Chicken wings in cordon bleu style with crispy potatoes

Clean the wings, use a sharp short knife to penetrate under the skin and expose the bones by removing the meat like a stocking. Then carefully twist out the bones, trying to keep the skin intact.

Spread the wings out, place them skin side down on the board, season with salt and pepper.

Place a thin slice of cheddar cheese on each slice of ham, add crispy bacon, herb butter, and roll the ham into a roll.

Insert a ham roll into each wing and secure with toothpicks.

Place bowls of water, flour, batter (mix 1 egg with 20 g of flour well; you can increase the batter amount in the same proportion), and breadcrumbs next to each other.

Taking the tip of the wing, first dip it in water, then coat it in flour, shaking off the excess, then thoroughly dip it in batter and coat it in breadcrumbs. The last phalanx of the wing should only be coated in flour, not in breadcrumbs or batter.

Place the stuffed wings on a flat plate, cover with plastic wrap, and refrigerate until ready to fry (this preparation lasts a day in the fridge and practically forever in the freezer).

Cut the potatoes into very large chunks (1.5–2 cm in cross-section and the full length of the potato). If the potato skin is thin and young, it can be left unpeeled.

Heat water in a pot to 80 degrees and immerse the potatoes for 40 minutes. As a result, they will be parboiled, translucent, but not yet ready.

Remove the potatoes from the water, dry them on a napkin, and immerse them in oil heated to 140 degrees for 20-25 seconds until a light golden crust forms.

Take the potatoes out of the oil, dry them again on a napkin, let them cool, and put them in the freezer for 20-25 minutes.

At this point, there should be a pot on the stove with oil heated to 180–190 degrees (you can use the same oil as in the previous step since it was not heated much before). The oil should start to smoke slightly.

First, dip the wings in oil, then after 3 minutes add the potatoes. Fry everything together for 4 minutes.

Take out the wings and potatoes and dry them on paper towels.

Prepare cheese sauce. Heat cream on the stove, almost to boiling, add Emmental cheese and nutmeg.

Immediately reduce the heat to minimum (or remove the sauce from heat) and vigorously stir the sauce with a wooden spatula to melt the cheese and combine it with the cream.

Serve cordon bleu style wings with crispy potatoes and cheese sauce.