Fried chicken wings coated in TRUFF Hotter Sauce and confit garlic with green onion, and compressed celery.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Truff Hot Sauce and Front of the House.
Confit Garlic
INGREDIENTS
- 8 ea. Garlic cloves
- Olive oil
METHOD
- Place garlic in a small pot and cover with oil.
- Bring to simmer and let sit until garlic turns golden brown.
- Strain and puree.
Hot Wings
INGREDIENTS
- 8-10 ea. Chicken wings
- 4-6 oz. Tapioca starch
- Salt and Pepper
- Truff Hotter Sauce
- Confit Garlic
METHOD
- Pat wings dry and toss in a bowl with corn starch to just coat. Fry at 360 F until golden brown.
- Season and toss in a bowl with Truff hotter sauce, garlic puree, and green onion sliced thin.
Compressed Celery
INGREDIENTS
- 1 ea. Celery
- 1 tbsp. Sherry vinegar
- 2 drops Liquid smoke
METHOD
- Compress in a vacuum seal bag. Let sit 1 hour. Shave thin.
