Bash na Bash’s head chef, Felix Ruchayevsky, shares a recipe for chicken wings with a difference.
Stuffed Chicken Wings
3 chicken wings
120g ground lamb
30g onion
25g cedar nuts
flour for breading the chicken
10g vegetable oil
Sauce
40g sugar
75ml red wine
120g cowberries
1 tablespoon 5 percent vinegar
10g starch
course-ground pepper to taste
Select whole large chicken wings without defects in the skin. Carefully remove bones from both sections, leaving bags of skin at the ends of the wings. Fill wings with ground lamb mixed well with grated onion, seasonings and cedar nuts.
Roll chicken wings in a mixture of flour and corn starch. Brown in very hot vegetable oil until skins are crispy.
To make the sauce, caramelize the sugar, add red wine and boil it off. Grind some of the fresh cowberries in a blender and add to the wine, along with the remaining whole cowberries. Add a tablespoon of vinegar and coarsely ground black pepper. Thicken with starch.
For a garnish, boil carrots in orange sauce with dried fruit.
Serves three.