a couple seconds then stir fry together until eggs are cooked.
Mix in ground white pepper, green onion, dark soy sauce, sweet soy sauce, MSG, and sesame oil. Toss together to combine.
Allow fried rice to cool for 5-10 minutes and transfer to a piping bag for later use.
Soy Glaze
In a medium saucepan sugar, vinegar, sake, and chicken stock and bring to a boil over medium heat.
Reduce until color begins to deepen and a glaze-like consistency starts to form.
Season glaze with fish sauce and soy sauce and turn off the heat.
Add garlic and Thai chilis and bring back to a light simmer for 3 minutes.
Make a slurry by mixing together 1 tablespoon of cornstarch and a splash of water. Combine slurry with sauce and bring to a boil.
Whisk sauce to fully incorporate slurry and simmer until sauce begins to thicken, at which point cut the heat and pass sauce through a fine mesh strainer
Wing:
Using a piping bag filled with fried rice, stuff wings about ¾ of the way full and seal the wings shut with toothpicks.
Fry deboned and stuffed wings at 350°F (170°C) until golden brown and reach an internal temperature of 165°F (74°C)
Remove wings from the fryer and toss with soy glaze. Garnish with some thinly sliced green onion.
Korean Potato Stuffed Wing:
Loaded Mashed Potato:
Begin by placing peeled potatoes into boiling water. Allow the potatoes to cook until fork tender.
While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat. stirring occasionally until crisp and browned, about 5-6 minutes; drain on paper towels
Finely chop bacon and reserve for later use
Once the potatoes are cooked, run the potatoes through a food mill or potato ricer. Place into a medium sized pot with plenty of stirring room and set over medium heat. Season with salt
Using a heat proof spatula gently stir the potatoes constantly, adding a small handful of butter, stirring allowing it to melt and emulsify into the potatoes. Once combined, add more butter, and repeat that process until all of the butter has been added.
Whisk in whole milk until homogenous, and in batches fold in provolone and parmesan cheese until fully combined, smooth and develop a cheese pull
Fold in chopped chives and bacon. Place potatoes into a piping bag for later use.
Gochujang Sauce:
In a small sauce pan lightly toast half of the cloves of garlic and grated ginger in vegetable oil until translucent. Season with a splash of sesame oil.
To the pot, add sugar, honey, rice vinegar, dark soy sauce, mirin, gochujang, and ketchup. Heat over medium to a simmer.
Slightly reduce for 3-5 minutes, then whisk in a cornstarch slurry and continue to heat until a glaze like consistency has been achieved.
Stir in remaining garlic and allow to sit for 2-3 minutes.
Pass sauce through a fine mesh sieve and receive for later use.
Assembly:
Using a piping bag filled with chive mashed potatoes, fill the wings about ¾ of the way and seal shut using toothpicks.
Toss the stuffed wings in cornstarch until evenly coated. Shake off excess starch.
Fry wings at 350°F (170°C) until golden brown and fully cooked. About 5-7 minutes.
Remove wings from the fryer and toss in gochujang sauce.
Garnish with toasted sesame seeds.
Serve and enjoy.
