SUPER CHICKEN | Chongqing Buffalo Wings Recipe | Chef Joshua Weissman

Ingredients

• 1 lb (450g) chicken wings, whole
• 2 cups (480ml) buttermilk
• 1.5 Tbsp (22g) kosher salt
• 1 Tbsp (10g) smoked paprika
• 2 tsp (8g) garlic powder
• 1.5 tsp (8g) MSG
• 1 tsp (2g) white pepper
• ½ tsp (2g) onion powder
• 2 cup (250g) all-purpose flour
• 1 Tbsp (15g) kosher salt
• 2 tsp (6g) smoked paprika
• 24 dried Sichuan chilies, cut in half, stem picked off
• 4 garlic cloves, thinly sliced
• 4 garlic cloves, whole
• 3 scallion stalks, cut into 1” pieces
• 1 cup (240ml) Frank’s Red Hot
• ½ cup (125ml) caiziyou, or canola oil
• ½ cup (125g) unsalted butter, cold, cubed
• 2 Tbsp (14g) sichuan chili flake
• 2 Tbsp (30g) shiro dashi
• 1 Tbsp (18g) Shaoxing wine
• 1 Tbsp (18g) dark soy sauce
• 1 Tbsp (5g) Sichuan peppercorn
• 1 tsp (7g) sugar
• ½ tsp (5g) fine sea salt
• 1 tsp (5g) MSG
• ⅛ tsp (>1g) xanthan gum