Masala Buffalo Wings | Gordon Food Service

Step 1

1. Place the chicken in a container large enough to hold all of the wings. Place the yogurt, ginger, garlic, lime, garam masala and sea salt in a stainless steel mixing bowl. Whisk together until blended. Pour the yogurt marinade over the top of the wings. With gloved hands, rub the marinade into the wings. Cover and refrigerate for 24 hours. 2. Place the buttermilk and garbanzo bean powder in separate 4" full stainless steel hotel pans. To prepare à la carte: 1. Shake off any excess marinade from four of the wings. Place in the garbanzo bean powder. Toss and coat evenly. Shake off any excess powder. Place in the buttermilk. Allow to drain. Place back in the powder. Shake off any excess powder. Place the wings into a deep-fryer basket. Lower the basket into a heated 350°F deep-fryer. Place another basket inside the basket with the wings. Cook for 3 minutes. Allow to drain. 2. Place the wings on a metal baking pan. Place them in a heated 350°F convection oven. Cook for 10 minutes or until just cooked through. Place a 1½ oz. scoop of mint raita on the front of a warmed serving plate. Drag a spoon through the sauce along the circumference of the plate so it appears tear-shaped. Shingle the wings on the plate. Leave most of the raita exposed. Sprinkle ½ oz. of tomatoes and 5 mint leaves over the top of the wings.

Step 2

1. Slice the ends from the cucumbers. Slice in half widthwise. Using a Japanese mandoline, slice the halves lengthwise down to the core so they are 1/8" thick. Slice lengthwise 1/8" thick. Small dice the strips into ⅙" pieces. Dice small enough so the finished raita can be placed in a squeeze bottle with a trimmed end if necessary. Place cucumbers on paper toweling. Allow to drain. 2. Place the yogurt, mint, garlic, paprika, cumin, cayenne pepper, salt and cucumbers into a stainless steel mixing bowl. Using a rubber spatula, fold the ingredients together thoroughly. Transfer to a covered storage contain. Cover, label, date and refrigerate until needed.