Crystal Hot Wings with Greek Yogurt Sauce
Posted by chosbider Admin on
Chef Chris Montero’s Buffalo-style wings don’t pack the heat punch of the classic but offer a more rounded flavor from Crystal Hot Sauce.
Ingredients
For the Greek yogurt sauce
- 1 cup minced shallots
- 1 cup plain Greek yogurt
- 1/2 cup rice-wine vinegar
- 6 Tbs. olive oil
- 3/4 tsp. cayenne
- Kosher salt and freshly ground black pepper
For the wings
- 1-1/4 cups all-purpose flour
- 2-1/4 tsp. granulated garlic
- 2-1/4 tsp. onion powder
- 1-1/4 tsp. kosher salt
- 1 cup buttermilk, well shaken
- 2 large eggs
- 3-1/2 lb. chicken wings, drumettes and wingettes separated and wing tips discarded
- 3/4 cup Crystal Hot Sauce
- 2 Tbs. honey, preferably clover
- 6 Tbs. clarified or unsalted butter, melted
- 12 cups canola or vegetable oil, for frying
- Radishes, for serving (optional)
Preparation
Make the yogurt sauce
- In a medium bowl, whisk the shallots, yogurt, vinegar, oil, and cayenne until smooth. Season to taste with salt and pepper.
Make the wings
- In a shallow bowl, combine the flour, granulated garlic, onion powder, and salt. In another bowl, whisk the buttermilk and eggs.
- Dip the wings in the egg mixture, then in the flour mixture. Tap the wings on the side of the bowl to remove excess flour.
- Combine the hot sauce and honey in a blender. On low speed, slowly add the butter in a thin, steady stream through the hole in the blender’s lid, and process until blended. Transfer to a large bowl, and set aside.
- Position a rack in the center of the oven, and heat the oven to 200°F. Line a large rimmed baking sheet with paper towels. In a large Dutch oven or other heavy-duty pot, heat the oil to 350°F. Fry the wings in batches, 7 to 8 minutes, or until golden and crisp. Transfer the wings to the prepared baking sheet, and keep warm in the oven until all the wings are done.
- In a large bowl, toss the wings in the hot-sauce mixture until fully coated. Serve with Greek yogurt sauce and radishes, if you like.