Beat Bobby Flay Wings
Recipe Crafted By
Executive Chef Chris Binotto was born into a culinary family. As a teenager, he trained under James Beard Award winner Chef Jimmy Schmidt and later worked under Chef Graham Elliot and Iron Chef Morimoto, helping their kitchens earn two Michelin Stars and a Forbes Five-Star Award.
Over the last five years, Chris has opened numerous kitchens across the country including House of Macau, Beetle House (LA/NY/DC), and Karnevil. He is the Executive Chef and owner of Embers & Ash, a primal cooking experience in Southern California, has been published in multiple cookbooks, and has appeared on the Discovery Channel and Food Network, including Chopped and Bobby Flay’s BBQ Brawl. He currently resides in Los Angeles, splitting time between kitchens in NY and LA.
Instagram @chef_binotto
Beat Bobby Flay Wings
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Fusion
Servings
18 wings
Prep Time
2 minutes
Cook Time
25 minutes
Calories
1903
Ingredients
- 18 chicken wings
- 1/2 cup Melindas Chipotle Hot Sauce
- Fiesta Brand Lime Pepper Seasoning to taste
- 1/2 cup melted garlic butter
- 1/3 cup Melindas Chipotle Ketchup
- 2 cups ketchup
- 1 1/2 tbsp Melindas Gochujang Sauce
- 1 tbsp Melindas Japanese BBQ Sauce
- 1/4 cup plus 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp honey
- 1 tbsp Melindas Hot Honey
- 1/2 cup unsalted butter
- 3 tbsp fresh lime juice
- 2 quarts cornstarch
- 2 quarts whole eggs
- 1 cup water
- 2 quarts all-purpose flour
- 2 quarts rice flour
- 1/4 cup kosher salt
- 1/2 cup black pepper
- 1 cup onion powder
- 1 cup garlic powder
- 1 cup paprika
- 2 cups peanuts
- 1/2 cup sesame seeds
- 2 cups fried basil
- 1/2 cup crispy garlic
- 1 cup crispy onions
- 2 quarts coleslaw mix
- 4 apples julienned
- 3 cups kimchi thinly sliced
- 1/2 cup mayonnaise
- Salt to taste
Wings and Marinade
Binotto Chipotle-Gochujang Sauce
Cornstarch Coat
Egg Wash
Chicken Flour Mix
Furikake-Style Crunch Topping
Kimchi Coleslaw
Directions
Prep and Marinade
- Marinate wings in Melindas Chipotle Hot Sauce for at least 2 hours or overnight
- Remove wings and season generously with Fiesta Lime Pepper
- Inject wings with melted garlic butter
Make the Sauce
- Whisk together all sauce ingredients except butter and lime juice
- Bring to a gentle simmer then remove from heat
- Fold in butter until fully melted and emulsified
- Finish with lime juice and set aside warm
Frying the Wings
- Heat fryer oil to 300F
- Dredge wings in cornstarch until evenly coated
- Dip quickly into egg wash then immediately into flour mix
- Fry for 8 minutes or until internal temp reaches 165F
- Remove wings and rest for 8 minutes
- Increase oil temp to 350F
- Fry again for 3-4 minutes until internal temp reaches 175F and skin is ultra-crispy
- Remove and gently brush with warm Binotto Sauce
Furikake Crunch
- Combine peanuts and sesame seeds and fried basil and crispy garlic and crispy onions
- Lightly crush or mix to create a textured finishing blend
Kimchi Coleslaw
- Combine coleslaw mix and apples and kimchi
- Fold in mayonnaise and season lightly with salt
- Chill until ready to serve
To Plate
- Spoon kimchi coleslaw onto plate
- Arrange wings on or around slaw
- Finish with a light squeeze of fresh lime juice
- Add generous sprinkle of furikake crunch
- Top with fresh lime zest
Recipe Note
Best served immediately while the furikake crunch is still crispy.
Nutrition
Nutrition
- per serving
- Calories
- 1903
- Carbs
- 315 grams
- 105%
- Protein
- 56 grams
- 112%
- Fat
- 46 grams
- 72%
- Saturated Fat
- 13 grams
- 84%
- Trans Fat
- 0 grams
- 3678%
- Cholesterol
- 457 milligrams
- 152%
- Fiber
- 19 grams
- 74%
- Sugar
- 21 grams
- 23%
- Sodium
- 2828 milligrams
- 123%
- Iron
- 14 milligrams
- 77%
- Potassium
- 1475 milligrams
- 42%