By Chef Candy Argondizza
Vice President of Culinary and Pastry Arts.
When you’re throwing an awesome Super Bowl party, these crunchy wing bites are sure to please!
24 chicken wings- boned out by your butcher or follow the bone, with the tip of your boning knife, cut alongside both sides of the wing bone, then cut along the bottom of the bone, sever the bone from the joints and pull it away
2 cups of buttermilk
1 cup of flour/1 cup of cornstarch
2 tablespoons of Yuzu kosho- store bought condiment of Yuzu peel and ground chili peppers and salt
1 oz. white wine vinegar/1 oz. lime juice
1 teaspoon of honey
2 oz. evoo
Salt and pepper
Vegetable oil for frying
Makes 8 servings
- Marinate the boneless wings in the buttermilk for 1 hour.
- Mix together the Yuzu Kosho, vinegar, lime juice, and olive oil- set aside.
- Heat enough vegetable oil in a sauce pot, to deep fry the wings, in batches. Approx.2 quarts.
- Slowly bring the oil up to 350 degree temperature, on medium heat.
- Drain the wings and dredge in the flour/cornstarch mixture, shake off excess flour and cornstarch.
- Place some of the wings into the 350 degree hot oil, do not overcrowd the pot.
- Allow the wings to cook and become crisp and golden brown, approx. 6-8 minutes, drain on paper towels and proceed to cook the remaining wings.
- Once all are fried and drained, place the wings into a large bowl and toss with the Yuzu marinade.
- Season with salt and pepper and toss to cover the wings.
- Serve warm with limewedges and enjoy!