Honey-Togarashi Chicken Wings

Honey-Togarashi Chicken Wings
Recipe adapted from Nick Balla, Nombe, San Francisco

Yield: 4 servings

INGREDIENTS

Wings

2½ pounds whole chicken wings, separated at the joint

2 cups buttermilk

1 cup rice flour (such as Bob's Red Mill brand)

¼ cup plus 2 tablespoons cornstarch

¼ cup plus 2 tablespoons all-purpose flour

1 tablespoon kosher salt

2 quarts vegetable oil, for frying

Sauce

¾ cup honey

¾ cup fresh lime juice

¼ cup plus 2 tablespoons fish sauce

¼ cup scallion, white and light green parts only, thinly sliced

¼ cup thinly sliced serrano chile (with or without seeds)

1 tablespoon plus 1½ teaspoons salt

1½ teaspoons ichimi togarashi or red pepper flakes

1½ teaspoons minced garlic

¼ cup cilantro leaves, roughly chopped

¼ cup mint leaves, torn








1. In a large bowl, mix the chicken wings with the buttermilk. Cover the bowl with plastic wrap and refrigerate for 12 hours.

2. Place the wings in a strainer and drain for 10 minutes. Preheat the oven to 350˚ and line 2 large rimmed baking sheets with parchment paper.

3. In a large bowl, whisk the rice flour with the cornstarch, flour and salt; toss the wings in the rice-flour mixture until well coated. Bake the wings on the prepared baking sheets until they are cooked through and the rice-flour breading is dry, about 20 to 25 minutes. Discard the remaining flour.

4. In a large bowl, whisk the honey with the lime juice, fish sauce, scallion, serrano chile, salt, ichimi togarashi and garlic. Set aside.

5. In a deep fryer or deep, heavy pot, heat the vegetable oil to 350˚. Working in batches, fry the wings until golden and crisp, about 3 minutes per batch. Transfer the wings to a paper-towel- lined plate and repeat with the remaining chicken.

6. Toss the wings in the honey-lime sauce and transfer to a serving dish. Garnish with the herbs and any sauce that remains in the bowl. Serve immediately.