A whole chicken, part 7: the finale

Don't worry: there will be an epilogue in a few weeks about broth. I keep my promises. But for now, it's time for the wings. Ladies and gentlemen, please hold your orgasms - shit's getting real...

Part 1
Part 2
Part 3
Part 4
Part 5
Part 6

So I usually avoid breading chicken because the breading just...never works for me. I decided to say "fuck it" tonight and went for broke. I patted the wings dry with some paper towels, then gave them a nice flour coating, followed by an egg wash (two egg whites and one yolk; you can see the other yolk in the background for nefarious purposes), then some bread crumbs seasoned with salt, black pepper, and a few dashes of cayenne.

Once the chicken was breaded, I put them in my air fryer at 400℉ for about 20 minutes, flipping them after about 7 minutes, and again after another 10. When they were done, I threw one on my plate.

Of course, my plate wasn't bare. While the chicken was going, the first thing I did was poach that egg yolk. I got the water boiling, added in some white wine vinegar, got the water swirling, and carefully laid the yolk in. I let it cook for about 30 seconds before killing the heat, then let it sit in the hot water for about another 45-60 seconds before removing it.

I also took a radish, sliced it thinly, then cut those slices into thin little...radish sticks. I tossed those with some barley and alfalfa sprouts for a nice little salad. That's when we kick into overdrive:

My younger brother sent me some new plates for my birthday, and this was the night to put them to good use. I started off with a line of balsamic vinegar across the plate with a drizzling spoon.

That egg yolk went perfectly into the corner.

I had to top that yolk with some of the radish and sprout salad, and I put another small mound of it a little off-center on the opposite end of the plate.

Oh, yeah. Remember the FUCKING CHICKEN?! Anyway, just plopped that bastard down right in the middle and holy shit did it taste good. I ended up gnawing the bones to get every bit of flavor I could.

Oh, yeah, and that egg yolk? It was perfect.

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