 | Chicken WingsChef Constancio Rodrigues of PILF Restaurant Group | Carrollton, TX |
I think The Perfect Purée of Napa Valley Blood Orange Concentrate gives the wings a brighter flavor and color, while the acidity of The Perfect Purée of Napa Valley Yuzu Luxe Sour pairs beautifully with the black pepper on the wings.
Ingredients for Wing Flour:
Yield: 3 cups
• 2 cups rice flour
• 1 cup tapioca flour
• 1 tbsp. granulated garlic
• 1 tsp. ginger powder
• 1 tsp. paprika
• 1 tbsp. iodized salt
Ingredients for Asian Chicken Wing Marinade:
Yield: 4 pounds
• 4 eggs
• 2 tbsp. milk
• 2 tbsp. soy sauce (low sodium)
• 4 tbsp. cornstarch
• 4 pounds chicken wings
Ingredients for Blood Orange Sauce:
Yield: 1½ cups
• 1 tbsp. sesame oil
• 1 tbsp. sliced garlic
• 1 tbsp. sliced scallion whites
• 1 tsp. chopped ginger
• 2 tbsp. red chili flakes
• 2 tbsp. julienned orange peel (white removed)
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 2 tbsp. soy sauce (low sodium)
• 2 tbsp. rice wine vinegar
• ½ cup The Perfect Purée Blood Orange Concentrate, thawed
• ½ cup tap water
• 2 tbsp. tap water
• 1 tbsp. cornstarch
Ingredients for Yuzu, Black Pepper, Miso Butter:
Yield: ½ pound
• 2 tbsp. extra virgin olive oil
• 3 tbsp. sliced scallion whites
• 1 tbsp. chopped ginger
• 1 tbsp. finely ground black pepper
• 2 tbsp. miso
• ½ lb. unsalted butter, softened
• 6 tbsp. The Perfect Purée Yuzu Luxe Sour blend, thawed
Ingredients for Wasabi Pea Ranch:
Yield: 2½ cups
• 1 cup whole milk
• 1 cup mayonnaise
• 1 oz. Hidden Valley Ranch seasoning
• ¾ cup wasabi peas
To Assemble and Serve:
• 6 marinated chicken drums
• 6 marinated chicken flats
• 1 cup Wing Flour
• 3 oz. Blood Orange Sauce
• 3 oz. Yuzu, Black Pepper, Miso Butter
• 1 oz. thinly sliced scallions
• 1/16 tsp. lime zest
• 1/16 tsp. orange zest
• 4 oz. Wasabi Pea Ranch
Method for Wing Flour:
In a mixing bowl, whisk all ingredients until evenly incorporated. Store in an airtight container, label, and date.
Method for Asian Chicken Wing Marinade:
In a mixing bowl, whisk eggs, milk, soy sauce, and cornstarch until smooth. Add wings and toss to coat evenly. Cover, label, date, and refrigerate. Marinate 1–3 hours.
Method for Blood Orange Sauce:
In a small saucepan over medium heat, add sesame oil, sliced garlic, scallions, ginger, red chili flakes, and orange peel. Sauté until garlic begins to brown. Add both sugars and mix well. Once sugar begins to melt, add soy sauce, rice wine vinegar, The Perfect Purée Blood Orange Concentrate, and water. In a small bowl, mix the remaining water and cornstarch into a slurry. Bring sauce to a simmer and whisk in slurry. Cook until thickened. Remove from heat, transfer to a storage container, and cool. Label, date, and refrigerate.
Method for Yuzu, Black Pepper, Miso Butter:
In a small sauté pan, cook olive oil, scallion whites, and ginger until tender and translucent. In a food processor, combine black pepper, miso, butter, and The Perfect Purée Yuzu Luxe Sour. Blend until smooth. Add sautéed vegetables and process again until fully emulsified. Transfer to plastic wrap, roll into a log, and refrigerate. Label and date.
Method for Wasabi Pea Ranch:
In a quart container, combine all ingredients. Using an immersion blender, mix until smooth. Transfer to a labeled and dated container and refrigerate.
To Assemble and Serve:
Toss wings in Wing Flour until evenly coated. Fry at 325°F for 6 minutes, then increase fryer temperature to 350°F and cook an additional 6 minutes. Divide wings evenly into two bowls. Toss one batch with Blood Orange Sauce and the other with Yuzu, Black Pepper, Miso Butter. Plate wings in tall piles. Garnish Blood Orange wings with scallions and orange zest, and Yuzu wings with scallions and lime zest. Serve with Wasabi Pea Ranch.