French cuisine

Medium

Crispy Chicken Wings With Caramelized Mushroom

Chicken wings are everyone’s favorite — from kids to adults. It can be an excellent meal or finger food for parties or a simple gathering. It can be fried, broiled, grilled, and roasted. Chicken wings are so versatile that they can be prepared from a fried chicken to complicated chicken biryani. And this recipe is an excellent representation of how French techniques can be associated with chicken, especially the wings.

Crispy Chicken wings with mushroom and soy -beurre monté. The unique thing about this dish that combines the flavor is the luscious sauce—a combination of mushroom that was pan-fried until golden that is almost crisp—then deglazing the pan with soy sauce and chicken stock and finishing it a cold butter. The butter enhances the flavor from the mushroom and the soy sauce, creating a decadent sauce for the chicken wings. The dish is also paired with a fresh, peppery watercress salad. A salad with a bit of bit sweetness and spiciness combines and transforms into one cohesive dish.

Chef Danyel Couet

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Crispy Chicken Wings With Caramelized Mushroom

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Done

Recipe

PRE TIME: 20 min

COOKING TIME: 15 min

TOTAL TIME: 35 min

4 SERVING

Ingredients:

12 ㅤ Chicken wings (middle part of the wings)
1/2 tsp. Lemon zest
1/2 tbsp. Lemon juice
1 clove Garlic, grated
3 tbsp. Olive oil
ㅤ ㅤ Salt to taste
ㅤ ㅤ Pepper to taste
ㅤ ㅤ Espelette pepper to taste
ㅤ ㅤSauce
250 g Button mushrooms, sliced
1 tbsp. Oil, for frying
ㅤ ㅤ Watercress to taste
3 tbsp. Japanese soy
3 tbsp. Chicken Stock
100 g Butter
ㅤ ㅤThuile
10 g Flour
Salt to taste
5 g Garlic, minced
90 g Water
40 g Olive Oil
2 g Salt
Espelette pepper to taste

Directions:

Step 1

Remove the bones from the wings and season with salt. Heat up a pan for deep frying with oil at 360°F/180°C. Lower to 320°F/160°C and cook the wings until golden.

Step 2

Mix together lemon zest, lemon juice, garlic, salt, pepper, espelette pepper, and olive oil and put in the wings. Let it marinate for 30 minutes.

Step 3 Sauce *

Heat up a pan and add oil. Fry the mushrooms until golden and crispy. Deglaze the pan with soy, remove the mushrooms and set aside. Add the chicken stock. Let it simmer for 10 minutes and stir in the butter in small bits until it´s smooth and thick as a sauce.

Step 4 Thuile *

Put together all ingredients and mix in a blender. Heat up a small pan, pour a layer of the batter, and cook until it´s crispy. Season with salt and espelette pepper.

Step 5

Add watercress to plated dish for garnish.