Honey-Togarashi Chicken Wings Recipe

Name: Honey-Togarashi Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wings; 21/2 pounds whole chicken wings, separated at the joint; 2 cups buttermilk; 1 cup rice flour (such as Bob's Red Mill brand); 1/4 cup plus 2 tablespoons cornstarch; 1/4 cup plus 2 tablespoons all-purpose flour; 1 tablespoon kosher salt; 2 quarts vegetable oil, for frying; Sauce; 3/4 cup honey; 3/4 cup fresh lime juice; 1/4 cup plus 2 tablespoons fish sauce; 1/4 cup scallion, white and light green parts only, thinly sliced; 1/4 cup thinly sliced serrano chile (with or without seeds); 1 tablespoon plus 11/2 teaspoons salt; 11/2 teaspoons ichimi togarashi or red pepper flakes; 11/2 teaspoons minced garlic; 1/4 cup cilantro leaves, roughly chopped; 1/4 cup mint leaves, torn

Servings: persons

Wings
21/2 pounds whole chicken wings, separated at the joint
2 cups buttermilk
1 cup rice flour (such as Bob's Red Mill brand)
1/4 cup plus 2 tablespoons cornstarch
1/4 cup plus 2 tablespoons all-purpose flour
1 tablespoon kosher salt
2 quarts vegetable oil, for frying
Sauce
3/4 cup honey
3/4 cup fresh lime juice
1/4 cup plus 2 tablespoons fish sauce
1/4 cup scallion, white and light green parts only, thinly sliced
1/4 cup thinly sliced serrano chile (with or without seeds)
1 tablespoon plus 11/2 teaspoons salt
11/2 teaspoons ichimi togarashi or red pepper flakes
11/2 teaspoons minced garlic
1/4 cup cilantro leaves, roughly chopped
1/4 cup mint leaves, torn

1
1. In a large bowl, mix the chicken wings with the buttermilk. Cover the bowl with plastic wrap and refrigerate for 12 hours.
2
2. Place the wings in a strainer and drain for 10 minutes. Preheat the oven to 350 and line 2 large rimmed baking sheets with parchment paper.
3
3. In a large bowl, whisk the rice flour with the cornstarch, flour and salt; toss the wings in the rice-flour mixture until well coated. Bake the wings on the prepared baking sheets until they are cooked through and the rice-flour breading is dry, about 20 to 25 minutes. Discard the remaining flour.
4
4. In a large bowl, whisk the honey with the lime juice, fish sauce, scallion, serrano chile, salt, ichimi togarashi and garlic. Set aside.
5
5. In a deep fryer or deep, heavy pot, heat the vegetable oil to 350 . Working in batches, fry the wings until golden and crisp, about 3 minutes per batch. Transfer the wings to a paper-towel-lined plate and repeat with the remaining chicken.
6
6. Toss the wings in the honey-lime sauce and transfer to a serving dish. Garnish with the herbs and any sauce that remains in the bowl. Serve immediately.

3554

kcal

Calories

190

Fat

Carbs

375

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Wings, 21/2 pounds whole chicken wings, separated at the joint, 2 cups buttermilk, 1 cup rice flour (such as Bob's Red Mill brand), and more.

Yes, Honey-Togarashi Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey-Togarashi Chicken Wings

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