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Honey-Togarashi Chicken Wings

by Nick Balla, Nombe, San Francisco
snack
Yield: 4 servings

Ingredients

produce
  • 1/4 cupmint leaves(torn)
  • 3/4 cuplime juice(fresh)
  • 1/4 cupscallion(white and light green parts only, thinly sliced)
  • 1/4 cupserrano chile(thinly sliced)
  • 1.5 teaspoonsgarlic(minced)
  • 1/4 cupcilantro leaves(roughly chopped)
protein
  • 2.5 poundschicken wings(separated at the joint)
dairy
  • 2 cupsbuttermilk
grain
  • 1/4 cupall-purpose flour
  • 1 cuprice flour(such as Bob's Red Mill brand)
pantry staple
  • 2 quartsvegetable oil(for frying)
  • 3/4 cuphoney
  • 1/4 cupfish sauce
  • 1/4 cupcornstarch
  • 1 tablespoonsalt
  • 1 tablespoonkosher salt
other
  • 1.5 teaspoonsichimi togarashi

Instructions

  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.