Behind the Recipes
Sweet and Spicy Wings by Chef Dana Herbert
Makes 10 servings
INGREDIENTS:
5 lbs. chicken wings
1 qt. buttermilk
2 sticks of butter
1 lb. brown sugar
2 cups hot sauce
1 tbsp. black sesame seeds
1/2 cup sweet chili sauce
5 tsp. thyme
1 tsp. dried basil
1 tsp. oregano
2 tbsp. celery seed
2 tbsp. dry mustard
1 tbsp. garlic powder
2 cups flour
Seasoning for the chicken:
2 tbsp. salt
2 tbsp. black pepper
4 tbsp. paprika
2 tbsp. ginger
1 tbsp. garlic powder
PREPARATION:
1. Soak chicken wings in buttermilk overnight. The acids and sugars in buttermilk will give it a nice tangy flavor.
2. For the sauce, heat butter in a pan, and as it begins to melt (approximately halfway) add the brown sugar and mix well. Stir constantly so it won't burn. It should start to resemble a caramel sauce.
3. Add the hot sauce and continue to stir until incorporated. Then add sesame seeds, thyme, basil, oregano, celery seeds, dry mustard, garlic powder and sweet chili. Set aside.
4. Combine salt, paprika, garlic powder, ginger and black pepper. Liberally season chicken with this mixture.
5. Dredge chicken in flour and shake off excess.
6. Fry the chicken in oil until internal temperature of 165 degrees, about 7 minutes.
7. Toss chicken in sauce and serve hot with celery sticks or blue cheese if desired.
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