Chicken Wings with Bois Boudran Sauce - Recipe by Phil Hickman

Recipe by Phil Hickman, Head Chef of Brasserie Prince by Alain Roux

Bois Boudran Sauce:

200ml Grapeseed Oil 
1 tbsp White Wine Vinegar 
150ml Heinz Tomato Ketchup 
3 tsp Worcestershire Sauce 
3 Drops of Tabasco (more if you like it spicy)
Pinch of salt & a few turns of pepper
2 Shallots 
2 tsp Snipped Chives 
2 tsp Snipped Tarragon

Combine the oil, vinegar and ketchup and emulsify with a whisk.
Add the Worcestershire sauce and Tabasco.
Blend with a hand blender or in a food processor until smooth & shiny.
Season with fine salt and white pepper.
Finely chop the shallots.
Finely snip/ chop the herbs.
Mix with the base an hour or two before serving.

30 Chicken wings:

Blanch the wings starting in cold water and bring gently to the boil.
Very gently simmer for 3 minutes and refresh in ice water.
Drain & pat dry.
Deep fry at 185°C until crispy & golden approximately 6-7minutes or alternatively roast in a pre-heated over at 185°C until golden in colour.
Season with fine salt and mix with the bois boudran sauce.
This recipe works equally well with chicken breast or pan fried salmon.