Boneless chicken wings with yakiniku sauce and hot-and-sour apple

Chef: José González

Restaurant: Es Gerret

Boneless chicken wings with yakiniku sauce and hot-and-sour apple

Recipe Details:

Ingredients:

  • Chicken wings (6 per person)
  •  
  • For the sauce:

  • Soy sauce: 5 teaspoons
  • Mirin: 3 teaspoons
  • Sugar: 1 teaspoons
  • Black and white sesame seeds: 1 teaspoon of each
  • Garlic: 3 cloves
  •  
  • For the apple:

  • Granny Smith apple
  • Sugar: 100 g
  • Water: 100 cl
  • Chilli peppers: 2
  • Spring onion: 1

Preparation:

Place the chicken wings in a special cooking vacuum bag and cook for 4 hours at 70º C. Remove the chicken, and allow to cool at room temperature. Remove the bones without breaking the wings.

Sauce:
Sauté the garlic until it is golden, bring all the ingredients to the boil, then add the soy sauce and the sesame seeds (having previously toasted them).

Apple:
Dice the apple; then prepare a basic syrup with water and sugar and infuse it with chilli. Allow to rest for 30 minutes.

To serve:
Score the thick skin of the wings, brown them, and then glaze them with the sauce.

Finish with the diced apple and chopped spring onion.