About this Custom Cook
Adapted from Nourish Me Home: 125 Soul-Sustaining Elemental Recipes by Cortney Burns. Text copyright © 2020 by Cortney Burns. Published by Chronicle Books. Photographs copyright © by Heami Lee.
When I moved to New England from California, I was struck by the heirloom ingredients grown on the surrounding farms and orchards. California taught me about an unparalleled bounty, but here there is a deep sense of provenance. New England has a long history raising heritage chickens and I’ve been fortunate enough to try many. Some are gangly, gamey, and small; others are large, succulent, and gentler in flavor. But no matter the breed, one of my favorite parts is the chicken wing for the skin-to-meat ratio.
As I slinked into the rhythms of this region, I soon realized the extent of the French influence on the area, as French Canada is not far from here. Escargots à la Bourguignonne is a timeless garlic- and herb-doused dish, but here, chicken wings take the place of snails. I urge you to eat these wings straight from the bowl with butter cascading down your hands as part of the fun. And don’t stop with the garlic sauce; some of my favorite alternatives are harissa with seeds or chimichurri.
2 egg whites
1.5 tsp baking soda
1.5 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp lemon juice or apple cider vinegar
2 lbs chicken wings (party wing style)
For the garlic butter:
1/2 cup unsalted butter
1 large shallot, minced
2 tsp dry white wine
1/2 tsp freshly ground black pepper
6 garlic cloves, grated fine
1/4 in. piece of fresh ginger grated fine or 1/8 tsp. dried ground ginger
Zest of half a lemon
1 tbsp rice flour
1/4 cup loosely packed parsley leaves, finely chopped
1 tbsp loosely packed tarragon leaves, finely chopped
2 tbsp black sesame seeds, toasted
1 tbsp unhulled white sesame seeds, toasted
Freshly ground black pepper
To prep the wings:
1. In a large bowl, whisk together the egg whites, baking soda, salt, black pepper, and cayenne, then add the lemon juice—you’ll see it fizz up a bit as it interacts with the baking soda.
2. Toss the wings in it to evenly coat, then spread in a single layer on a baking sheet or plates and refrigerate, uncovered, for at least 8 hours and preferably overnight.
To make the butter:
3. Melt 1 Tbsp of the butter in a large skillet over medium heat.
4. Add the shallots and salt and sauté for a few minutes, until the shallots are tender and translucent.
5. Add the wine, pepper, garlic, ginger, and lemon zest and cook until the garlic is fragrant, about 2 minutes more, then stir in the rice flour and cook for a minute or two to eliminate its raw flavor.
6. Transfer to a bowl and refrigerate until completely chilled through.
7. Meanwhile, allow the remaining butter to soften at room temperature.
8. Use a stand mixer fitted with the paddle attachment or an electric mixer to cream the butter with the cooked shallots, parsley, and tarragon.
9. Keep at room temperature to serve right away or refrigerate in an airtight container for up to 7 days; soften at room temperature before using.
To cook wings:
10. Select "Chicken Wings in Garlic Butter" on Brava's touchscreen and press green button to begin preheating.
11. Place wings in Zones 1, 2 and 3 of Brava metal tray. Cover loosely with foil.
12. When Brava has finished preheating, slide metal tray into top oven shelf and press green button to begin cooking.
13. When Brava notifies you, carefully remove metal tray.
14. Remove foil and press green button to preheat Brava.
15. When Brava has finished preheating, slide metal tray into top shelf and press green button to continue cooking.
16. When Brava notifies you, carefully remove metal tray.
17. Use a brush or spoon to lightly glaze the tops of the wings with a bit of the garlic butter.
18. Slide metal tray into top oven shelf and press green button to continue cooking.
19. When cook is completed, carefully remove metal tray.
20. Transfer the wings to a bowl and toss to coat with the remaining butter and the sesame seeds; season with flaky salt and pepper.
21. Serve right away.