At Bar Castañeda, red chile fires up a plateful of wings. Photo by Douglas Merriam. 

Bar Castañeda's Red Chile Glazed Wings 

About 2 servings

1 pound chicken wings
Buttermilk brine
1 quart buttermilk
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried thyme
1 cup pickle juice (strained)
1 teaspoon kosher salt
1 teaspoon ground black pepper

Whisk spices into buttermilk and brine the chicken wings, covered in the refrigerator, for 24 to 36 hours.

Red chile glaze
1 cup of your favorite red chile sauce
1 cup red wine vinegar
1 cup brown sugar

Bring all ingredients to a boil in a medium saucepan over medium heat. Allow to reduce until it takes on a syrupy texture.

Dilled crème fraîche
½ cup crème fraîche
½ bunch fresh dill, chopped
½ lemon, juiced

Mix ingredients together.

Hot wings
1 cup flour
½ teaspoon kosher salt
½ teaspoon ground black pepper
8 cups vegetable oil
1 scallion, chopped
1 tablespoon toasted sesame seeds
Carrot and celery sticks

1. Dredge the brined and drained wings in flour seasoned with the salt and pepper.

2. Heat the oil to 350° in a deep Dutch oven or wok and fry wings in batches until cooked through, about 8 minutes.

3. Put the sauce in a large mixing bowl and toss wings until completely coated. Garnish with sesame seeds and scallion. Serve with carrot and celery sticks and dilled crème fraîche.