dishes
Ingredients
Instructions
Step 1
Heat oil in a pot to 350°F.
Step 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.
Step 3
In a bowl, mix flour, corn starch, and salt.
Step 4
Dredge wings in the flour mixture and fry for 5–7 minutes, until lightly golden. Remove and drain on a wire rack.
Step 5
Increase oil temperature to 400°F. Fry wings again until deep golden and crispy. Drain on a wire rack.
Step 6
Glaze wings with the sauce and serve.
Step 7
Garnish with lime zest and scallions.
