Boneless Chicken Wing Confit With Curry And Blue Cheese DisC


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


  • 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.
  • 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.
  • 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.
  • 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.