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1
Combine the chile sauce, tahini, vinegar, soy, garlic, and ginger in a blender and process on high speed for 10 seconds. Set the chile sauce aside until ready to use or refrigerate for up to 1 week.
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2
Cut off the chicken wing tips and discard. Split the wings in half at the
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3
joint to make wings and drumettes. Have your butcher do this if you want.
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4
Rinse the chicken wings and pat thoroughly dry.
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5
Heat 3 inches of oil to 350u00b0F in a countertop electric fryer or deep pot. If
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6
you don't have a deep-fry thermometer, a good way to test if the oil is hot
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7
enough is to stick the end of a wooden spoon or chopstick in it. If bubbles
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8
circle around the end, then you're good to go.
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9
Carefully add the wings to the hot oil and fry in batches until they are
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10
crispy and float to the surface, 8 to 10 minutes. Transfer the wings to a large bowl. Add enough of the chile sauce to coat and toss well.
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11
To serve, arrange the wings on a platter and garnish with cilantro and
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12
scallion. Serve immediately with the creamy cucumbers and the remaining
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13
chile sauce on the side for dipping.
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14
Cut the cucumber in half lengthwise. Scoop out the seeds with a teaspoon. Slice the cucumber very thinly with a mandoline or a sharp knife. Put the cucumber in a medium stainless steel or glass bowl; add the salt and mix thoroughly to combine. Set aside for 10 to 15 minutes. Transfer the cucumbers to a colander and rinse thoroughly. Squeeze dry with your hands and then pat dry with paper towels.
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15
Put the cucumbers back into the bowl and add the yogurt, cream, garlic,
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16
mint, and lemon juice. Toss to combine; season with the pepper. Refrigerate until ready to use or for up to 2 days.
