Chicken & Poultry

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

House seasoning

• 1 cup salt
• 1/4 cup garlic powder
• 1/4 cup black pepper
• 1/4 cup onion powder

For the chicken

• Chicken pieces, bone-in pieces
• Eggs, beaten
• Water
• 3/4 cup hot sauce (or Texas Pete, another Louisiana-style hot sauce)

Coating and frying

• All-purpose flour
• Peanut oil

book_ribbon Instructions

1. Make the house seasoning: combine 1 cup salt, 1/4 cup garlic powder, 1/4 cup black pepper, and 1/4 cup onion powder.
2. Put on gloves if desired; season all chicken pieces with the house seasoning.
3. Bring the seasoned chicken toward room temperature (let sit until almost room temperature).
4. Make the egg marinade: beat the fresh eggs with a little drop of water and the hot sauce (the recipe adds about 5 ounces, roughly 3/4 cup, of hot sauce).
5. Cover the chicken with the egg and hot sauce mixture and let it marinate in that mixture for about 30 minutes.
6. After marinating, place the chicken in a colander to drain and discard the used egg/hot sauce marinade; do not refrigerate and reuse it.
7. Heat peanut oil in a cast-iron skillet and bring the oil to right at 350 degrees Fahrenheit, monitoring with a candy thermometer.
8. Choose dark pieces first (thighs and legs). Dunk each dark piece in the egg mixture, then toss in all-purpose flour to coat; do not season the flour because the chicken is already seasoned.
9. Carefully add the coated dark pieces to the hot oil; leave them undisturbed at first so the flour can grab and form a crust, and keep the candy thermometer in the oil to monitor temperature.
10. Fry dark pieces until cooked through, about 14 to 15 minutes, bringing the oil back up toward 350°F as needed while monitoring the temperature.
11. After dark pieces are done, repeat the dunking and dredging process for white pieces and fry them about 12 to 13 minutes.
12. Check doneness by inserting a thermometer into the thickest part of the chicken; finished chicken should read between 165 and 170 degrees Fahrenheit.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 4 chicken thighs
• 4 chicken drumsticks
• 3 1/2 cup buttermilk
• 1/2 cup pickle juice
• 1/2 cup Louisiana hot sauce
• 1 tbsp Creole seasoning
• 1 tbsp Complete seasoning
• 3 cup all purpose flour
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tbsp paprika
• 2 tsp ground black pepper
• 1 tbsp adobo seasoning
• 1 tbsp lemon pepper

book_ribbon Instructions

1. Place the chicken pieces in a container and add buttermilk, pickle juice, Louisiana hot sauce, Creole seasoning, and Complete seasoning; mix to combine, cover, and refrigerate for about 2 hours.
2. Combine the all-purpose flour with onion powder, garlic powder, paprika, ground black pepper, adobo seasoning, lemon pepper, Creole seasoning, and Complete seasoning; mix very well with a fork or a whisk and set the seasoned flour aside.
3. Remove the chicken from the refrigerator and allow excess buttermilk to drip off before dredging.
4. Dredge each chicken piece thoroughly in the seasoned flour, shake off excess flour, and flour all pieces ahead of frying.
5. Preheat the frying oil to 370°F.
6. Gently place chicken into the hot oil and fry for about 8 to 10 minutes, then check the internal temperature with a thermometer and confirm it reaches 165°F.
7. Fry the remaining batch the same way until all pieces register 165°F and are golden and crispy.

