Executive chef Michael Wurster removes the second bone from a two-bone wing and rolls the meat down the primary bone. He dusts the wings with fine flour, puts them in an egg wash and then breads them with a combination of puffed rice cereal and panko breadcrumbs. He fries them at just 300 degrees Fahrenheit to keep the cereal from burning.
He dresses them in a sauce of tomato paste, Buffalo-style hot sauce and butter. Also on the plate is a dressing of crème fraîche, blue cheese,