Hot-And-Sticky Lemon-Pepper Chicken Wings

1. 1

   In a saucepan, heat the olive oil. Add the garlic; cook over moderate heat until fragrant, 1 minute. Whisk in the lemon curd, lemon juice and 1/4 cup of water and bring to a boil. Off the heat, stir in the hot sauce and pepper.

2. 2

   In a large bowl, whisk both flours with the cornstarch. Add the seltzer and malt liquor; whisk until smooth. Season with salt. Add the chicken wings to the batter and turn to coat.

3. 3

   In a large saucepan, heat 2 inches of vegetable oil to 350u00b0. Scrape the excess batter from the wings. Working in batches, fry the wings in the hot oil for 3 minutes, until the crust is just set and pale golden. Drain on a wire rack and air-dry for 10 minutes.

4. 4

   Return the oil to 350u00b0. Fry the wings a second time, in batches, until deep mahogany in color and an instant-read thermometer inserted in the thickest part registers 170u00b0, 5 to 6 minutes. Drain the wings on the rack.

5. 5

   In a large bowl, gently toss the fried wings with the lemon curd-pepper sauce. Transfer the wings to a platter and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.