If you don’t know what kind of wings you feel like, worry not. Edward Kim’s “Everything Wings” from his acclaimed Mott Street restaurant are marinated and doused in everything you could possibly imagine — from fried shallots to poppy seeds and chili oil — to make the most flavored-packed, over-the-top wings out there. Find the recipe below:
The recipe yields 12 full wings (joints attached), or 24 pieces (flats and drums). Serves 4-6.
Everything Wing Sauce
Soy + Sugar Reduction
1 C White Sugar (divided in 1/2)
1 C Brown Sugar (compacted) (divided in 1/2)
Soy Sauce 1.5 C Soy Sauce
-Place the soy sauce in a small pot and under low heat, add 1/2 the brown sugar, and 1/2 the white sugar. Allow the mixture to simmer.
-Once all of the sugar has melted, add the other 1/2 of both sugars, and make sure that all of the sugars have melted into the soy, making a homogenous mixture.
To this mixture, add:
2 oz Fish Sauce
1 T Molasses
2 oz Ginger Juice
2 oz Chili Oil (we make our own with Japonais peppers)
2 oz Rice wine Vinegar
-Make sure the mixture is stirred well and homogenous.
4 oz Fried Shallots
1 T Sesame Seeds
1 T Poppy Seeds
-Toast the seeds and combine the ingredients together, crushing the fried shallots with your hands or a spoon.
Cooking the Wings
-In a fryer or stock pot, blanch chicken wings in frying oil at 225 F for 20 minutes.
-Pull the wings and let them cool and refrigerate until ice box cold — the colder they are, the crispier they will be for the second fry.
-Raise the temperature of the fryer to 350 F and drop the wings, letting them fry until golden brown in color. Pull the wings and let them drain in the basket; then drop the wings again for 45 seconds.
-Place the wings in a large bowl, and dress them generously with the everything sauce and the everything powder.
-We like to serve the wings with a garnish of green onions and a simple tzatziki sauce (Greek yogurt, dill, cucumbers, and a little cumin), which conjures up a similar tasting profile to the cream cheese that most would have with an everything bagel. The tzatziki also works as a cooling agent and flavor break from the spiciness of the wings.
Image: Monica Wang