Fried Chicken Wings

Name: Fried Chicken Wings
Prep time: 12 h
Total time: 12 h
Yield: 20 Wings, 20 serving(s)
Ingredients: 20 chicken wings, cleaned, tips removed and reserved; 709.77 ml water; 118.29 ml sugar; 118.29 ml salt; 14.79 ml canola oil; 4.92 ml cayenne pepper; 14.79 ml white sesame seeds, toasted; 14.79 ml black sesame seed; 236.59 ml chicken stock; 14.79 ml vadouvan mixed spice; 4.92 ml fresh garlic, minced; 1 bunch scallion, sliced; 14.79 ml mint, sliced; 14.79 ml parsley, sliced; 4.92 ml fresh oregano, chopped; 473.18 ml apple cider vinegar; 157.80 ml honey; 946.36 ml duck fat; 14.79 ml pickling spices; 1 japanese cucumber, diced; 3 red radishes, sliced; 0 watermelon radish, thinly sliced; 1 kohlrabi, diced; 0 red onion, diced; 14.79 ml lemon juice; 14.79 ml olive oil; 14.79 ml tahini; 14.79 ml honey; 14.79 ml apple cider vinegar; 4.92 ml ground sumac

Submitted by Chef_Lanfear

"Vadouvan Fried Chicken with Sumac Yogurt-Tahini & Pickled Kohlrabi Fattoush Top Chef Season 10, Episode 17, Finale by Brooke Williamson"

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Ready In:: 12hrs
Ingredients:: 32
Yields:: 20 Wings
Serves:: 20

ingredients

20 chicken wings, cleaned, tips removed and reserved
709.77 ml water
118.29 ml sugar
118.29 ml salt
14.79 ml canola oil
4.92 ml cayenne pepper
14.79 ml white sesame seeds, toasted
14.79 ml black sesame seed
236.59 ml chicken stock
14.79 ml vadouvan mixed spice
4.92 ml fresh garlic, minced
1 bunch scallion, sliced
14.79 ml mint, sliced
14.79 ml parsley, sliced
4.92 ml fresh oregano, chopped
473.18 ml apple cider vinegar
157.80 ml honey
946.36 ml duck fat
14.79 ml pickling spices
1 japanese cucumber, diced
3 red radishes, sliced
0 watermelon radish, thinly sliced
1 kohlrabi, diced
0 red onion, diced
14.79 ml lemon juice
14.79 ml olive oil
For the Tahini Sauce
14.79 ml tahini
14.79 ml honey
14.79 ml apple cider vinegar
4.92 ml ground sumac
236.59 ml Greek yogurt
salt and pepper

directions

1.) Slightly warm the 3 cups of water and mix in salt and sugar until dissolved. Add raw chicken wings and refrigerate in brine for 2 hours. Strain and add to a pot with melted duck fat. Confit in fat with 1/8-cup salt on stovetop for 45 minutes at 250 degrees. Drain off fat and set aside.
2.) In a saucepot, add canola oil and cook wing tips until browned. Add chicken stock, 1 cup cider vinegar, 1/3 cup honey, garlic, and vadouvan. Reduce by half until syrupy and season with salt and pepper. Strain glaze and add sesame seeds. Set aside.
3.) Warm 1 cup of vinegar with 1/3 cup honey, pickling spices, and season with salt. Strain slightly warm liquid over kohlrabi, radishes, cucumber, and red onion. Let chill in refrigerator for at least one hour. Strain and add fresh herbs, black sesame seed, and dress lightly with olive oil, lemon and salt.
4.) Crisp chicken wings in 400-degree oven until brown and crisp and toss with glaze. Serve with yogurt sauce and salad alongside.
5.) Whisk all Tahini Sauce ingredients together to make the yogurt sauce.