• 12 chicken wings
• 1 Spanish onion , thinly sliced
• 1/4 cup fresh thyme
• 1 liter chicken stock
• 1 cup heavy cream
• Curry powder
• Salt to taste
• Flour , for dusting

• 500 g fresh bell pepper juice
• 100 g red wine vinegar
• 1 tsp. garlic powder
• 7 g xanthan gum
• 1/2 tsp. cayenne pepper
• 100 g Frank's RedHot sauce

• 100 g Maytag blue cheese
• 400 g sour cream
• 1 g xanthan gum
• Black pepper to taste

• 1 celery root
• 2 cup heavy cream
• 1/2 cup parsley leaves
• 1/2 cup celery leaves
• Salt to taste

Using a cleaver, chop off each end joint of the wings. Season chicken with salt and curry powder. Place wings in a single layer inside a shallow pot. Add onion, thyme, stock and cream. Simmer over low heat until bones can be removed without tearing the flesh. Remove from heat and strain liquid. Carefully remove bones from each wing. Place deboned wings between two sheets trays and press for 1 hour in the refrigerator.

To make hot sauce: Blend all ingredients in a saucepan with an immersion hand blender until smooth. Bring mixture to a boil and then blend again. Allow to cool to room temperature.

To make frozen blue cheese: Blend all ingredients until smooth. Load into an iSi cream whipper canister and charge two times with NO2. Dispense onto anti-griddle to freeze.

To make celery puree: Place celery root in a pot and cover with cream. Simmer until celery root is tender and season with salt. Pour into a blender and puree with parsley and celery leaves. Cool immediately.

To serve: Heat a sauté pan with oil. Dredge wings in flour and panfry until golden. Spread celery puree onto plate. Place chicken wing on top of puree. Add a drop of hot sauce. Arrange a frozen blue cheese slice leaning on chicken.