Spanish chef Dabiz Muñoz has redefined the humble chicken wing, transforming it into a culinary masterpiece. His innovative method focuses on achieving an exceptionally crispy exterior while ensuring the interior remains succulent and tender.
Muñoz's technique begins with a steaming process, which tenderizes the meat before a subsequent frying stage. This dual-stage cooking approach is a departure from traditional methods, prioritizing both tenderness and crispness. The wings are then coated in a signature marinade of cream and cornstarch, contributing to their final texture.
Complementing the perfectly cooked wings is a vibrant citrus-sweet sauce, a complex blend featuring XO sauce and the unique essence of confited lemon peel. XO sauce, a celebrated condiment from Hong Kong, is known for its rich umami flavor derived from ingredients like dried seafood, ham, and aromatics. Confit lemon peel, prepared by slowly simmering lemon zest in oil, sugar, and salt, adds a bright, aromatic counterpoint to the sauce's richness.
The dish is further enhanced by a side of fried rice, prepared with the nutty notes of amontillado wine and the savory depth of chicken broth. Amontillado, a type of dry sherry, is known for its nutty, complex flavor profile and pairs well with poultry and rice dishes. The combination of these elements—the crispy wings, the complex sauce, and the sophisticated fried rice—showcases Muñoz's dedication to elevating familiar comfort food into an extraordinary dining experience.