These may resemble traditional Buffalo wings in appearance, but a blend of soy sauce, tahini, ginger, garlic, and Asian chile sauce (available at Asian markets) makes these wings major-killer. This sauce is bangin’ and can be used on grilled anything. Instead of typical celery and blue cheese, a cool side of cucumbers, Greek-style yogurt, and fresh mint finishes this dish.

　　

Ingredients

serves 4

　　1/2 cup sweet chile sauce, such as Mae Ploy

　　2 tablespoons tahini (sesame seed paste)

　　1 teaspoon rice vinegar

　　1 teaspoon soy sauce

　　1 teaspoon chopped garlic

　　1 teaspoon chopped fresh ginger

　　2 pounds chicken wings, preferably free-range

　　Canola oil, for deep-frying

　　Cilantro leaves

　　Sliced scallion

　　Creamy Cucumbers (recipe follows)

　　

Creamy Cucumbers

1 English (hothouse) cucumber

　　1 tablespoon kosher salt

　　1/4 cup Greek-style yogurt

　　2 tablespoons heavy cream

　　2 garlic cloves, minced

　　1 teaspoon chopped fresh mint

　　Juice of 1 lemon

　　1/4 teaspoon freshly ground black pepper

　　(makes about 2 cups)

　　

Step 1

Combine the chile sauce, tahini, vinegar, soy, garlic, and ginger in a blender and process on high speed for 10 seconds. Set the chile sauce aside until ready to use or refrigerate for up to 1 week.

　　

Step 2

Cut off the chicken wing tips and discard. Split the wings in half at the joint to make wings and drumettes. Have your butcher do this if you want. Rinse the chicken wings and pat thoroughly dry.

　　

Step 3

Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don’t have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you’re good to go.

　　

Step 4

Carefully add the wings to the hot oil and fry in batches until they are crispy and fl oat to the surface, 8 to 10 minutes. Transfer the wings to a large bowl. Add enough of the chile sauce to coat and toss well.

　　

Step 5

To serve, arrange the wings on a platter and garnish with cilantro and scallion. Serve immediately with the creamy cucumbers and the remaining chile sauce on the side for dipping.

　　

Creamy Cucumbers

Step 6

Cut the cucumber in half lengthwise. Scoop out the seeds with a teaspoon. Slice the cucumber very thinly with a mandoline or a sharp knife. Put the cucumber in a medium stainless steel or glass bowl; add the salt and mix thoroughly to combine. Set aside for 10 to 15 minutes. Transfer the cucumbers to a colander and rinse thoroughly. Squeeze dry with your hands and then pat dry with paper towels.

　　

Step 7

Put the cucumbers back into the bowl and add the yogurt, cream, garlic, mint, and lemon juice. Toss to combine; season with the pepper. Refrigerate until ready to use or for up to 2 days.

　　

Baked Chile Chicken Wings

Step 8

Preheat the oven to 500°F. Put the rinsed and dried wings in a mixing bowl. Coat with 2 tablespoons canola oil and season with salt and pepper, tossing to coat. Arrange the wings in a baking pan large enough to hold them in one layer. Bake, flipping them over halfway through cooking, until crispy on both sides, 20 to 25 minutes. Serve as directed.

　　

Baked Chile Chicken Wings

Step 9

If you want to go the healthier route, you can bake instead of fry the wings.

　　Michael's Genuine Food