crowdsource Community Insights

This turns out tasty, but people who made it kept running into a couple of practical problems you should know about. Folks who set a paper bag near the heat regretted it, there were near-fires and burned feet, so keep any paper well away and people often wear socks because bare feet took the brunt when splatters happened. For the crust, some cooks swore by double-frying for extra crispness, while others let the pieces sit on a rack for about 30 minutes after brining to let the coating set before frying. Those two options both help the texture, so pick the one that fits your time and patience.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 cup flour
• 3/4 cup rice flour
• 2 tsp baking powder
• 1 tbsp salt
• 1 tbsp paprika (or if using mild paprika, add a pinch of cayenne pepper for heat; or use hot paprika instead)
• 2 tsp oregano
• 2 tsp garlic powder
• 2 tbsp black pepper, ground
• 1 cup buttermilk, liquid (or mixture of yogurt and regular milk (about half-and-half as a substitute))
• 1 egg, whole
• 1 whole chicken chicken, cut into 10 pieces (or drumsticks, whole legs, boneless pieces, white meat or dark meat (either is acceptable))
• 2 quart rice bran oil (or peanut oil, shortening, lard, vegetable oil, canola oil)
• Hot honey

book_ribbon Instructions

Brine and coating

1. Make the dry dredge: combine about 1 cup flour, about 3/4 cup rice flour, 2 teaspoons baking powder, and a big pinch of salt; set aside.
2. Make the spice mix: combine about 1 tablespoon paprika, 2 teaspoons oregano, 2 teaspoons garlic powder, about 2 tablespoons ground black pepper, and a pinch of salt; mix.
3. Transfer about two thirds of the spice mix into the flour dredge and reserve the remainder for the brine.
4. Make the brine/batter: whisk together about 1 cup buttermilk, 1 egg, the remainder of the spice mix, about another tablespoon of salt, and a little pinch of the dredging mixture to thicken it slightly.
5. Break down the chicken: cut the whole chicken into pieces (legs, thighs, wings with a little breast attached, back for stock, breasts split) so you end up with about 10 pieces.
6. Combine chicken and brine: toss the chicken pieces in the buttermilk/spice mixture until thoroughly coated, transfer to a container or a zip-top bag (turn the bag inside-out to keep the seal area clean), press out most of the air by sealing nearly all the way, lay flat, squeeze remaining air out, and close.
7. Refrigerate the chicken in the brine at least overnight; you may brine up to two or three nights.

Dredging and double-frying

1. Prepare the seasoned flour just before frying: drizzle a couple tablespoons of the wet brine mixture into the seasoned flour to create small clumps in the flour so later batches get extra nooks and crannies.
2. Dredge the chicken: add pieces one at a time to the bowl of flour so each is thoroughly coated, then place coated pieces into a paper/shopping bag; pinch the top closed and shake to finish coating.
3. Do not let coated chicken rest for long before frying; fry right after dredging to avoid the coating hydrating and becoming tough.
4. Heat oil in a wok (or Dutch oven) and bring to around 325 degrees Fahrenheit (the oil may read 340–350; that's acceptable); when you add chicken the oil temperature should drop and you want the post-drop temperature for the initial cook to be about 250–275 degrees Fahrenheit.
5. Lower pieces gently into the oil close to the surface and let them sit a bit before fully releasing to avoid splashes and to help the crust set; leave pieces undisturbed for a few minutes, then flip very gently with a flexible spatula to promote even color and prevent dark spots or losing the crust.
6. Cook the pieces in the initial fry until their internal temperatures reach about 155°F for breasts and about 165–175°F for legs and thighs; large breasts may take longer (he estimated about 10–12 minutes for many pieces, but noted some breasts took closer to 20 minutes).
7. Remove pieces as they hit their target temperatures; continue frying remaining pieces, adding pieces back to the oil as space allows.
8. Let the fried pieces rest so moisture migrates toward the crust (this softens the crust briefly), or refrigerate if you plan to double-fry later; the resting period can be several hours or overnight.
9. Second fry to crisp: heat oil to 300–325°F when re-frying hot pieces; if re-frying pieces straight from the refrigerator or doing a large batch, preheat oil higher (he recommended about 375°F) so the oil temperature drops to roughly 300°F when pieces are added.
10. Re-fry each piece until the crust becomes deeply golden and ultra-crisp — for hot pieces this will be only a couple of minutes; at the restaurant they set a timer for 3 minutes for refrigerated pieces and about 4–5 minutes for very large breasts.
11. Drain the freshly fried pieces in a bowl lined with paper towels (to wick away excess oil) or on a sheet pan with paper towels, then season immediately while hot.
12. Optionally drizzle with hot honey before serving.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Chicken, thighs and drumsticks
• Buttermilk, enough to cover chicken
• Salt, to taste
• All purpose flour
• Cornstarch
• Baking powder, to taste
• Paprika
• Smoked paprika
• Dry mustard
• Chicken bouillon powder, to taste
• Black pepper
• Onion powder
• Garlic powder
• Thyme
• Peanut oil (or any neutral high smoke point oil)
• Ranch dressing
• Blue cheese dressing

