Perfect Crispy Chicken Wings A simple yet effective technique for making ultra-crispy wings that pair perfectly with any sauce. Ingredients 4 lbs wings (mix of flats and drumettes) 1 batch of any sauce Salt (to taste, for curing) Oil (for frying) Directions Preparing the Wings Generously season the wings with salt and let them cure overnight in the refrigerator. Frying the Wings Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C)....
Ultimate Wing Sauce Collection A variety of homemade wing sauces to take your wings to the next level. Sichuan Wing Sauce Ingredients 24 dried Sichuan chilies, halved, stems removed 4 garlic cloves, thinly sliced 4 garlic cloves, whole 3 scallion stalks, cut into 1” pieces 1 cup (240ml) Frank’s Red Hot ½ cup (125ml) caiziyou (or canola oil) ½ cup (125g) unsalted butter, cold, cubed 2 tablespoons (14g) Sichuan chili flake 2 tablespoons (30g) shiro dashi 1 tablespoon (18g) Shaoxing wine 1 tablespoon (18g) dark soy sauce 1 tablespoon (5g) Sichuan peppercorn 1 teaspoon (7g) sugar ½ teaspoon (5g) fine sea salt 1 teaspoon (5g) MSG ⅛ teaspoon (>1g) xanthan gum Method Heat caiziyou (or vegetable oil) over medium heat in a wok or saucepan....