Food Network: Fried Chicken Wings with a Thai-Inspired Chili Dipping Sauce

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Fried Chicken Wings with a Thai-Inspired Chili Dipping Sauce
Recipe courtesy Emeril Lagasse, 2007

Ingredients
5 pounds chicken wings, separated at joints, and wing tips reserved for
stock
1 1/2 cups lemon juice
1 cup water
1 tablespoon kosher salt
1 cup Bloody Mary Mix
1/2 cup pepper vodka
Vegetable oil, for frying
2 cups all-purpose flour
1 cup rice flour
1 recipe Thai-Inspired Chili Dipping Sauce

Directions
Place the chicken in a 1-gallon re-sealable plastic food storage bag. In
a medium bowl, combine the lemon juice, water, kosher salt, Bloody Mary Mix, and pepper vodka. Mix

well to combine and pour over the chicken in the bag. Seal the bag and refrigerate for at least 2
and up to 4 hours, turning the bag occasionally to ensure even marinating.

Preheat the oven to 200 degrees F.

Set a large, 6-quart cast iron Dutch oven over medium-high heat with 3-quarts of vegetable oil. Heat
the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil. Remove the
chicken from the refrigerator, drain through a colander, and set aside until ready to fry.

Place both flours in a 1-gallon re-sealable plastic food storage bag and place the chicken, 8 pieces
at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet
pan to rest for 10 minutes before frying. Continue with the remaining chicken pieces until all of
the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil
should drop to around 300 degrees F. The chicken should fry at 300 degrees F until they are golden
brown and begin to float, 7 to 9 minutes. Place the fried chicken on a paper-lined sheet pan and
place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to
return to 350 degrees F or so before adding more chicken to the hot oil. Serve hot with
Thai-Inspired Chili Dipping Sauce.

Ingredients
Spicy Bloody Mary Mix:

Directions
3 cups tomato juice
1/4 cup plus 2 tablespoons fresh lime juice
1/4 cup fresh lemon juice
1 tablespoon finely chopped fresh horseradish (or 1 tablespoon prepared horseradish)
2 tablespoons finely grated fresh ginger
2 teaspoons minced garlic
1 tablespoon Worcestershire sauce, or to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
11/2 cups pepper vodka, recipe follows
Pickled okra, for garnish
Celery stalks, for garnish

In a blender, combine the tomato juice, lime juice, lemon juice, horseradish, ginger and garlic and
blend until smooth. Season the mixture, to taste, with the Worcestershire sauce, salt and pepper.
Store the mixture in a non-reactive container. Refrigerate the mixture for at least 6 hours and up
to 3 days before serving.

Ingredients
To serve:

Directions
Fill 6 large (16-ounces) tumblers with ice, divide the tomato juice mix
among the glasses, and divide the vodka evenly among the glasses. Garnish with the pickled okra and
celery stalks and serve.

Ingredients
Pepper Vodka:

Directions
2 cups vodka

4 dried chili peppers

Combine the vodka and peppers in a glass jar with a lid and cover tightly. Let sit for 12 to 24
hours, strain and discard peppers, and serve.

Yield: 2 cups

Ingredients
Thai-Inspired Chili Dipping Sauce:

Directions
3/4 cup fresh lime juice
6 tablespoons hot chili sauce (recommended: Srirachi)
3 1/2 tablespoons granulated sugar
2 tablespoons Thai fish sauce
1 tablespoon freshly chopped cilantro leaves
1 tablespoon lime zest
2 teaspoons tamarind paste

2 teaspoons minced garlic
1 1/2 teaspoons finely grated fresh ginger

In a medium bowl, combine all of the ingredients and whisk until the sugar is dissolved and the
sauce is well blended. Set aside at room temperature until ready to use.