book_ribbon Instructions

1. Place chicken pieces in a container and cover with buttermilk; add a pinch of salt and mix to coat every piece, then cover and refrigerate 2 to 6 hours to marinate.
2. Combine all purpose flour, cornstarch, baking powder, paprika, dry mustard, chicken bouillon powder, black pepper, salt, onion powder, garlic powder, thyme, and smoked paprika in a bowl and whisk to fully combine to make the dredge.
3. Set up a dredge station with the wet marinated chicken on one side and the flour mixture in a bowl for dredging.
4. Drop a few spoonfuls of the wet dredge into the dry dredge and mix with your hands to create craggly bits in the flour.
5. Using one hand for wet and the other for dry, work one piece of chicken at a time: shake off excess buttermilk, move it into the flour, then press, push, and squeeze the flour onto the chicken until fully coated; shake off excess flour and place the coated piece on a wire rack lined baking sheet to rest.
6. Fill a heavy bottom pot with a neutral high smoke point oil (peanut oil used here) and heat to frying temperature, then fry the chicken in batches.
7. Lower pieces into the oil gently, starting with the thighs so similarly sized pieces cook together; wave them slightly back and forth as they go in so they enter gradually.
8. Fry pieces until golden brown, being careful not to break off any crispy bits.
9. Remove fried pieces to a towel-lined baking sheet, sprinkle a pinch of salt onto them immediately, then transfer carefully to a wire rack lined baking sheet and finish cooking in the oven.
10. Fry smaller pieces (drumsticks) after the thighs and add them to the oven with the thighs so everything finishes at the same time.
11. While frying, let the oil come back up to temperature between batches; if the flour mixture looks too smooth while dredging, add more of the craggly flour bits and squish them together to restore texture.
12. Serve the fried chicken immediately and optionally pair with ranch dressing and blue cheese dressing for dipping.

grocery Ingredients

• 2 chicken breasts, diced slightly larger than bite-size
• Salt, to taste
• Black pepper
• Paprika
• Cajun seasoning, to taste
• Garlic, finely chopped
• Onion, finely chopped
• Fettuccine (or other types of pasta)
• Butter
• Milk (or half and half, heavy cream)
• White cheddar
• Parmesan
• Lemon pepper, to taste
• Cajun chili flakes
• Parsley, fresh

book_ribbon Instructions

1. Dice the two washed chicken breasts into pieces slightly larger than bite-size.
2. Season the diced chicken with a bit of salt, black pepper, paprika, and Cajun seasoning; mix and set aside.
3. Finely chop the garlic and onion.
4. Bring a pot of water to a boil, add a bit of salt, and cook the fettuccine for about 6 to 7 minutes or according to package instructions.
5. While the pasta cooks, cook the seasoned chicken in the same pot for about 2 to 3 minutes until tender and cooked through; remove the chicken and set aside.
6. To the same pot, sauté the chopped garlic and onion in butter over very low heat until fragrant, taking care not to burn them.
7. Add the milk, then add white cheddar and Parmesan and simmer on the lowest heat for about 2 minutes (do not boil) until the sauce is thick and creamy.
8. Season the sauce with a bit of salt, black pepper, lemon pepper, Cajun chili flakes, and parsley; mix to combine.
9. Add the cooked pasta to the sauce and toss to coat thoroughly.
10. Add the cooked chicken, turn the stove off, mix everything together, and sprinkle with a bit of fresh parsley.
11. Serve.

