We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

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:
fennel
celery
rainbow carrots
watermelon radish (or substitute with regular radishes)
fresh ginger
navel orange
black garlic
cilantro

Dairy:
unsalted butter
blue cheese (gorgonzola is great, but whatever one you like will work perfectly)
creme fraiche (or sour cream, or even yogurt)

Dry Goods / Pantry:
high heat oil (such as safflower or grapeseed)
Frank’s Red Hot Sauce
mayonnaise
white wine vinegar
potato starch
dried chile pepper, such as pasilla
soy sauce
honey
unseasoned rice vinegar
fish sauce
oyster sauce
brown sugar
Thai sweet chile sauce (to make your own, see bonus recipe)

Protein:
chicken wings (preferably broken down already into flats and drumettes)

Spices:
freshly ground black pepper
togarashi (Japanese seven spice powder) (any Asian market will have this)
toasted sesame seeds
kosher salt
powdered ginger
coriander seeds
cayenne

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
Baking sheet
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)
Food processor or blender
Parchment paper or silpat
Peeler