INGREDIENTS
Chicken Stock
900g chicken wings
3 litres water
Chicken Wings
500g chicken wings (reserved from chicken stock recipe)
100ml buttermilk
Seasoning
10g groundoregano
15g chilli powder
15g dried ginger
8g dried turmeric
15g black pepper, ground
30g salt
30g smoked paprika
30g onion powder
2 tablespoons plain flour
METHOD
Chicken Stock
- Place all ingredients into a deep solid steam tray.
- Place in the Pressure Steam Oven and pressure steam at 120°C for 45 minutes.
- Remove chicken from the Pressure Steam Oven and rest the wings in the refrigerator.
- Pass the liquid through a sieve and reserve.
Chicken Wings
- Pre-heat the oil in a large pot on medium-high heat, Induction setting 7 (180°C).
- In a small bowl, combine all seasoning ingredients.
- Place the buttermilk in a shallow tray and submerge the wings so they are evenly covered, carefully drain the wings and coat in the spice seasoning.
- Once the oil is at temperature, gently place chicken wings into the hot oil and cook for 1 minute, or until golden brown.
Remove chicken from the pot and drain oil off with a paper towel
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
