Carbonara Wings
Making carbonara is one of the coolest tricks in the kitchen. Start with raw eggs, toss with hot pasta, boom a sauce is formed. I tried to come up with some ideas on what other food I could toss with a raw eggs and of all my ideas I kept coming back to wings. I first tossed the wings in the hot bacon fat and then added the egg and parm mixture and it really clung to the wings and formed a great sauce.
I marinated the wings in a little worcestershire sauce, some vinegar, and salt. Before cooking I lightly dried them and tossed them with baking powder and corn starch.
They come out of the oven nice and crispy.
I cooked some bacon in the pan, strained out the excess fat, and then added the wings. After tossing for a few minutes, I turned off the heat and added the egg and parm mixture.
Top with lots of black pepper!
Carbonara Wings
Chicken wings tossed in bacon fat, raw egg, and parmesan cheese.
Servings: 16 wings
Ingredients
- 16 wing segments
- 2 tabespoons worcestershire sauce
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 egg
- 4 egg yolks
- 1/2 cup grated parmesan
- black pepper
- 3 slices bacon diced
Instructions
- Mix the wings with the worcestershire, vinegar, and salt. Stir to combine and allow to sit at least an hour or overnight.
- Drain the wings and dry with a paper towel, but they don't need to be that dry. Toss in the cornstarch and baking powder.
- Preheat oven to 300. Line up the wings on a baking sheet. Bake at 300 for 45 minutes with the skin side up.
- Flip the wings and cook about 20 minutes.
- Turn up the heat to 450 and flip the wings again. Cook to brown, about 20 more minutes.
- Mix the eggs, yolks, parm, and lots of black pepper in a bowl. Set aside at room temperature.
- Cook the bacon in a large frying pan until rendered and crispy. Remove excess fat, it should be coating the pan and slightly pooling, but if there is more than a tablespoon or two you should get rid of some.
- Add the wings to the pan with the bacon and toss for a minute. Remove from heat and add in the egg mixture. Toss to coat. Once it forms a sauce, remove from the pan and on to a plate immedietly.
- top with more black pepper and serve.