Thank you to everyone who came to our deck opening. Since the weather was on and off,
alot of people did not show. Those that did show, however, got to not only sip on some
really tasty martinis created by Michael, but they were able to eat some
really yummy food as well. The thought of yummy martinis, brought on the thought to seek out the world's greatest buffalo wing. In order to do so , I had to first think about what is it that the majority of people love about buffalo wings. Could it be the crunchy exterior, the juicy meat hidden beneath or the sauce and complimentary sauces that go with it? Whatever it is, I know when people bite into these amazing morsels, the heat from the sauce and the tantalizing textures that are on the inside bring smiles to their faces. My only complaint is there is never enough meat on the bones themselves. So it hits me like a ton of bricks!!! What if i could remove the bone, leaving all the wing meat intact and stuff the wing with a
Tabasco laced chicken mousse?? Well I'll tell you, with this application, the moisture from the
Tabasco sauce will keep the meat juicy. Then with the next step, I will a
ctually be able to create, a super crisp exterior because the wings skin will be stretched around the mousse and the glue will
actually fuse the chicken into one seamless so called "Nugget." After removing the whole bone still intact, (keeping the bones for stock) I then Butterflied the wing and dusted it with
Tranglutaminas stuffed with mousse wrapped and chilled to fuse overnight. The next day, I unwrapped a picture perfect cylindrical wing. After frying the wing, it was tossed in a
szechuan "buffalo" sauce, topped with a Great Hill Blue Cheese
Crema, and pickled celery leaves. If you could take everything you love about buffalo wings and multiply it by 3o, then this is what you'll get.
Thank you to everyone who came to our deck opening. Since the weather was on and off, alot of people did not show. Those that did show, however, got to not only sip on some really tasty martinis created by Michael, but they were able to eat some really yummy food as well. The thought of yummy martinis, brought on the thought to seek out the world's greatest buffalo wing. In order to do so , I had to first think about what is it that the majority of people love about buffalo wings. Could it be the crunchy exterior, the juicy meat hidden beneath or the sauce and complimentary sauces that go with it? Whatever it is, I know when people bite into these amazing morsels, the heat from the sauce and the tantalizing textures that are on the inside bring smiles to their faces. My only complaint is there is never enough meat on the bones themselves. So it hits me like a ton of bricks!!! What if i could remove the bone, leaving all the wing meat intact and stuff the wing with a Tabasco laced chicken mousse?? Well I'll tell you, with this application, the moisture from the Tabasco sauce will keep the meat juicy. Then with the next step, I will actually be able to create, a super crisp exterior because the wings skin will be stretched around the mousse and the glue will actually fuse the chicken into one seamless so called "Nugget." After removing the whole bone still intact, (keeping the bones for stock) I then Butterflied the wing and dusted it with Tranglutaminas stuffed with mousse wrapped and chilled to fuse overnight. The next day, I unwrapped a picture perfect cylindrical wing. After frying the wing, it was tossed in a szechuan "buffalo" sauce, topped with a Great Hill Blue Cheese Crema, and pickled celery leaves. If you could take everything you love about buffalo wings and multiply it by 3o, then this is what you'll get. 
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