SUPER CHICKEN | Chongqing Buffalo Wings

Name: SUPER CHICKEN | Chongqing Buffalo Wings
Prep time: 1 hour, 15 minutes
Cook time: 25 minutes
Total time: 1 hour, 40 minutes

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Prep

1 hour, 15 minutes

Cook

25 minutes

Total

1 hour, 40 minutes

Serves

people

Ingredients

Marinade:

1 lb (450g) chicken wings, whole
2 cups (480ml) buttermilk
1.5 Tbsp (22g) kosher salt
1 Tbsp (10g) smoked paprika
2 tsp (8g) garlic powder
1.5 tsp (8g) MSG
1 tsp (2g) white pepper
½ tsp (2g) onion powder

Dredge:

2 cup (250g) all-purpose flour
1 Tbsp (15g) kosher salt
2 tsp (6g) smoked paprika
2 tsp (8g) garlic powder
1 tsp (2g) white pepper
½ tsp (2g) onion powder

Sauce:

24 dried Sichuan chilies, cut in half, stem picked off
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 Tbsp (14g) sichuan chili flake
2 Tbsp (30g) shiro dashi
1 Tbsp (18g) Shaoxing wine
1 Tbsp (18g) dark soy sauce
1 Tbsp (5g) Sichuan peppercorn
1 tsp (7g) sugar
½ tsp (5g) fine sea salt
1 tsp (5g) MSG
⅛ tsp (>1g) xanthan gum

Directions

Marinate the chicken wings by combining buttermilk, kosher salt, paprika, garlic powder, onion powder, MSG, white pepper, and whole chicken wings in a large mixing bowl. Mix together by hand to ensure the wings are fully coated in the marinade.
Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C).
Heat caiziyou or vegetable oil over medium heat in a wok or medium saucepan.
One hot, add green onion and garlic. Saute for 1-2 minutes and turn off the heat.
Add Szechuan peppercorn, dried Szechuan chili, kosher salt, sugar, MSG, Szechuan chili flake, Shaoxing wine, and dark soy sauce and saute for another 1-2 minutes.
Add mixture to a blender and blend on high for 2-3 minutes. You should have a chili oil with all ingredients finely ground in the bottom of the blender.
Transfer chili oil to a heat-proof bowl and reserve for use later.
Into the blender, add Frank’s Red Hot and blend on medium.
While blending, slowly add in half of the butter and chili oil you made earlier. Blend on high to fully incorporate.
Add xanthan gum and the rest of the butter to the blender. Continue to blend at high speed.
Add shiro dashi to loosen the sauce, then add 4 cloves of fresh garlic. Transfer the sauce to a heat-proof bowl and reserve for later.
In a large mixing bowl, combine flour, salt, paprika, garlic powder, onion powder, and white pepper.
Take wings from buttermilk marinade, and working two at a time, coat wings in dredge. Make sure to push the wings into the dredge to get an even coat.
Gently lay wings into the hot oil and cook for 8-10 minutes, or until golden brown, with an internal temperature of 165°F (75°C).
Using a wire mesh strainer, transfer the cooked wings to the bowl containing the sauce made earlier. Toss to coat the wings and ensure the wings are evenly coated.
Serve and enjoy.