Chile Chicken Wings With Creamy Cucumbers

1. 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.

2. 2

   Cut off the chicken wing tips and discard. Split the wings in half at the

3. 3

   joint to make wings and drumettes. Have your butcher do this if you want.

4. 4

   Rinse the chicken wings and pat thoroughly dry.

5. 5

   Heat 3 inches of oil to 350u00b0F in a countertop electric fryer or deep pot. If

6. 6

   you don't have a deep-fry thermometer, a good way to test if the oil is hot

7. 7

   enough is to stick the end of a wooden spoon or chopstick in it. If bubbles

8. 8

   circle around the end, then you're good to go.

9. 9

   Carefully add the wings to the hot oil and fry in batches until they are

10. 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.

11. 11

    To serve, arrange the wings on a platter and garnish with cilantro and

12. 12

    scallion. Serve immediately with the creamy cucumbers and the remaining

13. 13

    chile sauce on the side for dipping.

14. 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.

15. 15

    Put the cucumbers back into the bowl and add the yogurt, cream, garlic,

16. 16

    mint, and lemon juice. Toss to combine; season with the pepper. Refrigerate until ready to use or for up to 2 days.

* Per serving · 4 servings · Values may vary.