This week, Springfieldian culinary giant Marge Simpson innovates once again with another playful twist on a familiar favorite: wasabi buffalo wings. In a rare cartoon food mash-up that actually sounds pretty awesome, a wasabi hot sauce must be merged with half its weight in butter to qualify for a Buffalo moniker. Will this Eastern twist on a Western New York favorite win any wing-off's?
Ingredients
Wasabi Buffalo Wings Ingredients:
~2 lb whole chicken wings
As needed kosher salt
1 lb shishito peppers, stems removed
5 jalapeño peppers, stems removed
1 poblano pepper, stems removed
2 italian frying peppers, stems removed
4 garlic cloves
½ Cup distilled water
4 g kosher salt
½ Cup sushi rice vinegar + more as necessary
1 Tbsp soy sauce
1 Tbsp fish sauce
2-3 Tbsp wasabi paste (or to taste)
2 Qt peanut oil (or fry oil of choice)
1 Cup (2 sticks) unsalted butter, melted
Method
Wasabi Buffalo Wings Method:
Break down the chicken wings by slicing the connective skin between each of the joints. Break each of the joints open by bending them backwards until the joint pops, then slice between the bones to separate the pieces. Save the wing tips for making stock, they can be frozen for up to 6 months (if not previously frozen).
Gently pat the drums and flats dry using paper towels, then generously salt all sides of the wings with salt.
Transfer the drums and flats onto a wire rack set in a sheet tray. Allow the wings to dry, uncovered, overnight in the refrigerator.
Adjust the rack in the oven to the highest place setting and preheat the oven to broil.
Transfer the peppers to a sheet tray, making sure all of the peppers are laid out in an even layer to avoid uneven cooking.
Broil the peppers until the skin starts to char, then flip the peppers and char the other side, about 4-5 minutes per side.
Allow the peppers to cool for 5-10 minutes before handling, then remove any skin that has completely turned black or carbonized.
Transfer the peppers to a high powered blender, along with the garlic, water, and salt. Blend the mixture until homogenous.
Optionally, transfer the pepper mash to a sterile jar. Cover the jar with cheesecloth and secure with a rubberband or butcher’s twine. Allow the mixture to ferment at room temperature for 7-21 days.
When ready to make the sauce, combine 2 cups of the pepper mash in a blender along with the rice vinegar, soy sauce, and fish sauce. Blend until the hot sauce is smooth and homogeneous.
Strain and transfer the sauce to a medium bowl, then add the wasabi paste and whisk to combine. Add more vinegar to the mixture if the sauce is too thick. Reserve until ready to use.
Add the peanut oil to a high-walled skillet and preheat to 375 °F. Add the desiccated chicken wings to the oil and fry for 5-8 minutes or until cooked through and golden brown. Make sure to keep the oil temperature between 350-375 °F. Transfer the cooked wings to a paper towel-lined sheet tray to cool slightly.
While the wings cool slightly, whisk the melted butter into the reserved wasabi sauce.
Toss the wings in the wasabi sauce and serve immediately.