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There is nothing more humbling or cheaper looking than a chicken wing. And yet with a few strokes of a knife, it becomes an absolute showstopper on a plate.
24 chicken wings, frenched (directions below)
1 cup sugar-glazed almonds (can use honey roasted, or glaze your own with whatever you like)
1 and 1/2 tablespoons Haddar Kosher Salt
2 cups garlic parsley sauce, divided (recipe below)
2 cups Gefen Mayonnaise
juice of 1/2 a lemon
2 tablespoons sugar
6 cubes Gefen Frozen Garlic
6 cubes Gefen Frozen Parsley
3 tablespoons water
1 teaspoon red pepper flakes
salt, to taste
pepper, to taste
Combine all ingredients in an airtight container. Shake well to combine.
Adjust seasonings to your liking.
Should be a bit salty and spicy to counteract the sweetness from the nuts.
Looking at the chicken wing, you will see it has three parts: the wing tip, drumette (side with the large thick bone) and the wingette, the side with two smaller bones. While the wingettes can be frenched as well, it takes a bit more skill to remove the second bone so we will only be focusing on the drumette.
Remove the wing tip.
Place the wing on a cutting board, and use a knife to cut through the joint between the drumette and the wingette, fully separating them. If the knife doesn’t go through cleanly, wiggle it a little to find the place where the joints will seperate.
Then, gripping the exposed bone at the end of the drumette, use a knife to gently push all the meat to the opposite end by scraping it off the bone.
You will now have a length of bone that is exposed, topped by a knob of meat on the bottom.
Don’t let the idea of frenching a chicken wing scare you. “Frenching” is the technique for cutting meat and exposing bone and Its really not that hard. All you need is a cutting board and a sharp knife.
Pulse nuts and salt together in the food processor. Keep the nuts coarse because we still want to have texture
Dip frenched chicken into one cup garlic-parsley dip
Dip into sugared almonds, and coat completely.
Place on a cookie sheet lined with Gefen Parchment Paper.
Bake uncovered on 375 degrees Fahrenheit until nuts are golden brown and meat is cooked through (about 30 minutes).
Serve with remaining garlic-parsley sauce.
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question what is a cube of frozen garlic/parsley equivalent to in teaspoons/tablespoons?
garlic is a clove, parsley is a teaspoon.