Ingredients
- 1 lb (450g) chicken wings, whole
- 2 cups (480ml) buttermilk
- 1 1/2 Tbsp (22g) kosher salt
- 1 Tbsp (10g) smoked paprika
- 2 tsp (8g) garlic powder
- 1 1/2 tsp (8g) MSG
- 1 tsp (2g) white pepper
- ½ tsp (2g) onion powder
- 2 cups (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
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