Honeyed Hot Chicken Wings with Bleu Cheese Tuilles

Here begins the superlative recipe for the Buffalo-style chicken wings you know and love. Kissed with heat and honey, and finished with a cheesy crisp, these babies are made marvelous with a couple simple tricks. 

Firstly, use the whole wing of chicken; it saves on prep and it allows for a bigger serving portion. Then, twice-fry the wings, and toss them in your own favorite hot sauce. Sriracha has the most flavor, but habañero-based sauces deliver the most heat (bottom line, use what's in your fridge right now). Finally, finish the whole batch with the concentrated crunch of some bleu cheese tuilles. 

Serve hot, with copious amounts of napkins. 

Yield: 6-8 servings , Prep time: 10 minutes , Cook time: 40 minutes

Ingredients

Instructions

1. Fill a large pot halfway full with vegetable oil, and bring to high heat, approximately 375 degrees. 
2. Pat the chicken completely dry **to prevent the oil from spitting back at you when you drop it in**. Using tongs, slowly drop a couple wings into the oil. 
3. Let the chicken cook until the internal temperature is around 160 degrees, remove from the pot, season with salt and pepper, and let rest on paper towels. Repeat with the rest of the chicken. 
4. While the chicken fries for the first time, blend together the melted butter, hot sauce, and honey in a blender. Taste and adjust to your liking, and set aside until you are ready to dress the chicken. 
5. Next, make the tuilles: Bring a large, dry, nonstick saute pan to medium-high heat. Place pinches of shredded Parmesan around the hot pan, without letting them touch each other. When the mounds start to melt, add a few bleu-cheese crumbles to the top of the Parmesan mounds; let them melt together until the edges start to become golden brown. Remove from the pan with a spoon and let rest on a piece of parchment. Repeat until you have at least one tuille per wing.
6. Right before you are ready to serve, fry the chicken wings in the hot oil again, until they are golden brown and crispy. When the chicken is ready, remove from the oil, place in a bowl, and spoon over the honeyed hot sauce until every piece of chicken is covered in it. Repeat until all of the chicken is crispy and coated. 
7. To serve, plate the hot chicken wings. Garnish with the tuilles, one for each wing, and sprinkle with fresh celery leaves. 

Tips + Tricks

**You can mix the sauce and do the first fry of the chicken up to 2 days in advance of service. Make the tuilles the day of service, however, and fry the chicken for the second time just before serving. 
**You also could roast the chicken for the first time (instead of frying); just be sure the wings are patted completely dry before frying them.  

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