Adam Gertler - Chipotle Honey Wings

[Michie]

Ingredients

• 2lb (approx. 6-8) jumbo chicken wings, split into flats and drums
• 1 oz. Chicken seasoning
• 1 qt. Chicken batter
• 8 oz. Chipotle honey sauce
• 2 tablespoon cotija cheese
• 2 tablespoons thinly sliced scallions
• Ranch or blue cheese dressing for serving (optional)

EQUIPMENT:

• Tongs
• Deep fryer*
• Oil for frying*
• Blender
• Large mixing bowl

CHICKEN SEASONING:

• 50gr kosher salt
• 25gr granulated sugar
• 15gr granulated garlic
• 15gr onion powder
• 25gr black pepper
• 8gr cayenne pepper

BATTER:

• 10 ½ oz. Corn starch
• 6 oz. AP flour
• 1 oz. Chicken seasoning
• 20 oz. Ice cold water

CHIPOTLE HONEY SAUCE:

• 1 ¼ cup honey
• 5 ¼ oz. Chipotle in adobo
• 1 clove garlic
• 1 ½ tsp. Lemon juice
• 1 tsp lemon zest
• ¼ tsp ground cumin
• ¾ tsp kosher salt
• ¼ tsp black pepper
• ¼ cup white vinegar

*If you don’t want to deep fry, you can air fry these wings for approximately 20 minutes but you will have to skip the batter element of the recipe.



DIRECTIONS:


CHICKEN SEASONING:
Yield: 123 gr
Usage: 15gr/lb of chicken

• Combine all ingredients
• Store in an airtight container

BATTER:

• Whisk together all ingredients until smooth. Allow to rest for 30 minutes.

CHIPOTLE HONEY SAUCE:

• Combine all ingredients in a blender. Puree until smooth.

WINGS:

• Combine chicken wings with chicken seasoning and allow to cure for 12 hours or overnight.
• Dunk wings in batter and drop into 350° oil.
• Cook for 10-13 minutes based on how big the wings are (don’t worry, it's hard to overcook wings).
• Remove wings from fryer and transfer to mixing bowl.
• Toss wings with tongs in mixing bowl to evenly coat wings.
• Use tongs to transfer to serving dish. Garnish with cotija and scallions.
• Adam Gertler - Chipotle Honey Wings