grocery Ingredients

• 1 1/2 cup chicken, cubed (or chicken breast)
• 2 cup carrots, sliced
• 2 cup celery, chopped
• 1 white onion, diced
• 14 oz (397g) chicken broth, reduced sodium
• 1 can cream of celery soup, Healthy Request brand
• 1 can cream of chicken soup, Healthy Request brand
• 1 cup water
• Ground pepper, to taste
• Thyme leaves
• 1 cup peas, frozen
• 7 Grand Biscuits, cut in quarters
• Mild cheddar cheese, shredded

book_ribbon Instructions

1. Place 1 1/2 cups cubed chicken, 2 cups sliced carrots, 2 cups chopped celery, and 1 diced white onion into the Crock-Pot.
2. Add 14 ounce chicken broth (reduced sodium), 1 can cream of celery soup, 1 can cream of chicken soup, and 1 cup water to the Crock-Pot.
3. Add ground pepper to taste and thyme leaves, then stir until blended.
4. Cover with the lid and cook on high for 4 hours or on low for 8 hours, or until the chicken is cooked through.
5. After the initial cook, add 1 cup frozen peas and 7 canned biscuits cut into quarters to the Crock-Pot, and sprinkle additional thyme.
6. Cover and cook on high for another 45 minutes, or until the biscuits are done.
7. If using cheese, sprinkle shredded mild cheddar over the top and cover until the cheese melts (cheese was observed to melt in about 2 minutes).
8. Ladle into bowls to serve.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Chicken & Stock

• Whole chicken, patted dry
• 1 tbsp kosher salt
• Compound butter, room temperature
• Garlic powder
• Black pepper
• Thyme, fresh
• Lemon, quartered and zested
• Onion, chopped
• Garlic, halved
• Butcher's twine
• Chicken carcass, bones reserved
• Chicken skin, reserved for stock
• Onion
• Garlic
• Carrots (or parsnips, butternut squash, leeks, beets)
• Celery
• Whole peppercorns
• Parsley, fresh
• Bay leaf
• 12-16 cup water, ice-cold or room temperature as needed
• Roasting juices, reserved from pan

Crust

• All-purpose flour
• Salt, a little bit
• Butter, very cold, cubed
• Ice water, ice-cold
• Vodka
• Plastic wrap

Filling & Assembly

• Butter, melted
• Onions
• Carrots (or parsnips, butternut squash, leeks, beets)
• Potatoes
• Thyme, fresh
• 1 tsp kosher salt
• Flour
• Chicken stock, room temperature
• Heavy cream, a touch
• Shredded chicken, shredded into 1/2 inch pieces (or store-bought rotisserie chicken)
• Frozen peas
• Parsley
• Egg wash
• Flour, for dusting

