VIDEO: ‘Top Chef’ champion Michael Voltaggio makes molecular Super Bowl grub

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Whether you’re a football fanatic or just watch the Super Bowl for the billion-dollar blitz of commercials, game day is all about good eats. Here to wow the crowd with some spectacular vittles is ‘Top Chef’’ Season 6 winner, Michael Voltaggio, and his molecular riff on the classic buffalo wing.

This recipe won him an elimination challenge in Vegas and is sure to be more of a showstopper than the halftime performance itself. The deboned chicken wings are cooked confit in a madras curry mixture, then placed over a smooth celery root puree and topped with a cold blue cheese disk (achieved by billowing liquid nitrogen, of course).

Watch and and be wowed.

-- Krista Simmons

Video credit: Myung Chun Keep reading for ingredients >>>

Buffalo Chicken Wings

This recipe has not gone through the Times Test Kitchen

Yields 36 pieces

For the wings:

12 chicken wings (no drumsticks)
1 onion
1 bulb garlic
1 tablespoon madras curry powder
Salt
1 quart chicken stock
1 cup heavy cream

For the blue cheese disk:

1 cup Maytag blue cheese
1 cup sour cream
1/2 cup buttermilk
1 whipped cream canister
3 cartridges N2O
2 liters liquid nitrogen
Slates from Crate and Barrel

For the celery root puree:

1 cup peeled and chopped celery root
2 cups heavy cream
1 cup mixed leaves of parsley and celery
Salt
1/4 cup olive oil

For garnish:

1/2 cup hot sauce (store-bought or home made)