Ingredients
- Wings
- 2 ½ 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
- 1 ½ teaspoons ichimi togarashi or red pepper flakes
- 1 ½ teaspoons minced garlic
- ¼ cup cilantro leaves, roughly chopped
- ¼ cup mint leaves, torn
Preparation
Step 1
In a large bowl, mix the chicken wings with the buttermilk. Cover the bowl with plastic wrap and refrigerate for 12 hours.
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.
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.
In a large bowl, whisk the honey with the lime juice, fish sauce, scallion, serrano chile, salt,
ichimi togarashi and garlic. Set aside.
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.
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.