The Art Institute of Charlotte Junior chef J. Derricott
TROPICAL FOODS INGREDIENT
Firecracker Hot & Spicy®
8 oz. Firecracker Hot & Spicy®
½ lb. chicken wings
2 stalks of celery, thinly sliced
2 small carrots, thinly sliced
1 yellow onion, diced
2 oz. fresh ginger, diced
1 oz. fresh garlic, finely diced
2 oz. fresh cilantro, diced
½ tsp. sea salt
2 tsp. red pepper flakes, crushed
3 qts. Water
10 oz. green cabbage,
½ tsp. apple cider vinegar
1 ½ oz. sweet pickle relish syrup
¼ tsp. celery seeds
2 oz. mayonnaise,
Sea salt to taste
Place water in a 3 quart pot and add peppercorns, celery, carrots, onions and 2 oz. of ginger, garlic and 1 oz. of cilantro. Cover and bring to a boil; reduce to a simmer. Add the chicken wings and cook on low heat to return to a boil. Cook the chicken wings until they are tender. Check to see if they are cooked all the way – pierce with a small knife. Preheat the oven to 400°. Grind Firecracker Hot & Spicy® and 1 oz. of diced fresh ginger in a food processor until fine ground. In a steel pot, place the ground Firecracker Hot and Spicy® and crushed red pepper; heat until hot. Check if the chicken wings are done and if tender, remove from the chicken stock and reserve on a ice bath for 5 minutes to cool.
Once chicken wings are cooled, place the chicken wings in the spice pot, toss well until coated with the spice mix. Bake uncovered for 20 minutes or until interior temperature of chicken has reached 165°.
Add all the ingredients to a metal bowl and toss well and then refrigerate.