24 chicken drummette’s (6 per person)
½ cup (125 mL) all purpose flour
4 L canola or vegetable oil
½ cup (125 mL) wing sauce (recipe below)
½ cup (125 mL) blue cheese aioli (recipe below)
Salt and pepper, to taste
Celery seed, as needed, to garnish
Carrot tops, washed and trimmed
Compass Signature Wing Sauce (Yield:1 cup)
1 cup (250 mL) organic honey
2 Thai chilies, seeded and chopped
1 tbsp (15 mL) black mustard seed, toasted lightly
1 orange, zest only
2 tbsp (30 mL) garlic puree
¼ cup (60 mL) rice wine vinegar
Salt and pepper, to taste
In a small pot, combine honey, chillies, mustard seed, orange zest, garlic, rice wine winegar, salt and sepper and bring to temperature (150ËšF) over medium heat, stirring to combine and avoid scorching. Remove from heat, set aside to cool.
Blue Cheese Aioli (Yield: 1 cup)
1 cup (250 mL) mayonnaise
¼ cup (60 mL) blue cheese
Salt and pepper, to taste
Hot water, as needed
In a food processor, combine mayonnaise and blue cheese and combine until smooth, season to taste, thin mixture to desired consistency by pouring in a small amount of hot water while processor is running. Remove from processor and refrigerate until needed.
In a large pot heat the oil to 350ËšF using a deep fry thermometer, do not exceed 350ËšF to avoid burning. In a small bowl, combine Flour with salt and pepper, stir to thoroughly combine mixture and set aside. Pat wings dry with paper towel. Coat them with the seasoned flour mixture. Gently place coated wings into oil six at a time, cook for eight minutes or until wings float. Remove wings from oil and place on paper towel to drain. Toss wings with sauce. Plate with aioli, drizzle remaining honey in bowl over wings. Garnish with Carrot Tops and sprinkle with Celery Seed.
Serves four.