Cordon Bleu Wing Recipe

Prepare wings

Pat the wings very dry with paper towels. If wings are whole, separate flats and drumettes and discard tips or save for stock.

In a large bowl, combine salt, black pepper, garlic powder, smoked paprika and flour. Toss the dry wings in the seasoned flour until lightly coated; shake off excess.

Heat neutral oil in a deep skillet or heavy-bottomed pot to 175°C (350°F). If you don't have a thermometer, oil should shimmer and a small breadcrumb sizzles quickly.

Fry wings in batches, without crowding, 7–9 minutes per batch until golden and cooked through (internal temp ~74°C/165°F). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 90°C (200°F) oven if needed.

While the wings cook, prepare the filling. Stack slices of Jambon de Paris and cheese; cut into strips about the length and width of a wing (roughly 1 cm / ½" thick strips).

Chop cornichons very finely and mix them evenly with a small amount of cheese if desired to help adhesion (about 1–2 tsp mixed into cheese strips).

When a batch of wings is out of the fryer and still hot, carefully insert a cheese strip and a ham strip into the cavity between the skin and meat or lay them across the flat/drumette and secure with a toothpick so the cheese is held firmly to the wing. For best results insert the ham first then the cheese so ham contacts the wing meat and cheese is exterior-facing.

Return the assembled wings to the 200°C (400°F) oven for 3–5 minutes just to melt the cheese slightly and marry the flavors (watch closely so cheese does not run excessively). Remove toothpicks just before serving or leave them in for presentation if preferred.

Whisk together Dijon mustard, honey, mayonnaise and white wine vinegar until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity to preference.

Stir in the finely chopped cornichons reserved (if desired) to echo the Cordon Bleu flavors in the sauce.

Arrange warm Cordon Bleu wings on a platter. Sprinkle with chopped parsley and serve with lemon wedges and the honey-mustard sauce on the side for dipping.

Provide extra cornichons on the side for guests who want a bright, tangy contrast.