Confit Buffalo Wings with Habanero Gastrique and Gorgonzola Foam
Chef Noah Tucker of Brick – San Francisco, Ca
Adapted by
April 2007

Yield:28 Servings


Buffalo Wing Confit by Noah Tucker of Brick

    Chicken Confit:
  • 2 pounds caul fat
  • 4 chicken thighs
  • 4 chicken legs
  • 8 chicken wings
  • Duck fat, or other neutral oil, to cover
  • ½ cup salt
  • 2 Tablespoons peppercorns
  • 1 bay leaf
  • ½ head garlic
  • ½ bunch thyme
  • 1 pound carrots, peeled and brunoised
  • 2 stalks celery, peeled and brunoised
  • 1 cup cornstarch
  • Frying oil, as needed
  • Frank’s Red Hot Sauce

  • Mayonnaise:
  • 1 yolk
  • 1 teaspoon mustard
  • 1 Tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • ½ cup canola oil.

  • Root Slaw:
  • 2 pounds carrots
  • ½ head celery
  • Salt and pepper, to taste
  • 1 teaspoon Mayonnaise

  • Habanero Dust:
  • 1 pound habaneros
  • 1 quart simple syrup

  • Spiced Gastrique:
  • 1½ quarts apple cider vinegar
  • 1 quart habanero syrup (reserved from poached habanero)

  • Gorgonzola Foam:
  • 2 quarts heavy cream
  • 2 pounds gorgonzola cheese.
  • Kosher salt and white pepper, to taste


For the Chicken Confit:
Preheat oven to 225°F. Thaw out the caul in heavily salted iced milk, changing out the milk every time it gets pink in color, or about every 12 hours. Place the chicken with garlic, thyme, bay leaf, peppercorn, and salt in a roasting pan with a little oil. Cover with parchment paper and tin foil and bake for 4 to 5 hours or until the meat is still a little pink on the bone. Once cooked through, cool in fat over 24 hours. The following day, take chicken from fat and pull all the meat off the thighs and wings. Save the bones and boil them in water until completely clean, reserve. Mix the strands of meat with carrot and celery brunoise then season with salt and pepper to taste. Mix gently so meat doesn’t get a rillette consistency. Make 1 ounce portions and ball with hands, then insert a clean bone. Spread the caul on a cutting board and wrap ball of confit chicken with the bone sticking out. Do not overlap more then an inch. Place in freezer for at least three hours. Remove from freezer, toss in corn starch, and cook in rice bran fry oil at 360F° for 4 minutes if frozen, 2 minutes if not. Remove from oil and and toss in mixture of Frank’s Red-hot until covered

For the Mayonnaise:
Whisk egg yolk and mustard until incorporated. Add lemon juice, salt, and pepper. Slowly drizzle in oil until mixture is thick and emulsified. Reserve.

For the Root Slaw:
Peel and fine julienne carrots and celery. Place julienne vegetables in a 3 to 1 ratio mixture of rice vinegar and granulated sugar. Leave in liquid for at least 6 hours. Strain out 3 tablespoons of slaw and mix with the Mayonnaise.

For the Habanero Dust:
Clean and split the chilies then place in a pot with the simple syrup. Cook at a low simmer until the peppers are tender, about 10 minutes or so. Strain (reserving the liquid for the Spiced Gastrique) and place in dehydrator for 12 hours at 155°F. Take the peppers and pulse in spice grinder until fine.

For the Spiced Gastrique:
Reduce vinegar to 2 cups and slowly pour syrup into reduced vinegar. Allow it to cook until the gastrique is a syrup consistency. Bring to room temperature.

For the Gorgonzola Foam:
Heat the cream and cheese until it comes to a boil. Season and pulse in a blender until smooth. Cool. Pour about half in a 1 quart iSi foamer and charge with 2 cartridges. Shake well and reserve in the fridge.

To Assemble and Serve:
Make a line of Root Slaw and place 4 wings on top. Sprinkle Habanero Dust and drizzle 1 teaspoon of Spiced Gastrique over the top. At one end of plate use a piping bag and make a dollop of Gorgonzola Foam.


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