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.
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.