By Food & Wine
Top Chef All-Stars winner chef Richard Blais uses store-bought lemon curd and malt liquor as the surprise ingredients in his stellar chicken wings. Best Chicken Wings in the U.S.
Hot-and-Sticky Lemon-Pepper Chicken Wings Hot-and-Sticky Lemon-Pepper Chicken Wings
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2 cup prepared lemon curd
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
3 tablespoons coarsely ground black pepper
1/2 cup rice flour
1/2 cup all-purpose flour
2 tablespoons cornstarch
3/4 cup seltzer
1/2 cup malt liquor (high-alcohol beer)
2 1/2 pounds chicken wings (about 16)
Vegetable oil, for frying
1. In a saucepan, heat the olive oil. Add the garlic; cook over moderate heat until fragrant, 1 minute. Whisk in the lemon curd, lemon juice and 1/4 cup of water and bring to a boil. Off the heat, stir in the hot sauce and pepper.
2. In a large bowl, whisk both flours with the cornstarch. Add the seltzer and malt liquor; whisk until smooth. Season with salt. Add the chicken wings to the batter and turn to coat.
3. In a large saucepan, heat 2 inches of vegetable oil to 350°. Scrape the excess batter from the wings. Working in batches, fry the wings in the hot oil for 3 minutes, until the crust is just set and pale golden. Drain on a wire rack and air-dry for 10 minutes.
4. Return the oil to 350°. Fry the wings a second time, in batches, until deep mahogany in color and an instant-read thermometer inserted in the thickest part registers 170°, 5 to 6 minutes. Drain the wings on the rack.
5. In a large bowl, gently toss the fried wings with the lemon curd-pepper sauce. Transfer the wings to a platter and serve right away.
More from Food & Wine
More of the Best Chicken Wings in the U.S.
Delicious Chicken Wing Recipes
Fast Game Day Snacks
Best Burgers in the U.S.
Best Fried Chicken in the U.S.
By Food & Wine
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an