HOPSCOTCH CHICKEN WINGS

HOPSCOTCH CHICKEN WINGS image

Number Of Ingredients 9

1 lb. chicken wings
2 Tbsp. salt
12 Tbsp. butter
7 Tbsp. red miso
4 Tbsp. rayu (Japanese chile sesame oil)
6 Tbsp. water
2 Tbsp. ginger, grated
1 bunch green onions, charred and sliced (broil in oven until charred, then slice)
Canola or cottonseed oil (for frying; enough to be two inches deep)

Steps:

1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips. 2. Put the wings in a saucepan, cover with water, and add the salt. Bring the water to a simmer on medium-low heat, being careful not to boil the water. 3. Once the water starts simmering, cover the pot, turn off the heat, and let the wings sit for 8 minutes so that they cook through. 4. Drain the wings and pat them dry with a paper towel, then let them air-dry on a plate, rack, or backing sheet until they're no longer moist to the touch. 5. While you're waiting, start the sauce: Mix everything but the frying oil in a large bowl using an electric whisk or a spatula and some elbow grease. 6. Heat the frying oil to 350 degrees and gently ease in the dry wings. Once the wings turn golden brown (about 5 minutes, since they're precooked), pull them out and let them drain for a moment on a plate topped with paper towels. 7. Put the wings in with the sauce, get 'em slathered up, then eat.