Ingredients

1 lb. chicken wings

2 Tbsp. salt

12 Tbsp. butter

7 Tbsp. red miso

4 Tbsp. rayu (Japanese chile sesame oil)

6 Tbsp. water

2 Tbsp. ginger, grated

1 bunch green onions, charred and sliced (broil in oven until charred, then slice)

Canola or cottonseed oil (for frying; enough to be two inches deep)

Preparation

  1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips.

  2. Put the wings in a saucepan, cover with water, and add the salt. Bring the water to a simmer on medium-low heat, being careful not to boil the water.

  3. Once the water starts simmering, cover the pot, turn off the heat, and let the wings sit for 8 minutes so that they cook through.

  4. Drain the wings and pat them dry with a paper towel, then let them air-dry on a plate, rack, or backing sheet until they’re no longer moist to the touch.

  5. While you’re waiting, start the sauce: Mix everything but the frying oil in a large bowl using an electric whisk or a spatula and some elbow grease.

  6. Heat the frying oil to 350 degrees and gently ease in the dry wings. Once the wings turn golden brown (about 5 minutes, since they’re precooked), pull them out and let them drain for a moment on a plate topped with paper towels.

  7. Put the wings in with the sauce, get ’em slathered up, then eat.