Yuzu Kosho Hot Wings
I've been on a personal quest for the best hot wings recipe in the world for the past several years. If this isn't it, it's pretty darn close.
After tinkering with the recipe for the past few weeks (a rough job, but somebody has to do it), I think it's finally just right.
Hot, but not too hot, with a tangy citrus edge and just a hint of sweetness, these wings are guaranteed to be a hit with any crowd. The recipe is easy to scale up for any size gathering, too.
Remove the tips of the wings with a pair of kitchen shears. Reserve for making stock if desired. Separate the wings at the joint with the shears or a sharp knife.
Toast the coriander, cumin and cinnamon in a dry pan over medium heat until fragrant. Grind the toasted spices finely in a spice or coffee grinder. Combine the spices, salt and smoked olive oil in a non-reactive bowl large enough to fit the wings.
Add the wings and toss gently. Cover and refrigerate for 4-8 hours (or overnight).
Preheat oven to 375 degrees.
Spread the marinated wings on a rimmed baking sheet. Bake for 1 - 1 ¼ hours or until the wings are tender and golden brown.
In a small bowl, combine the yuzu kosho, the Sriracha sauce, the honey and the yuzu juice.
Place the cooked wings in a large bowl and toss with the yuzu kosho/Sriracha mixture and half of the parsley.
Serve hot with the rest of the parsley sprinkled on top.
Calories per serving 480. Calories from fat 340.
Variation: Substitute 1/4 cup Yuzu Pao for the Yuzu Kosho and Sriracha and continue with recipe.