To make the beef carpaccio
Rub 1 tablespoon of the oil all over the beef, then coat liberally with salt and pepper, pressing the salt and pepper into the beef. Let stand for 20 minutes at room temperature. Heat 2 tablespoons of the remaining oil in a large, heavy skillet over medium-high heat. Add the beef and sear on all sides, turning with tongs about every 2 minutes, about 12 minutes total. Remove from the heat to a plate and cool completely. Cover in plastic wrap and freeze for 1 hour.

In a medium skillet, heat the remaining 2 tablespoons oil over medium heat. Add the mushrooms and saute' until softened, about 5 minutes. Add the sprouts and cook for about 2 minutes, until wilted. Season with salt and pepper to taste. Set aside to cool.

To make the apple syrup
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion and saute' until softened and golden brown, about 10 minutes. Add the garlic and ginger and saute' for 1 minute. Add the apples and saute' until softened and the onions are almost caramelized, about 5 minutes. Add the scallions and saute' for 1 minute. Add the apple cider, vinegar, and soy sauce and stir to scrape up any browned bits from the bottom of the pan. Cook until the liquid is reduced by half, about 20 minutes. Taste and add more vinegar if needed. Set aside until ready to serve.

To roll the beef carpaccio
Using a very sharp knife, slice the meat as thinly as possible. Place each slice between two sheets of waxed paper or plastic wrap and pound with a kitchen mallet until paper-thin.

Lay out 1 slice of beef on a flat surface. Place some mushrooms and bean sprouts on the end of the beef slice closest to you and roll up tightly; place seam side down on a serving platter. Repeat with the remaining beef and mushrooms and sprouts. If you're not serving right away, cover with plastic and refrigerate until ready to serve.

Drizzle the beef with the apple syrup and serve immediately.

To make the garlic chips
Heat the oil in a medium skillet over medium-low heat. Add the garlic and fry until lightly browned, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain and sprinkle with salt. Set aside.

To make the chicken wings
Preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil.

In a large bowl, combine the oil and minced garlic. Add the chicken wings and turn to coat. Season with salt and pepper to taste. Place the chicken wings on the baking sheet in one layer and bake, turning once, until cooked through and lightly browned, about 30 minutes.

Meanwhile, in a medium saucepan, combine the vinegar, sugar, 1 cup water, the cracked pepper crushed garlic, and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the mixture becomes syrupy, about 30 minutes. Transfer the cooked chicken wings to a large bowl and toss with glaze.

Divide the wings among 4 serving plates. Garnish with the garlic chips and serve immediately.