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Plate Lab: Winging it Plate Lab: Winging it
(1 day later)
‘W “We’re going to make some money off these!”
e’re going to make some money off these!”
That was the reaction when Tim Ma tossed together a batch of chicken wings for family in 2010. The chef now plates 60 pounds’ worth a week at his Maple Ave Restaurant in Vienna. The sauce shines a citrusy heat on wings and drumettes that remain crisp under cover. Eating them is finger-lickin’ business.That was the reaction when Tim Ma tossed together a batch of chicken wings for family in 2010. The chef now plates 60 pounds’ worth a week at his Maple Ave Restaurant in Vienna. The sauce shines a citrusy heat on wings and drumettes that remain crisp under cover. Eating them is finger-lickin’ business.
The recipe’s so simple that Ma was almost embarrassed to share it. The hitch: He uses Kendall Farms crème fraîche — a rich, cultured product that does not separate when exposed to heat, and, sadly, is not available in Washington area stores. With extra whisking, a good store brand will do for the rest of us.The recipe’s so simple that Ma was almost embarrassed to share it. The hitch: He uses Kendall Farms crème fraîche — a rich, cultured product that does not separate when exposed to heat, and, sadly, is not available in Washington area stores. With extra whisking, a good store brand will do for the rest of us.
Note: Leftover sauce can be refrigerated in an airtight container for up to a month.Note: Leftover sauce can be refrigerated in an airtight container for up to a month.
Recipe: Crème Fraîche Chicken WingsRecipe: Crème Fraîche Chicken Wings
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