CHICKEN WINGS WITH BUFFALO SRIRACHA, BOURBON TERIYAKI, SZECHUAN GARLIC AND PARMESAN SAUCES

Chicken Wings with Buffalo Sriracha, Bourbon Teriyaki, Szechuan Garlic and Parmesan Sauces image

Provided by Food Network

Time 15h20m

Yield 6 servings

Number Of Ingredients 26

Ingredients

30 pieces medium drumettes and flats
4 ounces salt
3 quarts vegetable oil
1 cup potato starch
3 cups Louisiana hot sauce
2 cups white vinegar
4 ounces sriracha
2 tablespoons sriracha powder
1 tablespoon soy lecithin powder
1/2 teaspoon xanthan gum
6 sticks butter
2 quarts Shaoxing wine
1 quart soy sauce
4 cups dark brown sugar
2 cups rice wine vinegar
1 cup bourbon
4 ounces minced garlic
4 ounces minced ginger
2 ounces cornstarch
1 ounce Szechuan peppercorns
7 ounces grated Parmesan
3 ounces garlic powder
1 ounce Korean red pepper flakes
1 quart vegetable oil
4 ounces minced garlic
3 ounces dried red pepper

Steps:

For the double fried wings: Put the wings in a large container and pour the salt and 2 gallons of water over the top. Let the brine wings sit, refrigerated, for at least 12 hours.
For the buffalo sriracha sauce: Combine hot sauce, vinegar, sriracha, sriracha powder, soy lecithin powder and xanthan gum in a blender. Melt the butter for about 10 minutes over medium heat. Turn blender on low speed and slowly add butter. Add until all of it has been well blended.
For the bourbon teriyaki glaze: Combine wine, soy sauce, brown sugar, vinegar, bourbon, garlic and ginger in a pot. Bring to the boil and simmer for 20 minutes. Combine cornstarch with 2 cups water in a bowl, then add cornstarch slurry to the sauce and bring back to the boil for 10 minutes. Simmer and stir until it thickens. Let cool for 20 minutes, then blend until completely purified.
For the Szechuan Parmesan dry rub: Toast the peppercorns in a pan over medium heat until fragrant, being sure to avoid any charring or burning, then blend to a coarse grain. Mix together with the Parmesan, garlic powder and pepper flakes and store in a dry container.
For the Szechuan garlic oil: Put oil, garlic and pepper in a pot over medium heat for about 20 minutes to allow flavors to infuse. Cool to room temperature, then store in a dry squeeze bottle.
For the double fried wings: Heat the vegetable oil in a deep-fryer or Dutch oven to 350 degrees F.
Combine the potato starch and 1 cup water in a bowl and mix thoroughly. Dip the wings into the slurry and then into frying oil. Cook for approximately 4 minutes. Take the fried wings out and put them back into the slurry, then fry again for approximately 3 minutes more.
Toss a third of the wings in the buffalo sauce and a third in the teriyaki glaze. Lightly coat the remaining third of the wings in the Szechuan garlic oil, then sprinkle the Szechuan Parmesan dry rub over them.