When you’re throwing an awesome Super Bowl party, these crunchy wing bites are sure to please!
By Chef Candy Argondizza, Vice President of Culinary and Pastry Arts
INGREDIENTS
Yields 8 servings
- 24 chicken wings- boned out by your butcher or follow the bone, with the tip of your boning knife, cut alongside both sides of the wing bone, then cut along the bottom of the bone, sever the bone from the joints and pull it away
- 2 cups of buttermilk
- 1 cup of flour/1 cup of cornstarch
- 2 tablespoons of Yuzu kosho- store bought condiment of Yuzu peel and ground chili peppers and salt
- 1 oz. white wine vinegar/1 oz. lime juice
- 1 teaspoon of honey
- 2 oz. evoo
- Salt and pepper
- Vegetable oil for frying
PROCEDURE
- Marinate the boneless wings in the buttermilk for 1 hour.
- Mix together the Yuzu Kosho, vinegar, lime juice, and olive oil- set aside.
- Heat enough vegetable oil in a sauce pot, to deep fry the wings, in batches. Approx.2 quarts.
- Slowly bring the oil up to 350 degree temperature, on medium heat.
- Drain the wings and dredge in the flour/cornstarch mixture, shake off excess flour and cornstarch.
- Place some of the wings into the 350 degree hot oil, do not overcrowd the pot.
- Allow the wings to cook and become crisp and golden brown, approx. 6-8 minutes, drain on paper towels and proceed to cook the remaining wings.
- Once all are fried and drained, place the wings into a large bowl and toss with the Yuzu marinade.
- Season with salt and pepper and toss to cover the wings.
- Serve warm with limewedges and enjoy!
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
