Executive chef Michael Wurster removes the second bone from a two-bone wing and rolls the meat down the primary bone. He dusts the wings with fine flour, puts them in an egg wash and then breads them with a combination of puffed rice cereal and panko breadcrumbs. He fries them at just 300 degrees Fahrenheit to keep the cereal from burning.He dresses them in a sauce of tomato paste, Buffalo-style hot sauce and butter. Also on the plate is a dressing of crème fraîche, blue cheese, lemon juice ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.