book_ribbon Instructions

1. Pat the whole chicken dry with paper towels.
2. Season the chicken cavity with 1 tablespoon kosher salt.
3. Make a compound butter by combining room-temperature butter with garlic powder, black pepper, fresh thyme, and lemon zest.
4. Rub the compound butter all over the chicken, working some under the skin and coating the thighs and breasts evenly.
5. Place lemon quarters, chopped onion, and halved garlic into the chicken cavity.
6. Tie the chicken legs together with butcher's twine and tuck the wings under.
7. Transfer the chicken to a roasting pan fitted with a rack and roast: about 60 minutes for a smaller bird or about 80 minutes for a larger bird.
8. Insert a thermometer into the thickest part of the thigh and remove the chicken when it reaches 165 degrees Fahrenheit.
9. Let the chicken rest at least 20 minutes.
10. Remove the thighs and set aside the skin for the stock; shred the meat into roughly 1/2 inch pieces and refrigerate until needed.
11. Add the carcass and reserved bones (and reserved skin) to a stock pot or pressure cooker to make stock.
12. Add onions, garlic, carrots, celery, whole peppercorns, fresh thyme, parsley, and a bay leaf to the pot with the carcass.
13. Pour in enough water to cover the carcass by at least 1 inch (about 12 to 16 cups) and add the roasting pan juices.
14. Do not add salt to the stock before cooking.
15. Cook the stock on high in a pressure cooker for 45 minutes and then strain, or simmer on the stove for 4 to 6 hours and then strain.
16. Make the crust: combine all-purpose flour and a little bit of salt, then add very cold cubed butter and toss to coat the butter pieces in flour.
17. Smash the butter pieces between your fingers to make lima-bean-size pieces, then begin incorporating an ice water and vodka mixture a little at a time, tossing with a rubber spatula until the dough just comes together.
18. Gently shape the dough into a rectangle, fold it in thirds, turn 90 degrees, flatten, and fold in thirds again to create layers.
19. Divide the dough into two pieces, wrap tightly in plastic wrap, and chill at least 1 hour (or up to 3 days).
20. Make the filling: melt butter in a large pot over medium heat, add onions, carrots, potatoes, and fresh thyme, and cook until the onions begin to soften, about 5 minutes.
21. Season the vegetables with 1 teaspoon kosher salt.
22. Add flour to the pot and stir constantly for 2 to 3 minutes to incorporate and avoid browning the roux.
23. Slowly whisk in room-temperature chicken stock a little at a time until incorporated, then simmer until the sauce reduces and is thick enough to coat the back of a spoon.
24. Stir in just a touch of heavy cream, then turn off the heat.
25. Fold the shredded chicken into the sauce, then fold in frozen peas and some parsley.
26. Chill the assembled filling in the freezer for 15 minutes.
27. Let the chilled dough sit at room temperature for 5 to 10 minutes before rolling.
28. Flour your work surface, rolling pin, and dough, then roll each dough piece into about a 12 inch circle, making the bottom crust slightly thicker.
29. Roll the bottom dough onto the rolling pin and transfer it to a glass pie dish, pressing it into the sides and removing air bubbles.
30. Brush the inside of the bottom crust with some egg wash to create a protective layer.
31. Add the chilled filling and even it out into a uniform layer.
32. Drape the top dough over the pie, trim excess, pinch the edges together, roll under, and crimp the edge.
33. Brush the top crust with egg wash and cut vents in the top after egg-washing.
34. Chill the assembled pie in the refrigerator for about 20 minutes so it holds its shape.
35. Bake the pie on the lower third of the oven for about 40 to 50 minutes, rotating halfway through, until the crust is golden and the filling is bubbling.
36. Let the pie cool 15 to 20 minutes before slicing and serving.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Chicken & Breading

• 2 Chicken breasts, halved and pounded thin
• 4 clove Garlic, chopped
• Salt, to taste
• Black pepper
• White wine
• Flour
• 1 Egg, beaten
• 2 cup Panko breadcrumbs, lightly crushed
• Pecorino cheese, grated (or Parmesan cheese)
• Mozzarella
• Olive oil

