Nick Balla's Japan-O-Mission Wing

Servings: About 30 wings Source:

Ingredients

2 1/2 pounds chicken wings

2 cups buttermilk

1 cup toasted rice flour (see above)

1/4 cup cornstarch

1/4 cup all-purpose flour

3 tablespoons kosher salt

3/4 cup honey

1 cup fresh lime juice

1/4 cup plus 2 tablespoons fish sauce

1/4 cup chopped scallions, white and light green parts

1/4 cup thinly sliced serrano chile

1 1/2 teaspoons ichimi togarashi

1 1/2 teaspoons finely chopped garlic

1 1/2 tablespoons kosher salt

1/4 cup cilantro leaves

1/4 cup torn mint

2 quarts vegetable or peanut oil for frying

Directions

In a plastic container, mix the chicken wings and buttermilk and cover. Let marinate for at least 12 hours. Using a strainer, drain the chicken wings for 10 minutes.

Preheat an oven to 350 degrees. Mix the rice flour, cornstarch, flour, and salt in a bowl. Then toss the chicken wings in this flour mixture until well coated. Place the wings on sheet pans lined with parchment paper and bake for 15 minutes. The wings do not have to be cooked all the way through but the coating should be dry.

Meanwhile, in a bowl whisk together the honey, lime juice, fish sauce, scallions, serrano chile, togarashi, garlic, and kosher salt. Taste and adjust as necessary to achieve a balance of sweet, sour, and salty.

In a deep pot or fryer, heat the oil until it reaches 350 degrees on a thermometer. Add the wings in batches so as not to crowd and fry until golden brown, about 3 minutes per batch. Repeat.

Douse the wings with a generous amount of sauce and shower with cilantro and mint. Serve.