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 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)
2 egg yolks
2/3 cup heavy cream
6 oz roquefort cheese
6 oz emmentaler swiss
1 cup fat free milk
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
Step 2: Fat rendering
make batter with 2 eggs, cup of flour, and cup of broth. paprika 1 tsp salt 1
Step 3: Prep#1
have an assembly pan and a finish pan.
put on gloves and get brush.
mix meat glue to specifications.(TG)