This football season, ditch the buffalo sauce in favor of Chef Kim’s Everything Wings.
Mott St. consistently lives up to its reputation for inventive dishes, attentive service, and an outstanding beverage program, but it’s Chef Edward Kim’s creative, bagel-inspired Everything Wings that leave us positively smitten. “When I came up with the [Everything Wings] recipe, I felt that—at the time—everybody was trying to put their own take on wings," he told us. "Initially, I didn't know where to start: how could I make a definitive wing of my own that wasn't derivative?
"I felt that everything had already been done, so I decided that the only thing left to do was make a wing that has everything on it; throw the whole kitchen sink on it! With that idea of ‘everything’ in mind, I considered one of my favorite breakfast items: the everything bagel—something that, upon initial exposure, seemed grotesque, ridiculous, intriguing, and most importantly, really tasty. I hope our Everything Wings share at least the last of those adjectives with the everything bagel, which helped inspire it.”
Perfectly balanced, unexpected, and utterly delicious, Kim's winning wings recipe will take your game-day party to new heights. Here's how to whip it up:
EVERYTHING WINGS MAKES 12 WHOLE WINGS OR 24 PIECES; SERVES 4-6
12 whole chicken wings (can be separated at the joint, if desired)
For Everything Sauce:
1 cup white sugar (divided in ½)
1 cup brown sugar, packed (divided in ½)
1 ½ cups soy sauce
2 oz. fish sauce
1 tbsp molasses
2 oz. ginger juice
2 oz. chili oil
2 oz. rice wine vinegar
For Everything Powder:
4 oz. fried shallots
1 tbsp sesame seeds
1 tbsp poppy seeds
Place soy sauce in a small pot under low heat. Add ½ the brown sugar and ½ the white sugar. Allow the mixture to simmer.
Once all sugars have dissolved, add the remaining half of both sugars. Let dissolve until mixture is homogenous.
Add fish sauce, molasses, ginger juice, chili oil, and rice wine vinegar. Stir until fully combined for Everything Sauce. Set aside.
In a small bowl, mix shallots, sesame seeds, and poppy seeds for Everything Powder. Set aside.
In a deep fryer or stockpot, blanch chicken wings in frying oil at 225 degrees F for 20 minutes.
Remove wings. Let them cool and refrigerate until cold—the colder they are, the crispier they will be for the second fry.
Raise the temperature of the fryer or stockpot oil to 350 degrees F and drop in the wings, letting them fry until golden brown in color.
Pull the wings out and let them drain in the basket. Then drop the wings in again for 45 seconds.
Place wings in a large bowl and toss them with the Everything Sauce and Everything Powder until thoroughly coated.
Garnish with green onions and serve with a simple tzatziki sauce (Greek yogurt, dill, cucumbers, and a pinch of cumin).