Related: Korean fried chicken wings
- Preheat oven to 425 F.
- Prep a sheet pan, lined with foil, with an oiled cooling rack.
- Dry wings thoroughly.
- Lightly coat wings with Canola oil.
- Season liberally with a 1:1 salt & pepper blend.
- Bake them to 140 F, and flip them.
- Bake to 155 F, and switch to the broiler on high.
- Broil both sides until golden brown.
- Toss to coat with sauce.
Deep fry in 375 F pure/unrefined peanut oil until lightly browned (approximately 10-12 minutes, depending on the recovery time of the oil).
Remove wings from deep fryer, allow to drip dry for 1 minute, and toss to coat in the sauce. Serve immediately.
Heat over low heat until fragrant:
- 2 tablespoons butter
- 2 cloves garlic, minced
Immediately add, and bring to a gentle simmer:
- 60 milliliters (4 tablespoons) hot sauce
Season:
- 1/4 teaspoon kosher salt
- 1/4 teaspoon MSG
Turn off heat, and allow to cool until no longer steaming. Whisk in:
- 2 tablespoons plain greek yogurt
- Zest and juice of 1 lemon
- 2 tablespoons butter
- 1 teaspoon black pepper
- 1/4 teaspoon kosher salt