Ingredients
Serves 2-4- 1 lb chicken wings
- 1/4 cup YUZUCO yuzu juice
- 1–2 tbsp YUZUCO yuzu kosho
- 1/4 cup hot honey
- 3/4 stick butter
- 1/2 cup all purpose flour
- 1/2 cup corn starch
- 1 tbsp salt
- vegetable oil for frying
- lime zest for garnish
- scallions for garnish
Instructions
1
Heat oil in a pot to 350°F.
2
In a small saucepan, combine yuzu juice, hot honey, butter, and yuzu kosho. Heat over medium-low, stirring until smooth and thick enough to coat the back of a spoon. Adjust with more yuzu juice to loosen or less honey for reduced sweetness. Set aside.
3
In a bowl, mix flour, corn starch, and salt.
4
Dredge wings in the flour mixture and fry for 5–7 minutes, until lightly golden. Remove and drain on a wire rack.
5
Increase oil temperature to 400°F. Fry wings again until deep golden and crispy. Drain on a wire rack.
6
Glaze wings with the sauce and serve.
7
Garnish with lime zest and scallions.
