Pro Chef Tries To Make Chicken Wings Faster Than Delivery | Taking On Takeout | Bon Appétit

Sometimes you just crave chicken wings. Certain situations, environments, and friends seem to bring out the urge. But what if rather than hitting up your local chicken joint you could scratch that itch directly from your own kitchen? We challenged chef Susan Kim to fry up a batch of chicken wings faster than it takes for delivery to arrive. Was she up to the task?

Recipe below:
INGREDIENTS
Daikon Pickles:
⅓ cup sugar
⅓ cup white vinegar
⅓ cup water
1 Tbsp. kosher salt
1 lb. daikon, peeled, diced

Chicken:
½ cup all-purpose flour
¼ cup potato starch
¼ cup corn starch
10 chicken wings, patted dry
1 Tbsp. baking powder
1 Tbsp. kosher salt
½ tsp. freshly ground black pepper
1½ qt. canola oil

Buffalo Sauce:
3 Tbsp. unsalted butter
3 Tbsp. Frank’s RedHot Sauce
1 Tbsp. apple cider vinegar

Korean Sauce:
¼ cup gochujang (Korean hot pepper paste)
2 Tbsp. Korean plum syrup
1 Tbsp. soup soy sauce
1 tsp. fish sauce (such as nam pla or nuoc nam)
1 tsp. garlic powder
2 Tbsp. toasted sesame seeds
2 Tbsp. maple syrup
1 Tbsp. toasted sesame oil
1 Tbsp. apple cider vinegar

Blue Cheese Dip:
½ cup mayonnaise
½ cup sour cream
½ cup crumbled blue cheese
1 tsp. celery salt
1 Tbsp. lemon juice
2 celery stalks, cut into sticks

Assembly:
1 tsp. toasted sesame seeds

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VIDEO BREAKDOWN
0:00 Introduction
1:07 Heat the oil to 300°
1:33 Make daikon pickles
2:56 Make the batter
3:27 Separate the chicken flats, drums and tips, reserving tips for stock
4:10 Toss chicken with baking powder and season
4:50 Toss chicken with batter
5:00 Start first fry at 300° for 9–10 minutes, adjusting heat as necessary to maintain temperature
5:26 Start the buffalo sauce
5:58 Start the Korean sauce
6:48 Check wings, transfer to wire rack set over baking sheet to drain, and chill
7:17 Finish buffalo sauce
7:32 Finish the Korean sauce
8:21 Start second fry at 375° for 2 minutes until golden brown and crispy
8:43 Make the blue cheese dip, cut celery into sticks, transfer to ramekin
9:47 Transfer chicken to wire rack set over baking sheet to drain
10:06 Transfer wings to separate bowls and toss with sauces
10:35 Plate, sprinkle Korean wings with toasted sesame seeds
11:48 Taste!


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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.


Pro Chef Tries To Make Chicken Wings Faster Than Delivery | Taking On Takeout | Bon Appétit