HONEY TOGARASHI CHICKEN WINGS

By BobD

Ingredients

• 4 SERVINGS
• FROM NOMBE IN SFO
• Wings
• 21/2 pounds whole chicken wings, separated at the joint
• 2 cups buttermilk
• 1 cup rice flour (such as Bob's Red Mill brand)
• 1/4 cup plus 2 tablespoons cornstarch
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 tablespoon kosher salt
• 2 quarts vegetable oil, for frying
• Sauce
• 3/4 cup honey
• 3/4 cup fresh lime juice
• 1/4 cup plus 2 tablespoons fish sauce
• 1/4 cup scallion, white and light green parts only, thinly sliced
• 1/4 cup thinly sliced serrano chile (with or without seeds)
• 1 tablespoon plus 11/2 teaspoons salt
• 11/2 teaspoons ichimi togarashi or red pepper flakes
• 11/2 teaspoons minced garlic
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup mint leaves, torn

Details

Servings 4

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.

Serve immediately.