Name: Wild Wild Wings
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT9H10M0.000S
Yield: 4 to 6 servings
Ingredients: 4 cups water; 1/4 cup sugar; 1/4 cup coarse kosher salt; 3 pounds chicken wings, separated into flats and drumettes; 1 tablespoon unsalted butter; 1 tablespoon minced garlic; 1 tablespoon minced peeled ginger; 1 cup hot sauce (we use Cholula); 1 tablespoon sugar; 1 cup all-purpose flour; 1 cup cornstarch; 1/4 cup cornmeal; 3 tablespoons chipotle powder; Peanut oil, for frying; Chicken Shake, recipe follows; Blue cheese dressing, optional; 1/2 English cucumber, sliced into sticks, optional; 1/4 cup berbere; 1/4 cup hot smoked paprika; 2 tablespoons ground cumin; 2 tablespoons freshly ground white pepper; 2 tablespoons celery salt; 1 1/2 teaspoons granulated garlic; 1 1/2 teaspoons coarse kosher salt

Directions

For the wings: Bring 2 cups of the water, the sugar, and salt to a boil. Remove from the heat, add the remaining 2 cups water and cool the brine completely.
Put the wings in a bowl and pour in the brine, making sure all the wings are submerged. Cover with plastic wrap and refrigerate overnight.
For the wing sauce: Melt the butter in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring constantly, until the garlic and ginger are golden brown, about 5 minutes. Add the hot sauce and sugar and bring to a simmer. Turn the heat down to low and simmer for 5 minutes to develop the flavors. You can leave the sauce on the back of the stove until you need it.
For the frying: When you're ready to fry, drain the wings and pat them dry with paper towels. Put the flour, cornstarch, cornmeal, and chipotle powder in a large bowl and whisk to combine. Dredge the wings in the seasoned flour, making sure each piece is well coated. Leave them on a rack while you heat the oil.
Fill a large saucepan one-third full with peanut oil. Set over medium-high heat and heat to 360 degrees F.
Working in batches, fry the wings until they're fully cooked and golden brown, 8 to 9 minutes. Keep an eye on the heat and adjust it to keep the oil between 350 and 375 degrees F. Drain the wings on a rack set over a baking sheet.
For serving: When you've fried all the wings, put them into a large bowl, pour in the wing sauce, and toss to coat all the wings with sauce. Pile the wings onto a platter, sprinkle on some of the Chicken Shake and serve with blue cheese dressing and cucumber if desired.

Chicken Shake:

Yield: 1/2 cup

Combine all ingredients in a bowl and mix to blend.

Adapted from "The Red Rooster Cookbook: The Story of Food and Hustle in Harlem" by Marcus Samuelsson © Rux Martin/Houghton Mifflin Harcourt 2016. Provided courtesy of Marcus Samuelsson. All rights reserved.

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