Cordon Bleu Style Chicken Wings with Crispy Potatoes
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
This recipe was shared with us by Edward Smith, the chef of a local American restaurant.
Ingredients
- Duck wings - 8 pieces
- Smoked Ham on the Bone - 2.8 oz
- Bacon - 1.4 oz
- Wheat Flour - 5.3 oz
- Breadcrumbs - 3.5 oz
- Chicken Egg - 2 pieces
- Potato - 2 lbs
- Vegetable Oil - 1 qt
- Cream - 5 fl oz
- Emmental cheese - 2.6 oz
- Nutmeg - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Green Butter - 2.8 oz
- Cheshire Cheese - 4.2 oz
Step by Step guide
Step 1
Clean the wings, then use a sharp short knife to carefully slide under the skin and expose the bones, removing the meat like a stocking. Next, gently twist out the bones, trying to keep the skin intact.
Step 2
Open the wings, place them skin-side down on a cutting board, and season with salt and pepper.
Step 3
Place a thin slice of cheddar cheese (or any semi-hard cheese) on each slice of ham, add crispy fried bacon, spread with herb butter, and roll the ham into a roulade.
Step 4
Insert a roll of ham into each wing and secure it with toothpicks.
Step 5
Place bowls of water, flour, batter (for the batter, whisk together 1 egg with 20 g of flour; you can increase the amount of batter in the same proportion), and breadcrumbs nearby.
Step 6
Taking hold of the very tip of the wing, first dip it in water, then coat it in flour, shaking off the excess. Next, thoroughly dip it in batter and roll it in breadcrumbs. The last joint of the wing should only be coated in flour, not in batter or breadcrumbs.
Step 7
Place the stuffed chicken wings on a flat plate, cover with plastic wrap, and refrigerate until you are ready to fry them (this preparation can be stored in the refrigerator for up to a day, and in the freezer, it lasts almost indefinitely).
Step 8
Cut the potatoes into very large chunks (about 1.5–2 cm thick and the full length of the potato). If the potato skin is thin and young, you can leave it unpeeled.
Step 9
Heat water in a pot to 176°F and immerse the potatoes in it for 40 minutes. As a result, they will be partially cooked, translucent, but still not fully ready.
Step 10
Remove the potatoes from the water, pat them dry with a paper towel, and gently lower them into preheated oil at 284°F for 20–25 seconds, until a light golden crust forms.
Step 11
Remove the potatoes from the oil, pat them dry with a paper towel, allow to cool, and place them in the freezer for 20 to 25 minutes.
Step 12
At this point, there should be a pot on the stove with oil heated to 180–374°F (you can use the same oil as in the previous step of the recipe, as it was only lightly heated before). The oil should already be starting to smoke slightly.
Step 13
First, lower the wings into the oil, and after 3 minutes, add the potatoes. Fry everything together for 4 minutes.
Step 14
Remove the wings and potatoes and pat them dry with paper towels.
Step 15
Prepare the cheese sauce. Heat the cream in a saucepan until it is just about to boil, then add the Emmental cheese and a pinch of nutmeg.
Step 16
Immediately reduce the heat to the minimum (or you can remove the sauce from the heat) and vigorously stir the sauce with a wooden spatula until the cheese melts and combines with the cream into a smooth mixture.
Step 17
Serve the breaded chicken wings with crispy potatoes and cheese sauce.
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