Charred Chicken Wings

SAVORY

Dec 12

Memphis-Style Chicken Wings, Sweet Vinegar, Gorgonzola Ranch, Carrot Hot Sauce

Chef Garrison Greg of Prohibition | Charleston, SC

INGREDIENTS

Hot Sauce:
Yield: 5 quarts
10 pounds red Fresno chiles, ribbed and half of the seeds removed
Kosher salt
6 cups apple cider vinegar
3 cups white vinegar
4½ grams xanthan gum

Brine:
1 cup granulated sugar
1 cup distilled vinegar
1 cup kosher salt
1 cup garlic powder

Charred Wings:
6 chicken wings
Paprika
Garlic powder
Neutral oil

Memphis Dry Rub:
2 cups smoked paprika
2 cups paprika
2 cups brown sugar
1 cup kosher salt
¾ cup garlic powder
¾ cup onion powder
¾ cup ground black pepper
4 tablespoons ground cumin
4 tablespoons chile powder

Gorgonzola Cream:
2.2 kilograms crumbled gorgonzola
4 cups whole milk
36 grams sodium citrate
3 grams sodium hexametaphosphate
2 grams xanthan gum

Gorgonzola Ranch:
7 quarts Hellman’s mayonnaise
2 cups dry buttermilk powder
1 cup chopped dill
1 cup chopped chives
½ cup chopped parsley
¼ cup chopped tarragon
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon mustard powder
1 tablespoon kosher salt
1 teaspoon granulated sugar
Zest of 3 lemons

Carrot Hot Sauce:
1 quart carrot juice
1 teaspoon kosher salt
1 teaspoon granulated sugar
½ teaspoon xanthan gum

Sweet Vinegar:
1 quart distilled white vinegar
4 cups granulated sugar

To Assemble and Serve:
Oil for frying
1 tablespoon micro celery

METHOD

For the Hot Sauce:
Weigh chiles. In a vacuum bag, add chiles and four-percent salt by weight of chiles. Seal and let sit 5 days at room temperature. Strain, reserving chiles and liquid separately. In a Vitamix Commercial blender, combine 2.33 kilograms fermented chiles, all reserved liquid, apple cider vinegar, and white vinegar. Purée on high speed until smooth. Add xanthan gum and blend until incorporated. Strain, bottle, and refrigerate.

For the Brine:
In a mixing bowl, combine all ingredients and 5 quarts water. Mix until sugar and salt have dissolved. Set aside.

For the Charred Wings:
Place wings in a large nonreactive container. Cover with enough Brine to submerge. Refrigerate 12 hours. The next day, heat oven to 300°F. Remove wings from Brine and transfer to a large mixing bowl. Season with paprika and garlic powder until evenly coated. Transfer to a hotel pan. Coat with oil, then roast 3 hours.

For the Memphis Dry Rub:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Gorgonzola Cream:
In a saucepan over high heat, add all ingredients. Cook until mixture reaches 165°F, stirring constantly. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Set aside.

For the Gorgonzola Ranch:
In a mixing bowl, combine all ingredients and Gorgonzola Cream. Transfer to an airtight container and refrigerate.

For the Carrot Hot Sauce:
In a Vitamix Commercial blender, blend carrot juice and 1 quart Hot Sauce until well incorporated. Add salt, sugar, and xanthan gum. Blend until combined. Strain, bottle, and refrigerate.

For the Sweet Vinegar:
In a pot over medium-high heat, bring all ingredients to a simmer. Cook until sugar is dissolved. Remove from heat and let cool.

To Assemble and Serve:
In a fryer, heat oil to 350°F. Add Charred Wings and fry until golden. Let cool, then transfer to a mixing bowl and toss with 1 tablespoon Memphis Dry Rub. Using a blow torch, char until desired doneness. Toss with 1½ tablespoons Sweet Vinegar. Set aside. On a serving plate, smear 2 tablespoons Gorgonzola Ranch. Top with Charred Wings. Drizzle with 1½ tablespoons Carrot Hot Sauce. Garnish with micro celery greens.

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