Tomato Sauce & Pasta

• 1 Shallot, chopped
• 2 tbsp Tomato paste
• 1 can Crushed tomatoes, canned
• Basil leaves, torn
• 1/2 lb (227g) Spaghetti

book_ribbon Instructions

1. Cut each chicken breast in half through the thickness and pound each piece thin with a meat mallet until flattened and tenderized.
2. Season both sides of the chicken pieces with a heavy sprinkling of salt and pepper.
3. Put the seasoned chicken in a bowl with a portion of the chopped garlic and just enough white wine to coat; toss and refrigerate to marinate.
4. Make the tomato sauce: heat olive oil in a pan and fry the chopped shallot and the remaining chopped garlic until soft.
5. Add the tomato paste to the pan, fry briefly, then add the canned crushed tomatoes and a glug of white wine; reduce heat to a simmer and cook for about 30 minutes, stirring frequently.
6. Season the sauce with salt and pepper and add torn basil right before serving.
7. Set up the breading station: put flour on one plate, the beaten egg in a bowl, and the panko on another plate; grate a large pile of pecorino (or Parmesan) onto the panko and toss to combine.
8. Remove the marinated chicken from the fridge and dry the pieces on paper towels.
9. Dredge each chicken piece in flour, then dip in beaten egg, then press into the panko-and-cheese mixture until heavily coated.
10. Pour a heavy coating of olive oil into a wide pan over medium heat and heat to a gentle sizzle (reduce heat if oil is too hot).
11. Fry the chicken in batches (two pieces at a time) until golden on both sides and the internal temperature reads 160 Fahrenheit — about 6–8 minutes per piece; remove cooked chicken to a cooling rack and add more oil as needed for subsequent batches.
12. When you begin frying the second batch of chicken, put a pot of salted water on to boil and cook the spaghetti until done; drain the pasta.
13. Add some sauce to the drained spaghetti and toss, then divide the spaghetti among four plates and top with grated cheese.
14. Spoon a few dollops of sauce around the outside of each plate (leaving most of the chicken surface dry to stay crisp), place the fried chicken pieces on the plates, and serve (optionally add mozzarella to the chicken and melt under a broiler before plating).
15. If using a meat thermometer, pull the chicken at 160 Fahrenheit.

crowdsource Community Insights

This one comes together the way people who made it liked best when they followed a few things: deep-frying the wings, which gave the texture people missed when they skipped it; using baking powder in the coating instead of bicarbonate so the skin crisps reliably; and making the sauce gently over low heat, melting butter with cider vinegar, Worcestershire, Frank's sauce, and honey, then tossing the hot wings in that glaze so it clings. Those choices matched what people who made this liked about how it looked and tasted.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 tsp smoked paprika
• 1 tsp cayenne pepper, level teaspoon
• 1 tsp ground garlic
• Bicarbonate of soda, to taste
• Salt, generous seasoning
• Black pepper, generous seasoning
• Free-range chicken wings, split into winglets, drumettes and lollipops
• Butter, knob
• Cider vinegar, to taste
• Worcestershire sauce
• 1 tbsp Frank's RedHot Original Cayenne Pepper sauce
• 1 tbsp runny honey
• Spring onions, finely sliced
• Stilton cheese
• Yoghurt

book_ribbon Instructions

1. Mix the rub: combine 1 teaspoon smoked paprika, 1 level teaspoon cayenne pepper, 1 teaspoon ground garlic, a little bicarbonate of soda, and a generous seasoning of salt and black pepper.
2. Prepare the wings: separate each wing at the joints into winglet and drumette pieces. To make lollipops, cut around the knuckle, rotate the bone, then push the meat down the bone to expose a 'lollipop' end.
3. Toss the winglets, drumettes and lollipops in the rub until evenly coated.
4. Cook the wings in the oven at 220 degrees Celsius (430 Fahrenheit) for 25 minutes, until crispy and golden.
5. After 25 minutes, put the pan on low heat on the stovetop and add a knob of butter.
6. Add cider vinegar to the pan, then add Worcestershire sauce.
7. Add 1 tablespoon Frank's RedHot Original Cayenne Pepper sauce and 1 tablespoon runny honey, then stir or shake the pan to combine and glaze the wings.
8. Return the glazed wings to the oven and turn the oven off so the residual heat sets the glaze.
9. Finely slice spring onions and sprinkle over the glazed wings. Serve on a platter.
10. Optional: serve with a blue cheese-style accompaniment — Stilton cheese with yogurt — if desired.

