WEEKDAYS 11e|10c|p

NYCWFF Recipe: Root and Bone Stuffed Chicken Wings Filled with Shrimp and Bacon

By Marisa Dabney | Oct 19th, 2015

"The View" co-host Whoopi Goldberg hosts the Chicken Coupe each year at the New York City Wine and Food Festival. Check out Root and Bone's recipe for Stuffed Chicken Wings Filled with Shrimp and Bacon with a Pickle and Watermelon salad from this year's competition. For more details on Root and Bone visit http://rootnbone.com/.

STUFFED CHICKEN WINGS FILLED WITH SHRIMP & BACON
Makes approximately 10 – 12 wings

2.5 lb. whole, deboned, tip on, chicken wings
1 Qt Canola, for frying

Mousse
¾ lb. bacon, for pureeing
½ lb. bacon, small dice
½ lb. peeled and deveined shrimp, for pureeing
1/8 lb. peeled and deveined shrimp, small dice
1 tbsp. extra virgin olive oil
3 tbsp. onion, small dice
1.5 tbsp. carrot, small dice
1.5 tbsp. celery, small dice
1/4 tsp fennel seed, toasted and ground
1/4 tsp black pepper, toasted and ground
1/4 tsp red pepper flakes
1/2 tbsp.  roasted garlic
1 egg
1/2 cup panko bread crumb
1tsp salt

Heat extra virgin olive oil in a sauté pan over medium heat, add ½ lb. of diced bacon and cook for 4 -5 minutes until crispy. Add onion, celery, carrot and sweat until onion is translucent and celery and carrot are tender. Add ground fennel, black pepper and red pepper flakes. Transfer to sheet pan and cool.

Puree ½ lb. of the shrimp with ¾ lb. bacon in a robot coupe to create a paste. Remove from robot coupe, and reserve in a large mixing bowl, add your chilled onion mix, bread crumbs, egg, roasted garlic, small diced shrimp and salt, stir until well combined.

Fill piping bag with prepared mousse, stuff wings with approximately 1-2 oz. of mouse, just enough to fill without overfilling. Using a candy thermometer, heat cast iron pan with 1-2” of Canola Oil to 350 degrees. Dredge filled chicken wings in seasoned flour, and fry in pan for 6-7 minutes, turning once half way through cooking until golden brown. Use a thermometer to make sure center of chicken wing and mousse reach 165F.

PICKLE & WATERMELON SALAD

1 ea Watermelon Seedless, small size (about 5 lbs)
1 C Olive Oil  Extra Virgin
2 Tblsp Parsley, picked
1 Tblsp Chives, minced    
1 cup Watermelon Radish, julienne
1 C Cucumber Pickles (recipe below)
1 C Onion Pickles  (recipe below)
salt & pepper to taste

Toss all ingredients well and serve chilled.

Pickled Cucumbers

2 cup rice wine vinegar
2 cup sugar
1 tbsp yellow mustard seeds
1 tbsp salt
2 hothouse cucumbers, sliced 1/8” thick

In a small pot, heat the vinegar, salt and sugar together until the sugar is dissolved. Pour the liquid over the cucumbers and let them cool.

Pickled Onions

2 cup red wine vinegar
2 cup sugar
1 star anise
1 cinnamon stick
2 red onions, slice 1/8” rounds
In a small pot, heat the vinegar and sugar together until the sugar is dissolved. Pour the liquid over the onions and let them cool.

RELATED RECIPES:

NYCWFF Recipe: Carla Hall's Hot Chicken
NYCWFF Recipe: Genuine Superette Buttermilk Battered Chicken Sandwich
NYCWFF Recipe: Crispy Coq Au Vin
NYCWFF Recipe: Buttermilk Fried Chicken with Blueberries, Balsamic and Garlic Confit

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