Chefs Bruce and Eric Bromberg are brothers and the culinary masterminds behind the highly acclaimed Blue Ribbon Restaurants and the Blue Ribbon Sushi Bar & Grill at The Cosmopolitan of Las Vegas. The Bromberg brothers attended Le Cordon Bleu in Paris and opened their first Blue Ribbon restaurant in 1992 in SoHo. Since then, the Brombergs have been awarded numerous “Top 10” and “Best Of” honors.

Assembly Method:

• 1. Preheat fryer to 375 degrees
• 2. Submerge 8 chicken wing sections in egg white wash. Remove from egg wash, allowing excess egg to drain back into container
• 3. Add wings to chicken fry flour and coat entire surface of each wing
• 4. Tap off excess chicken fry flour and place wings in fryer basket
• 5. Fry until golden and cooked through for 10 minutes
• 6. Transfer fried wings to a wire rack on a ½ sheet tray and evenly dust all sides with Blue Ribbon Fried Chicken Seasoning Mix*
• 7. Arrange wings on a plate and drizzle with wasabi Honey

*Blue Ribbon Fried Chicken Seasoning Mix:

• 1 cup Togoroshi pepper
• 1 cup paprika
• 1/2 cup sea salt

1. Egg White Wash
Ingredients/Method: 4 Cups Egg Whites

2. Chicken Fry Flour
Ingredients:
I. 12 Cups of AP Flour
II. 8 Cups Matzo Meal (Streits)(PL)
III. 6 level Teaspoons Baking Powder (PL)

Chicken Fry Flour Method:

• 1. Combine AP flour, matzo meal, baking powder
• 2. Mix thoroughly

Wasabi Honey:

• Combine 2 cups of Blue Ribbon Mexican Honey with 1 tablespoon of freshly grated wasabi root

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