I Made REAL Boneless Wings

Deboning Wings:

1. Start by taking a whole wing and identifying the joining where the drumette meets the flat.
2. Cut at the joint and separate the drum from the flat. Reserve the drums for a later use such as a farce to stuff wings with.
3. Using a pair of scissors, cut the tendons that connect the meat of the wing to the bone.
4. Continue to cut down the wing using scissors until the meat begins to loosen from the bone.
5. At this point using your thumb and index finger, push the meat down and away from the bone until the joint at the wing tip is met.
6. Once the joint at the wing tip is met, pull the exposed bones off of the joint.
7. Using a toothpick, seal the open end of the wing shut and reserve for frying.

Wings

Buffalo Sauce:

1. In a small saucepan, combine Franks Red Hot and vinegar. Heat over medium until steamy.
2. Whisk in cold butter until emulsified.
3. Grate garlic into the sauce and allow to sit for one minute.
4. Pass sauce through a fine mesh sieve and reserve for later use.

Ranch:

1. Combine all ingredients into a medium bowl.
2. Whisk until fully combined.

Assembly:

1. Fry deboned wings at 350°F (170°C) until golden brown and reach an internal temperature of 165°F (74°C)
2. Toss wings with buffalo sauce in a medium mixing bowl.
3. Serve with ranch and enjoy.

Fried Rice Stuffed Wing

Fried Rice:

1. Heat vegetable oil over medium-high heat. Once starting to smoke, add in shallot and serrano. Season with salt and stir fry for 30 seconds.
2. Add garlic to the pan and stir fry for another 30 seconds.
3. Follow the garlic with cooked and chilled rice. Stir fry for 1 minute to break up the rice.
4. Add in the egg along with salt. Cook for a couple seconds then stir fry together until eggs are cooked.
5. Mix in ground white pepper, green onion, dark soy sauce, sweet soy sauce, MSG, and sesame oil. Toss together to combine.
6. Allow fried rice to cool for 5-10 minutes and transfer to a piping bag for later use.

Soy Glaze:

1. In a medium saucepan sugar, vinegar, sake, and chicken stock and bring to a boil over medium heat.
2. Reduce until color begins to deepen and a glaze-like consistency starts to form.
3. Season glaze with fish sauce and soy sauce and turn off the heat.
4. Add garlic and Thai chilis and bring back to a light simmer for 3 minutes.
5. Make a slurry by mixing together 1 Tbsp of cornstarch and a splash of water. Combine slurry with sauce and bring to a boil.
6. Whisk sauce to fully incorporate slurry and simmer until sauce begins to thicken, at which point cut the heat and pass sauce through a fine mesh strainer

Wing:

1. Using a piping bag filled with fried rice, stuff wings about ¾ of the way full and seal the wings shut with toothpicks.
2. Fry deboned and stuffed  wings at 350°F (170°C) until golden brown and reach an internal temperature of 165°F (74°C)
3. Remove wings from the fryer and toss with soy glaze. Garnish with some thinly sliced green onion.

Korean Potato Stuffed Wing

‍Loaded Mashed Potato:

1. Begin by placing peeled potatoes into boiling water. Allow the potatoes to cook until fork tender.
2. While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat. stirring occasionally until crisp and browned, about 5-6 minutes; drain on paper towels
3. Finely chop bacon and reserve for later use
4. Once the potatoes are cooked, run the potatoes through a food mill or potato ricer. Place into a medium sized pot with plenty of stirring room and set over medium heat. Season with salt
5. Using a heat proof spatula gently stir the potatoes constantly, adding a small handful of butter, stirring allowing it to melt and emulsify into the potatoes. Once combined, add more butter, and repeat that process until all of the butter has been added. 
6. Whisk in  whole milk until homogenous, and in batches fold in provolone and parmesan cheese until fully combined, smooth and develop a cheese pull
7. Fold in chopped chives and bacon. Place potatoes into a piping bag for later use.

Gochujang Sauce:

1. In a small sauce pan lightly toast half of the cloves of garlic and grated ginger in vegetable oil until translucent. Season with a splash of sesame oil.
2. To the pot, add sugar, honey, rice vinegar, dark soy sauce, mirin, gochujang, and ketchup. Heat over medium to a simmer.
3. Slightly reduce for 3-5 minutes, then whisk in a cornstarch slurry and continue to heat until a glaze like consistency has been achieved.
4. Stir in remaining garlic and allow to sit for 2-3 minutes.
5. Pass sauce through a fine mesh sieve and receive for later use.

Assembly:

1. Using a piping bag filled with chive mashed potatoes, fill the wings about ¾ of the way and seal shut using toothpicks.
2. Toss the stuffed wings in cornstarch until evenly coated. Shake off excess starch.
3. Fry wings at 350°F (170°C) until golden brown and fully cooked. About 5-7 minutes.
4. Remove wings from the fryer and toss in gochujang sauce.
5. Garnish with toasted sesame seeds.
6. Serve and enjoy.