We are so excited to host you in our upcoming class! Below is a list to take grocery shopping before class, as well as the equipment you’ll need (in case you want to double-check your kitchen cupboards). We’ll send the detailed recipe packet and a Zoom link a few days before class.

On the menu:
Traditional Buffalo Wings with Blue Cheese Sauce and Crudite
Crispy Fried Chicken Wings with Orange, Honey and Togarashi Glaze
Roasted Coriander and Black Garlic Chicken Wings with Thai Sweet Chile Sauce

Shopping List:

Produce:
3 stalks celery
2 rainbow carrots
1 watermelon radish (or substitute with regular radishes)
1-inch piece of fresh ginger
1 navel orange

Dairy:
1 stick unsalted butter
2 1/4 ounces blue cheese (gorgonzola is great, but whatever one you like will work perfectly)
1/4 cup creme fraiche (or sour cream, or even yogurt)

Dry Goods / Pantry:
6 cups of high heat oil (such as safflower or grapeseed)
1 cup Frank’s Red Hot Sauce
2 tablespoons mayonnaise
1 1/2 teaspoons white wine vinegar
1/3 cup potato starch
1 large dried chile pepper, such as pasilla
2 tablespoons soy sauce
1/4 cup honey
1 1/2 teaspoons unseasoned rice vinegar
1 1/2 teaspoons brown sugar

Proteins:
4 pounds chicken wings (preferably broken down already into flats and drumettes)

Spices:
1/8th plus 1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons togarashi (Japanese seven spice powder) (any Asian market will have this)
1 tablespoon toasted sesame seeds, to garnish
Plenty of kosher salt
1/2 teaspoon powdered ginger

 

Equipment List:

Several bowls of different sizes
Chef knife
Cutting board
Dutch oven or wok, for frying wings
Spider or slotted spoon to remove wings
Tongs
Sieve or strainer (to drain wings after first fry)
Digital thermometer
Paper towels
Small saucepan, for making glaze
Whisk or wooden spoon
Microplane or grater (to grate ginger)
Peeler