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Introduction
The meat on chicken wings is probably one of the juiciest and tastiest parts if we manage to cook them just right. In this case we combine mild cooking at 65 degrees with a fast fry to add personality and taste to this recipe. We complement it by adding freshness with the lemon and the ingredients of traditional pesto although as you will see, the possible combinations are numerous.
For the chicken wings cooking: 20 chicken wings Brine with salt and sugar Corn flour 40 g olive oil 200 g olive oil for frying For the garlic and lemon sauce: 100 g butter 1 clove of garlic 2 g salt 10 g sugar 30 g lemon juice 25 g Modena Balsamic Vinegar To finish and serve: Basil leaves and buds 20 g toasted pine nuts 40 g grated Parmesan cheese
Chicken wings cookingGarlic and lemon sauceTo finish and serve
65ºC / 3 h Milk (butter, parmesan), nuts (pine nuts) 4 servings
Divide the chicken wings by cutting into three, eliminating the tips. Put them into a sugar and salt brine for 1 h 30 min (800 g of mineral water, 100 g of salt and 100 g sugar). Then remove and dry.
Put them into sous vide bags together with the frozen extra virgin olive oil and seal (the olive oil must be frozen to be able to vacuum wrap using a household vacuum sealing machine). Cook at 65°C for 3 h. Put to one side.
Melt the butter for 30 seconds in the microwave.
Combine all the ingredients (butter, garlic, salt, sugar, lemon juice and vinegar) in a bowl and combine using the blender to a smooth paste. Put to one side.
Put the extra virgin olive oil in a pan and heat, keeping it at 180°C.
Take the chicken wings from the cooking bags, drain them and lightly dry them. Dip the wings in the corn flour, shaking off any excess.
Quickly fry the wings in the olive oil until they are crispy, remove and lay out on absorbent kitchen paper. Put to one side.
Put the fried wings into the bowl and season with the garlic and lemon emulsion. Sprinkle the parmesan over the top and finish off with the toasted pine nuts and the basil shoots.
