Hot Wings

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Baking The Cake:

12.5lbs Yo's Ultimate Vanilla Cake

Icing The Cake:

1 batch of Simple Syrup

1 batch of Yo’s Italian Meringue Buttercream

Decorating The Cake:

3lbs tan fondant

2oz modelling chocolate

Red gel food colouring

Bright red powdered food colouring

Copper gel food colouring

Making The Caramel Sauces:

4 cup + 8tsp of sugar

12 tbsp water

2 cup whipping cream

1 cup unsalted butter, cold

Ground cinnamon

Ground ginger

Ground cloves

Ground nutmeg

Whole cloves

Item Name:	Availability:
11 x 15" Rectangular Cake Pan
8" Square Cake Pan
6" Square Cake Pan
Parchment Paper
Simple Syrup Bottle	Add to Cart -
Turkeyskinator or Rubber Shelf Liner
Brulee Torch
Heatproof Bowl
Rolling Pin
Sieve
Wooden Spoon
Measuring Cups
Measuring Spoons

Bake Your Cakes

To make my hot wings, I began by making 12.5lbs of my Ultimate Vanilla Cake batter then divided it into three pans lined with parchment paper - 8.5lbs into a 11x15” rectangular pan, 3lbs in an 8” square pan, and the remaining 1.5lbs in a 6” square pan. Bake the 11x15” for 1 hour and 30 minutes, the 8” for 1 hour and 20 minutes, and the 6” for one hour all at 350 degrees Fahrenheit.

Level and Decarmalize

Remove all of your cakes from their pans then level them and remove the caramelization from the bottoms and sides of each.

Stack Em' Up!

Cut your large rectangular cake into three even strips. Then cut each of your squares into the same width and place them on top. This will add extra thickness and dimension to your wings.

Carving

Carve your cakes to shape them into wings – two drumsticks and one flat wing. Use all of your scrap pieces to build up your chicken wings and add thickness to them. You can keep adding extra pieces of cake until you are satisfied with the shape of your wings – keep in mind that no chicken wing is the same so don’t worry about perfecting the shape.

Keep It Simple!

Unstack the top layers of your cakes then using Sir Squeeze-A-Lot, soak all of your layers and let them sit for a few minutes to absorb.

Fill + Stack

Fill your cakes with IMBC then restack the pieces together.

Crumb Coat & Chill

Crumb coat each of your wings with some more IMBC then place them all in the fridge until they are all firm.

Ice Ice Cakey

Remove your cakes from the fridge and ice them all one more time with some more IMBC and let them chill again.

Texturing

Roll out your tan fondant then using the turkeyskinator or a rubber shelf liner, texture your entire sheet of fondant by using a rolling pin over it.

TIP: When texturing, change up the position and direction of the mould each time you move it so it isn’t an even pattern.

Fondant

Chicken skin doesn’t lay flat on the meat so drape your fondant onto each wing but leave all of the folds and creases to create a skin like pattern. Add extra folds until you are satisfied then trim away the excess.

TIP: If your texture begins flattening out from all the handling, lightly press your turkeyskinator onto the spots to touch it up.

Chicken Bones

Use some white modelling chocolate to roll out some chicken bones with your hands. Make sure they are proportionate to the rest of your wing.

Brulee!

Set aside your modelling chocolate bones then use your brulee torch to brulee the fondant. Focus on the folds and raised parts to add more depth. This step also does not have to be perfect – you can keep the torch on longer for some spots or even burn them. It’s all up to you.

Add the Bones

Once you are satisfied with your bruleed chicken wings, you can add your bones into the ends of your drumsticks. Now dab on your brown food colouring unevenly to give your bones a more natural finish. Once you are done with painting all of the bones, place the cakes in the fridge to chill.

TIP: Make sure you dab on the colour rather than paint so that you do not get any streaks.

Caramel

It’s time to make the caramel for the sauces. Pour your sugar into a heavy pot then add your water on top. Place your pot on medium-high heat and cover with a lid. Once your sugar has come to a boil, remove the lid. Add the cold butter into a heatproof bowl then place a sieve on top. Place your whipping cream in the microwave for approximately one minute or until it is bubbling then pour it into the pot stirring it with a wooden spoon. Make sure to stir thoroughly so that your sugar caramelizes evenly. Next, pour the caramel through the sieve onto the cold butter and let it sit for about 5 minutes. Once you have let the butter melt into the caramel on its own, stir your mixture until it comes together.

Flavours

Divide your caramel evenly into 3 bowls. These will be your hot wing sauces so each will be flavoured and coloured differently. Beginning with your mild sauce, add cloves, ginger, cinnamon, and a mixture of red and copper food colouring. For your medium sauce, add ginger, cloves, cinnamon, nutmeg, and red and copper food colouring as well (but this time add a bit more red than the mild). Lastly, for your hot sauce, add ginger, cloves, cinnamon, nutmeg, crushed whole cloves, and a red and bright red food colouring. Mix all of your flavours and colours until your sauces are well mixed.

Saucy Wings

Place your wings onto a board then pour your sauces onto your wings (one sauce per wing). If your caramel is too hard, heat it up to soften it up then use a silicone brush to help spread the sauces. You still want to see the details, such as the folds and bruleed areas, underneath the sauce so spread it around messily.