Sweet & Sticky Wings

Staff Writer
Sweet & Sticky Wings
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

Ready in
1 day, 1 h
6
Servings
1010
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
99g
100%
Sugar
25g
N/A
Saturated Fat
21g
100%
Cholesterol
74mg
25%
Protein
2g
4%
Carbs
32g
11%
Vitamin A
158µg
18%
Vitamin B6
0.1mg
6.3%
Vitamin C
32mg
54%
Vitamin D
0.3µg
0.1%
Vitamin E
5mg
24%
Vitamin K
47µg
58%
Calcium
47mg
5%
Fiber
2g
7%
Folate (food)
22µg
N/A
Folate equivalent (total)
31µg
8%
Folic acid
5µg
N/A
Iron
1mg
5.4%
Magnesium
24mg
6%
Monounsaturated
34g
N/A
Niacin (B3)
0.7mg
3.5%
Phosphorus
36mg
5%
Polyunsaturated
43g
N/A
Potassium
264mg
8%
Sodium
1646mg
69%
Sugars, added
23g
N/A
Zinc
0.3mg
2.3%

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