Top Chef Vegas Chicken Wings

This just in!  Via our friend Chef Fabio Viviani on Facebook,  he has recreated the winning Chicken Wings with a Celery Root Puree and Blue Cheese Dressing recipe from Top Chef Michael Voltaggio on the episode 10, season 6 Elimination Challenge.  In this video recipe, Fabio teams up with Chef Adam Sobel of RM Seafood in Las Vegas.      Note:  for those of us mere mortals who do not have NO2 (nitrous dioxide) canisters in our kitchen arsenals, simply chilling the sauce should be sufficient.  Grazie Fabio!

P.S. Craving a shortcut, and wish to skip the pre cooking butchering step? Check out Chef John’s tip on how to eat chicken wings, and simply remove the bones from your chicken wings while you eat them.

Boneless Chicken Wing Confit with Curry and Blue Cheese Disc
Chef Michael Voltaggio
Serves 12

Ingredients
For Wings:

* 12 chicken wings
* 1 Spanish onion, thinly sliced
* ¼ cup fresh thyme
* 1 L chicken stock
* 1 cup heavy cream
* Curry powder
* Salt to taste
* Flour, for dusting

For Hot Sauce:

* 500g fresh bell pepper juice
* 100g red wine vinegar
* 1 teaspoon garlic powder
* 7g xanthan gum
* ½ teaspoon cayenne pepper
* 100g Franks red hot sauce

For Frozen Blue Cheese:

* 100g Maytag blue cheese
* 400g sour cream
* 1g xanthan gum
* Black pepper to taste

For Celery Puree:

* 1 celery root, peeled and chopped
* 2 cup heavy cream
* ½ cup parsley leaves
* ½ cup celery leaves
* Salt to taste

Directions

1. Using a cleaver, chop off each end joint off the wings. Season chicken with salt and curry powder. Place wings in a single layer inside a shallow pot. Add onion, thyme, stock, and cream. Simmer over low heat until bones can be removed without tearing the flesh. Remove from heat and strain liquid. Carefully remove bones from each wing. Place de-boned wings between two sheets trays and press for 1 hour in the refrigerator.

2. For hot sauce, blend all ingredients in a saucepan with an immersion hand blender until smooth. Bring mixture to a boil and then blend again. Allow to cool to room temperature.

3. For frozen blue cheese, blend all ingredients until smooth. Load into an iSi cream whipper canister and charge two times with NO2. Dispense onto anti-griddle to freeze.

4. For celery puree, place celery root in a pot and cover with cream. Simmer until celery root is tender and season with salt. Pour into a blender and puree with parsley and celery leaves. Cool immediately.

To Serve:

1. Heat a sauté pan with oil. Dredge wings in flour and pan fry until golden.
2. Spread celery puree onto plate.
3. Place chicken wing on top of puree. Add a drop of hot sauce.
4. Arrange a frozen blue cheese slice leaning on chicken.