Alligator Wings

Adapted by StarChefs.com
January 2016

INGREDIENTS:

Wing Brine
(Yield: 1 gallon)
1 gallon water
1 cup salt
½ cup sugar
6 ounces honey
1 sprig thyme
¼ cup black peppercorns
1 cup wet Charleston Gullah style jerk seasoning
½ cup citrus juice (satsuma, tangerine, or blood orange)
Alligator Wings
(Yield: 4 servings)
5 pounds alligator foreleg
Blood Orange Glaze
(Yield: 3 quarts)
2 gallons fortified stock
1 quart reduced blood orange juice
Salt
Whipped Bleu Cheese
(Yield: 1 quart)
1 quart bleu cheese dressing
1 cup stiff peak whipped cream
Salt
Pickled Pepper Vinaigrette
(Yield: 7 cups)
1 cup pickled peppers
¼ cup pickled pepper brine
¼ cup Dijon mustard
4 cups canola oil
Salt
To Assemble and Serve
(Yield: 4 servings)
Oil for frying
2 stalks celery, shaved
12 heirloom tomatoes , halved
12 thin slices red onion
Salt
Black pepper

METHOD:

For the Wing Brine

In a large saucepot, combine water, salt, sugar, honey, thyme, and peppercorns. Bring to a boil and cook until salt and sugar dissolve. Remove from heat and cool. In a nonreactive container, combine brine with jerk seasoning and citrus juice. 

For the Alligator Wings

Submerge alligator in Wing Brine. Brine 24 hours to 72 hours. Pull wings from brine and fully drain.

For the Blood Orange Glaze

In a saucepot over medium flame, simmer stock until 2 quarts remain. Add juice and season with salt.

For the Whipped Bleu Cheese

In a mixing bowl, gently fold together dressing and whipped cream. Season with salt.

For the Pickled Pepper Vinaigrette

In a blender, combine pickled peppers, pickle brine, and mustard. With the blender running on high, stream in oil. When emulsified, season with salt.

To Assemble and Serve

In a cast iron pan, heat oil to 350°F. Fry Alligator Wings 4 to 6 minutes. Remove from oil and rest 1 to 2 minutes. Return to oil and fry until internal temperature taken next to the bone reaches 150°F. In a mixing bowl with the Blood Orange Glaze, add wings and toss to coat. In a separate bowl, combine celery, tomatoes, and onion. Drizzle in 4 ounces Pickled Pepper Vinaigrette and toss to coat. Onto four serving plates, spread Whipped Bleu Cheese and place Alligator Wings on top. Garnish with salad.