Braised Buffalo Chicken Boneless Wings with Blue Cheese Mousse
Ok, here is my very belated Super Bowl food roundup. Of course, we made one of my favorite foods, buffalo chicken. I tweeted earlier that we wanted to try making Michael Voltaggio's boneless buffalo chicken wings that he made on season 6 of Top Chef as his dish to represent the casino New York New York. We did make a modified version of the dish (minus the liquid nitrogen and celery root puree), and it was really delicious, but the confit made it time consuming. He recently demoed the dish with the LA Times food section (see the video below).
DISCLAIMER: This is molecular gastronomy, which means that it uses some non-traditional techniques and tools.We made it a little bit easier to make at home by cutting out the liquid nitrogen, but you still need a whipped cream whipper to make the blue cheese mousse.
Braised Buffalo Chicken Boneless Wings with Blue Cheese MousseAdapted from Michael Voltaggio via LA Times
FOR THE WINGS:
12 chicken wings
1 bulb garlic
1 tablespoon madras curry powder
1 quart chicken stock
1 cup milk
FOR BLUE CHEESE MOUSSE
1 cup blue cheese
1 cup sour cream
1/2 cup buttermilk
1 whipped cream canister
2 cartridges N2O
FOR THE WINGS
- Chop off ends of the chicken wings
- Heat a large saucepan on the stove and cook garlic and onion until browned, add stock, milk, curry, and salt and bring to simmer
- Add wings and simmer until chicken is cooked through, about 45 minutes. Be careful not let the mixture boil.
- Remove chicken wings and pull out bones (if you have trouble, check out Serious Eats' tutorial here)
- Preheat a fry pan with vegetable oil, coat chicken wings in flour and brown in pan until crispy
- Blend sour cream, blue cheese, and buttermilk in a blender until completely smooth
- Pour mixture into whipped cream whipper and charge with two nitrous oxide cartridges
Place crisped chicken wings on a plate and drizzle with bottled buffalo chicken sauce (we like Frank's). Add a dollop of the blue cheese mousse and enjoy!