Alitas de Pollo sin Hueso

I saw a boneless chicken wing tapas recipe from "A Day at elBulli" and decided to try it. The chicken wing is seasoned with salt, pepper and ginger and slow cooked in a vacuum bag for 18 hrs at 70 deg C. The book recommended 24 hrs at 60 deg C, which I find impossible to have the bones removed without tearing the wing. One end of the bone is trimmed and then carefully removed. The wing is then pan fried in medium heat till it is well browned.

Here, I make a chicken wing bruschetta. The wing is placed over a bed of grilled bell pepper and foccacia. I add a slice of black garlic to give it a 'sweet meets savory' taste.