Andrew Weissman of Le Reve and Il Sogno, among others, provided the inspiration for the sauce.
Oil for fryer
1/3 cup truffle flour (see note)
2/3 cup all-purpose flour
Salt, to taste
Pepper, to taste
24 chicken wings
1/2 cup (1 stick) butter
1/2 cup red wine
1/2 cup heavy cream
3 tablespoons black truffle butter (see note)
Combine flours, salt and pepper. Dredge each wing in the flour. Place in fryer six at a time. Shake basket or stir to make sure they don’t stick together. Cook until wings are done, which is usually when they float. Let drain. Repeat until all are cooked and drained.
For the sauce: Melt the butter and brown it. With heat at medium and butter browned, stir in red wine. Keep stirring, though this will foam and crackle and hiss. Once the red wine has reduced and is thickening, add the cream and keep stirring until it is incorporated. Let the mixture reduce some more. Then stir in truffle butter until it has melted into the sauce.
You can either serve the sauce on the side of the wings or toss the wings in some of the sauce. Use any leftover sauce on steak or chicken. When reheating sauce, stir it briskly to reincorporate ingredients.
Note: Truffle flour and truffle butter are available at upscale supermarkets such as Central Market. Store unused truffle flour in as air-tight a container as possible and keep in the freezer until next use; a little goes a long way in terms of flavor.
Makes 24 wings.
From John Griffin with help from Andrew Weissman
Part of the wing series: Take Wing: The Essential Party Food Has Many Flavors