About the Chef
Originally from southwest France, thirty-four year-old Fabienne Eymard has a depth of experience working at a diversity of restaurants in the United States and France including the classical three-Michelin starred Taillevent in Paris in 2002. Eymard was most recently the Executive Sous Chef at Benoit New York. With working experience both here and abroad, Chef Eymard brings to pinch a vision of simple and good house made American classics with a fresh twist.
The glaze is the trick to these chicken wings - perfectly balanced Asian flavors of sweet and spicy with a hint of smokiness from toasted sesame seeds.
- 2 Cup hoi in sauce
- 2 Cup sambal oelek sauce
- 2 Tablespoon fresh ginger root
- 2 Tablespoon unsalted butter
- 2 Tablespoon sesame seeds
- 1/2 Bunch of scallion
- 2 1/2 Pound fresh chicken wings
- Salt and pepper to taste
Season the wings with salt and pepper.
Roast in the oven at 380 degrees for 20 minutes, until crispy.
Toast sesame seed in pan, reserve.
Chop raw scallions in thin bias, reserve.
Combine the hoi in sauce, the sambal oelek in a mixing bowl, using a whisk.
Peel and fine grate the ginger.
Place the bowl on top of a bain marie and warm the sauce.
Precut the butter in small dices, incorporate to the sauce.
Strain the fat out of the chicken wings, add them to the sauce and toss.
Top with sesame seeds and scallion.