This dish is one of the first dishes and recipes I got just right at Rye Bar and Grill, Tauranga. The creamy, tangy, aromatic dip with the spicy wings is perfect with an ice cold beer and friends. The sauce would work well if added to a pizza or seafood skewers. And the blue cheese will work as a salad dressing too.
Buffalo sauce (makes 850ml) (15 portions) (prep time 5 minutes) (cook time 10 minutes)
100g x chipotle puree
300g x red wine vinegar
10g x cayenne powder
75g x Dijon mustard
10g x salt
100g x honey
250g x diced butter
Blue cheese dressing (makes 720g) ( 20 portions) (prep time 5 minutes)
500g x natural yoghurt
150g x blue cheese
¼ x onion grated
50g x coriander leaves picked and chopped
Chicken Wing Brine (prep time 5 minutes)
2Kg x water
150g x salt
60g x brown sugar
Aromatics-Cinnamon, star anise, licorice root, herb stalks and trims, garlic
Confit Wings (makes 10-12 portions) (prep time 15 mins) (brine time 24 hours) (cook time 90 minutes)
4kg x chicken wings whole.
Brine from above
200g x canola oil
Buffalo Sauce
Cook chipotle puree, red wine vinegar, cayenne powder together for 10 minutes over medium heat
Add in dijon mustard, salt and honey. Simmer
Whisk in butter until emulsified.
Keep at room temperature if using straight away. If making in advance, bring out of the fridge to come to room temperature before using.
Blue Cheese Dressing
Blend all ingredients together. Season with salt and refridgerate for at least two hours before needed.
Chicken Wing Brine
Brine chicken for 24 hours with all brine ingredients.
Confit Wings
Remove wing tip and cut wing in half.
Add wings to brine. After 24 hours wash wings in fresh water, drain and repeat one more time to remove all brine.
In a large mixing bowl mix wings and oil.
Lay flat on baking trays on baking paper and cook at 120C form 60-90 minutes.
When finished in oven, cling film tray and leave to cool on bench top
To Finish:
Remove all excess cooking liquid and deep fry chicken wings at 180C until crispy brown-about 2-4 minutes
Season with buffalo sauce in a mixing bowl.
Plate up with a sprinkle of sesame seeds.
Serve with blue cheese dressing and celery sticks
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| VINRW2 | Vinegar red wine 6% acidity essente | $0.00 | |||
| CAYP | Pepper cayenne essente stand up pouch | $0.00 | |||
| MUSTDMF | Mustard dijon masterfoods | $0.00 | |||
| SALT | Salt fine | $0.00 | |||
| HONEY12/500 | RESTRICTED PRODUCT | $0.00 | |||
| BUTTERU500 | Butter unsalted **Chilled** | $0.00 | |||
| CHEBVR | Cheese blue vein special reserve mainland **Chilled** | $0.00 | |||
| CORI | Coriander 2-4mm iqf frozen | $0.00 | |||
| sugb1 | Sugar brown | $0.00 | |||
| CINGP | Cinnamon ground | $0.00 | |||
| ANIST | Star anise whole | $0.00 | |||
| GARF | Garlic dehydrated flakes | $0.00 | |||
| CANO | RESTRICTED PRODUCT | $0.00 | |||
| SESA | Sesame seed hulled white kernels | $0.00 |
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