Sweet & Sticky Wings

Sweet & Sticky Wings
Staff Writer
Laurent Tourondel

Known for reimagining American stalwarts, Laurent Tourondel, chef and partner of New York City's Arlington Club, serves this sweet  and sticky variation on the classic American favorite at his restaurants.

Click here to see 24 Chicken Wing Recipes for Fall

6
Servings
800
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Liters water
  • 1 1/2 Cup plus 4 teaspoons kosher salt
  • 2 Cups Kewpie mayonnaise
  • 1/4 Cup Sriracha
  • 3 Tablespoons lime juice
  • 10 Tablespoons Frank's Red Hot Sauce
  • 8 Tablespoons melted, clarified butter
  • 2 Tablespoons soy sauce
  • 1/2 Cup pureed ginger
  • 1/2 Cup honey
  • 1/2 Cup pureed scallion whites
  • 8 Teaspoons all-purpose flour
  • 4 Teaspoons Sichuan peppercorn powder
  • 1 Teaspoon five-spice powder
  • Canola or peanut oil, for frying
  • 2 Tablespoons finely diced ginger
  • 2 Tablespoons finely diced jalapeño
  • 1 head celery, cleaned and cut into batons
  • 2 Tablespoons chopped scallions, for garnish

Directions

Heat the water and 1 ½ cups of salt in a large saucepan. Once the liquid begins to soft boil, remove from heat and allow to cool. If necessary, cut wings in half at the joint. Place wings into the cooled brine water, cover and refrigerate for 24 hours. Drain water. 

To make the spicy mayonnaise, mix the Kewpie mayonnaise, Sriracha, and lime juice in a mixing bowl until well combined. Cover and refrigerate until ready to seve.

To make the sauce, whisk together the hot sauce, clarified butter, soy sauce, puréed ginger, honey, and puréed scallions in a large saucepan set over medium heat. Heat gently and keep warm.   

In a mixing bowl, combine the all-purpose flour, 4 teaspoons of salt, Sichuan peppercorn power, and five-spice powder. Add the wings and cover with plastic wrap. Shake the bowl completely until wings are dusted evenly. Shake off excess powder.

Preheat the oven to 325 degrees. Transfer the wings to a baking sheet and bake for 15 minutes. Remove from the oven and set aside. Meanwhile, heat the 4 inches of oil in a deep-fryer or large heavy duty pot to 350 degrees. In batches, fry the wings for 6-7 minutes. 

Transfer wings to the sauce and add the diced ginger and jalapeno and toss to coat. Place on serving dish, garnish with chopped scallions, and serve with celery and spicy mayonnaise on the side.

Nutritional Facts

Total Fat
30g
43%
Sugar
30g
33%
Saturated Fat
9g
38%
Cholesterol
54mg
18%
Carbohydrate, by difference
99g
76%
Protein
34g
74%
Vitamin A, RAE
529µg
76%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
441mg
44%
Choline, total
65mg
15%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
247µg
62%
Iron, Fe
28mg
100%
Magnesium, Mg
144mg
45%
Manganese, Mn
3mg
100%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
479mg
68%
Riboflavin
2mg
100%
Selenium, Se
39µg
71%
Sodium, Na
1348mg
90%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
376g
14%
Zinc, Zn
7mg
88%