Hot Chicken Wings

Method

1. Prepare the marinade: mix black pepper, salt, garlic powder, onion powder, oregano, paprika, cumin, monosodium glutamate, sriracha sauce, chicken demi-glace, and water in a bowl.
2. Add chicken wings, coat thoroughly, cover, and refrigerate for at least 8 hours or overnight.
3. Steam the marinated wings for about 15 minutes until cooked through. Reserve the dripping liquid for the sauce.
4. While wings steam, prepare the dry coating mix: combine all-purpose flour, tapioca starch, cornstarch, garlic powder, onion powder, dry yeast, black pepper, and salt.
5. Prepare the wet batter: mix buttermilk, egg white, water, and a little flour to obtain a thin batter.
6. After steaming, let wings cool, then toss them in the dry coating mix to form a light crust. Transfer to a baking sheet and refrigerate until cold.
7. Meanwhile, make the sauce: combine reserved dripping liquid with butter and white vinegar in a saucepan. Simmer until slightly thickened, then strain through a fine sieve.
8. Remove wings from the fridge. Dip each wing into the wet batter, then coat again in the dry mix, pressing lightly to adhere.
9. Heat oil in a deep fryer or heavy pot to 150°C (300°F). Fry wings in batches for about 3–4 minutes until light golden and crisp. Drain on a wire rack.
10. Increase oil temperature to 198°C (390°F). Fry wings a second time for 2–3 minutes until deep golden brown and very crispy. Drain on a wire rack.
11. Toss fried wings in the prepared Buffalo sauce, or serve sauce on the side.
12. Serve with a dip of mayonnaise mixed with Henderson sauce (or Worcestershire sauce), chopped chives, and lime juice.