SRIRACHA CHICKEN WINGS

Sriracha Chicken Wings image

Provided by Zakary Pelaccio

Time 45m

Yield 6 servings

Number Of Ingredients 10

3/4 cup sriracha, from recipe, or store-bought
1/2 cup fish sauce
3 tablespoons white vinegar
1/3 cup sugar
2 tablespoons salt
1 2/3 cups Water
2 1/4 pounds chicken wings, cut in half
1 quart grapeseed oil
3 cups rice flour
1 1/2 cups tapioca flour

Steps:

Brine: Combine brine ingredients in a medium bowl. Place chicken wings in another bowl. Pour brine over wings and mix with your hands. Cover bowl with plastic wrap, and store in the refrigerator 24 hours.
Wings: Place a colander over a larger bowl. Drain the brined wings, reserving the brine in the bowl beneath (discard, or boil 10 minutes and save for future wing brining). Remove chicken wings to a baking sheet fitted with a metal rack. Set aside to bring to room temperature, 30 minutes.
Fill a heavy-bottomed pot halfway with grapeseed oil and heat to 325 degrees F. Meanwhile, in a bowl, mix together rice and tapioca flours. Dredge wings in the flour. Fry in small batches until golden brown, 8-10 minutes (depending on wing size, it could take a little more or less time to cook). Shake off excess oil and remove cooked wings to a sheet rack.
Assembly: Arrange wings on a serving platter with a side of sriracha sauce for dipping. (To make traditional buffalo wings, combine 1 cup sriracha with 3 tablespoons melted butter. Toss with wings and serve.)