Yuzu Pepper Chicken Wings and Red Cabbage Fennel Slaw
- Level: Advanced
- Total: 3 hr 30 min (includes brining time)
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
- Level: Advanced
- Total: 3 hr 30 min (includes brining time)
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
Ingredients
Brine:
Dredge:
Yuzu Pepper Glaze:
Cabbage and Fennel Slaw:
Directions
Special equipment:
a deep-fry thermometer- For the brine: To a large bowl, add the salt, sugar, yuzu juice, black pepper, rosemary, garlic and 6 cups water. Mix to combine. Add the chicken wings and allow to brine in the refrigerator overnight or at least 2 hours. Remove the chicken from the brine.
- For the dredge: In a large bowl, mix together the flour, cornstarch, garlic powder, onion powder, salt and pepper. Divide the dredge into two bowls. To one portion of the dredge, add the iced carbonated water and mix to combine.
- Heat about 6 inches of the vegetable oil in a large pot over medium-high heat until it reaches 315 degrees F.
- Add the chicken wings to the dry flour mixture and toss to coat. Dip each chicken wing into the batter, shaking off any excess. Immediately dip back into the dry flour mixture and use your hand to press the flour mixture, squeezing into the chicken wing.
- Add the chicken wings to the hot oil in batches, making sure to not overcrowd the pot. Fry the wings for 2 to 4 minutes, or until they are lightly golden but not cooked through. Use a slotted spoon or tongs to remove the chicken wings from the oil and place them on a wire rack to drain excess oil.
- Bring the frying oil up in temperature over higher heat to 375 degrees F.
- Carefully add the par-fried chicken wings in batches to the hot oil, making sure not to overcrowd the pot. Fry the wings for an additional 2 to 4 minutes, or until they are golden and cooked through.
- Use a slotted spoon or tongs to remove the chicken wings from the oil and place them on a wire rack to drain excess oil.
- Brush the wings with the Yuzu Pepper Glaze and serve with the Cabbage and Fennel Slaw.
Yuzu Pepper Glaze:
- In a small saucepan over low heat, combine the marmalade, yuzu juice, honey, butter, vinegar and pepper. Bring to a light simmer, whisking constantly, to combine.
Cabbage and Fennel Slaw:
- In a large bowl, combine the cabbage, fennel, scallions and parsley.
- In a separate small bowl, whisk together the oil, vinegar, honey, mayonnaise and Dijon mustard until well combined. Pour the dressing over the vegetables and toss to coat evenly.
- Season with salt, sugar and freshly ground black pepper. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld together.
- Serve the red cabbage and fennel slaw chilled, garnished with additional chopped parsley if desired.
Cook’s Note
The bright and refreshing Cabbage and Fennel Slaw is the perfect side dish for any summer meal. The combination of crunchy red cabbage and fennel with the tangy apple cider vinegar and sweet honey dressing is simply irresistible. Plus, it's super easy to make and can be prepared ahead of time, so it’s a great option for entertaining. Enjoy!
