70 Chicken Winglets with White Wine and Cucumbers

Preparation info
  • For


    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

Ailerons de volaille au Meursault et aux concombres ‘Succulent mouthfuls of meat’


Main ingredients

  • 48 chicken wings (see note)
  • 1 litre ( pints) water


Boning the wings

  1. First, using a large heavy knife, cut off the tips of the bones at either end of each wing to make them easier to bone.
  2. Bring the 1 litre (1¾ pints) water to the boil in a saucepan and blanch the wings for 2-3 minutes. Take them out with a slotted spoon, drain them on a cloth and allow to cool.
  3. Th