HOPSCOTCH CHICKEN WINGS
12 chicken wings
Rice bran or canola oil
Salt
WING SAUCE
8 ounces kochujang, or a similar fermented soy bean chile paste, readily found at any good Asian market
6 ounces butter
3 1/2 ounces red miso
3 ounces water
1 bunch green onions, broiled until charred, then sliced
1 ounce grated ginger
Place chicken wings in a steamer set over simmering water; steam until cooked through, about 8 minutes.
Remove the wings and pat them dry with a paper towel. Let them sit and air dry until they are no longer moist to the touch.
Meanwhile, start the sauce. Combine all the sauce ingredients in a large mixing bowl; beat to combine with a spatula or whisk.
In a deep, heavy-bottomed pot, heat the oil to 350 degrees. Gently ease in the dry wings; the drier the wings, the less spatter. The wings are already cooked through, so you are frying them enough to crisp the skin. Once the wings turn a nice golden brown (about 5 minutes), remove them from the oil and drain them on paper towels for a few seconds.
Add the fried wings to the sauce, tossing to coat. Add salt to taste. Serve them on a bed of shredded cabbage with blue cheese dressing.
BLUE CHEESE DRESSING
2 egg yolks
1 cup canola oil
1 tablespoon red wine vinegar
1/4 cup buttermilk
1/4 cup crème fraîche (or sour cream)
1/2 cup blue cheese crumbled
5 mint leaves, minced
5 shiso leaves, minced
10 chive scapes (or chives) minced
Salt, to taste
In a food processor, whip egg yolks; slowly add oil until emulsified. Add the vinegar, buttermilk and crème fraîche; pulse to combine.
Stir in the blue cheese, herbs and salt to taste.
– Kyle Itani, chef, Hopscotch
