Buffa-Yaki Wings
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1761
- Total Fat
- 152
- Saturated Fat
- 37
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 66
- Cholesterol
- 429
- Sodium
- 2849
- Total: 1 hr 45 min (includes chilling time)
- Active: 35 min
Ingredients
Marinade:
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
3 pounds whole chicken wings (flats and drums attached, wing tips attached)
Sesame Blue Cheese Dip:
1/4 cup crumbled blue cheese
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons buttermilk, well shaken
1 teaspoon granulated garlic
1 teaspoon toasted sesame oil
1/4 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1 teaspoon toasted black sesame seeds
Wings:
1/2 cup mirin
1/2 cup soy sauce
1/4 cup sake
2 tablespoons light brown sugar
1/4 cup (4 tablespoons) unsalted butter
1/3 cup hot sauce
Vegetable or peanut oil, for frying
2 teaspoons black sesame seeds
Carrot and celery sticks, for serving
Directions
Special equipment:
a deep-fry thermometer- For the marinade: In a large bowl, mix together the cornstarch, baking powder and salt. Add the wings and toss until thoroughly coated, then tap off any excess. Place the coated wings on a sheet tray fitted with a wire rack and let rest, uncovered in the fridge, for at least 20 minutes or up to overnight.
- For the dip: Mix the blue cheese, sour cream, mayonnaise, buttermilk, granulated garlic, sesame oil and mustard in a medium bowl, then season with salt and pepper. Sprinkle the sesame seeds on top, and set aside.
- For the wings: Stir together the mirin, soy sauce, sake and brown sugar in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until slightly thickened, 10 to 12 minutes. Remove from the heat and add the butter and hot sauce, stirring until the butter is completely melted. Set aside. (The sauce will thicken slightly as it cools.)
- In a large Dutch oven, add 4 inches oil and heat until a deep-frying thermometer registers 400 degrees F.
- Fry the wings in batches (about 6 wings at a time), turning as needed, until dark golden brown, 15 to 17 minutes. Remove with tongs and transfer to a clean baking rack fitted inside a rimmed baking sheet or a paper towel-lined plate. Keep warm until all the batches of wings are fried.
- Add the cooked wings to a large bowl and toss with the sauce. Sprinkle over the black sesame seeds. Serve hot with the sesame blue cheese dip, carrot and celery sticks.