crowdsource Community Insights

Most people who made this fried the wings rather than baking them; the ones who baked usually felt it wasn't the same. Also, salting the wings before cooking made a noticeable difference, people who seasoned with salt were happier with the result than those who skipped it. And watch the chiles: the cooks who added five habaneros found the heat overwhelming, so if you're sensitive dial it back. Overall, frying plus a clear hand with salt and chiles is what people found worked best.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Wings

• 4 lb (1814g) chicken wings
• Salt, to taste
• 3 inches (oil depth) vegetable oil

Optional ranch dressing

• 2/3 cup mayonnaise
• 1/2 cup crème fraîche
• 1/2 cup buttermilk
• 1/4 tsp onion powder
• 3 clove garlic, grated
• 1 1/2 tbsp parsley, rough chopped
• 1 tbsp dill, finely chopped
• 1/2 bunch chives, thinly sliced
• 1/2 lemon, zested and juiced
• Salt, to taste
• Black pepper, fresh cracked

Asian zing sauce

• 1 tsp toasted sesame oil
• 1 1/2 tbsp vegetable oil
• 4 clove garlic, rough chopped
• 2 inch ginger, finely chopped
• 1/2 cup granulated white sugar
• 1/2 cup dark soy sauce
• 1/4 cup soy sauce
• 1/4 cup mirin
• 3/4 cup rice vinegar
• 1 tbsp gochujang
• 3 tbsp cornstarch
• 1/4 cup water
• Basil, small handful (or Thai basil, regular basil)
• Green onion, for topping

Mango habanero sauce

• 3/4 cup water
• 3/4 cup granulated sugar
• 4 mango, large, ripe; cheeks scooped
• 3 tbsp Frank's RedHot
• 2 clove garlic
• 10 habanero chilies, stems removed
• 1/4 cup lime juice
• 1/2 cup white distilled vinegar
• 1 tsp vegetable oil
• Salt, to taste
• 1 1/2 tbsp corn syrup
• 1/4 cup unsalted butter, room temperature

Parmigiano garlic sauce

• 8 clove garlic
• 2 tbsp Dijon mustard
• 1 tbsp corn syrup, optional
• 1 1/2 tsp fresh thyme leaves, fresh leaves
• 2 lemon, juiced
• 1 cup Parmigiano-Reggiano, finely grated (or Grana Padano)
• 2 egg yolks
• 1 cup canola oil
• 1 red Fresno chili, brunoise
• 1 shallot, brunoise
• Salt, to taste
• Black pepper, fresh cracked
• 2 tsp rosemary, finely chopped
• 2 tbsp fresh parsley, finely chopped
• Chives, thinly sliced
• Parmigiano-Reggiano or Grana Padano, freshly grated (or Grana Padano)

book_ribbon Instructions

Preparation and wing cooking

1. Select approximately a 50/50 mix of drumettes and flats so you have about 4 pounds of wings for 4–6 people.
2. Place the wings in a bowl, season them with salt, toss to distribute, cover, and refrigerate to cure for at least 1 hour or ideally overnight.
3. Pat the wings dry in batches before frying.
4. Heat enough vegetable oil in a large pot to a depth of at least 3 inches to 350°F.
5. Par-fry the wings in batches at 350°F until pale golden and cooked through, about 4 to 5 minutes per batch; remove to a wire rack and repeat with remaining wings.
6. Increase the oil temperature to 375°F, then fry the wings in batches 2 to 3 minutes more, or until deeply browned and ultra crisp.

