Batter fried transgluteminase bacon binded chicken wings drenched with blue roquefort and swiss emmintaler hollandaise. drizzled at the end is a spicy, sweet and sour Louisiana pineapple sauce..

With that out of the way im going to  apologize ahead of time for the lacking amount of pictures. i contemplated scrapping this as a loss but realized id be depriving those who want to try this, a delicious flavor explosion i had never previously seen in a wing. Being true with all kitchens, commercial and home, something will always happen unexpectedly. i gathered enough pictures to make this so I'm grateful. what i lack in pictures ill make up in words, and for your sake, I'm pretty sure they aren't worth 1000 each.....except the finish photo, that ones nice.

Step 1: what you'll need

2 lbs bacon to every 5 lbs chicken wings (if you plan to replicate the full wing instead of cutting down at joints you will need a commercial fryer.)
2 lbs bacon end pieces for additional fat transgluteminase (meat glue) follow mixing instructions
*toothpicks if you want to secure the bacon that way
1 cup flour+extra for dredge
1 can low sodium chicken broth (usually 2 cups)
white pepper
2 egg yolks
2 eggs
2/3 cup heavy cream
6 oz roquefort cheese
6 oz emmentaler swiss
1 cup fat free milk
bacon grease
lots of oil
1/3 cup Louisiana hot sauce(i use crystal)
1/4 cup seasoned rice vinegar
1/2 -1 tbs pineapple juice(the potency varies)
cornstarch slurry   1 tbs water 1/3 tbs cornstarch
latex gloves 
a brush

I apologize for the constant yellow square.. i entered the bacon contest at the last minute..they were good though..the Louisiana sauce is good enough to coat wings by themselves<br>.
OH MY GOD! that looks like a tasty tasty heart attack waiting to happen. I am jealous of the fact that you have eaten this and I have not.

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Tags: bacon emulsion
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