1
For the recipe of the fins stuffed with spicy sauce, cut the chicken wings in half; remove the smallest bone from the terminal halves, then clean them all, scraping the pulp from the bone, so as to free it and use it as a small handle.
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2
Collect the fins in a bowl, pour 150 g of yuzu sauce,
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3
maple syrup, add salt, pepper and thyme. Stir and marinate for 1 hour.
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4
Toast the Basmati rice in a drizzle of oil with a peeled shallot, the cloves and 2 bay leaves. Wet it with the broth and bring to a boil, close the pan with the lid and cook the rice in the oven at 180 ° C for 20 minutes.
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5
Put in a saucepan a clove of peeled garlic, 50 g of yuzu sauce, honey and a spoonful of tomato paste, a chopped red pepper, a bay leaf, a pinch of salt and the tomato puree. Cook it for about 20 minutes.
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6
Remove from the oven and let it cool down. Remove the bay leaf and shallot and mix the rice with the Cheddar flakes. Stuff the chicken wings with the cheese rice:
7
the batter will then help keep the filling inside the pulp.
8
Prepare the batter by mixing the milk, flour, eggs, a pinch of salt and 2 teaspoons of smoked paprika with a whisk.
9
Pass the stuffed wings in the flour, then in the batter and dip them in the not too hot peanut oil (160 ° C), so you can cook them for about 15 ', without burning them.
10
Fry 6 at a time: you will thus avoid lowering the oil temperature too much. Drain them on kitchen paper and serve with the spicy sauce.