Asian zing sauce

1. In a medium sauce pot over medium heat add 1 teaspoon toasted sesame oil and 1.5 tablespoons vegetable oil and heat until shimmering.
2. Add 4 cloves rough chopped garlic and cook, swirling often, until the garlic turns a toasted golden brown.
3. Add a 2-inch knob of finely chopped ginger and sauté for about 2 minutes or until softened.
4. Add 1/2 cup granulated white sugar, 1/2 cup dark soy sauce, 1/4 cup soy sauce, 1/4 cup mirin, 3/4 cup rice vinegar, and 1 tablespoon gochujang, bring to a simmer, then reduce heat to low and let reduce 1 to 2 minutes.
5. In a bowl stir together 3 tablespoons cornstarch and 1/4 cup water to make a slurry; whisk about half of the slurry into the sauce and add more if further thickening is needed.
6. Turn off the heat, add a small handful of basil (Thai basil or regular basil as available), let steep for 5 minutes, then strain or leave as-is; warm before using.
7. Toss freshly crisped wings in the sauce to coat thoroughly and serve topped with green onion.

Mango habanero sauce

1. Make a simple syrup by combining 3/4 cup water and 3/4 cup sugar in a small saucepan, heating and stirring until the sugar is dissolved.
2. Peel and cut 4 large ripe mangoes, scoop the flesh into a blender, add the simple syrup, and blend on high until completely smooth.
3. Pour the mango purée into a large skillet, add 3 tablespoons Frank's RedHot, and bring to a light simmer over medium heat.
4. In the blender (while the mango mixture simmers) combine 2 cloves garlic, 10 habanero chilies (stems removed), 1/4 cup lime juice, and 1/2 cup white distilled vinegar; blend on high until as smooth as possible, optionally streaming in about 1 teaspoon oil to smooth the puree.
5. Pour the habanero puree into the simmering mango sauce, stir together, and let simmer and reduce for about 5 minutes or until nicely thickened.
6. Season the sauce to taste with salt and additional vinegar for acidity if desired, simmer another minute, then whisk in 1.5 tablespoons corn syrup.
7. Add 1/4 cup room-temperature unsalted butter and whisk constantly until the butter is completely melted and emulsified into the sauce.
8. Toss the second-fried wings in this mango habanero sauce to coat thoroughly and serve.

Parmigiano garlic sauce

1. In a blender add 8 cloves garlic, 2 tablespoons Dijon mustard, 1 tablespoon corn syrup (optional), 1.5 teaspoons fresh thyme leaves, the juice of 2 lemons, 1 cup finely grated Parmigiano-Reggiano, and 2 egg yolks.
2. Begin blending on low and gradually increase to high speed until smooth and pureed.
3. While blending on high, slowly stream in 1 cup canola oil until all the oil is incorporated and the sauce is emulsified and creamy.
4. Pour the emulsified sauce into a bowl and fold in 1 red Fresno chili finely brunoised and 1 small shallot brunoised, 2 teaspoons finely chopped rosemary, and 2 tablespoons finely chopped fresh parsley; season with salt and fresh cracked black pepper to taste.
5. Toss hot, crisp wings in the parmigiano garlic sauce to coat; add extra lemon juice and salt to taste, then transfer to a serving dish and optionally top with thinly sliced chives and additional freshly grated Parmigiano-Reggiano or Grana Padano.

Optional ranch dressing

1. In a medium bowl combine 2/3 cup mayonnaise, 1/2 cup crème fraîche, 1/2 cup buttermilk, 1/4 teaspoon onion powder, 3 grated garlic cloves, 1.5 tablespoons rough chopped parsley, 1 tablespoon finely chopped dill, 1/2 bunch thinly sliced chives, and the zest and juice of 1/2 a lemon.
2. Season the ranch with salt and pepper to taste and whisk to combine; refrigerate or serve alongside the wings.

Finishing and serving

1. Use the double-fry method so wings are crisp when ready to sauce; you can crisp them up right before saucing.
2. For each sauce, place crisped wings in a bowl, coat generously by tossing with the sauce, then transfer to a serving bowl or tray and garnish as directed by each sauce's finish.
3. Serve warm.