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
Whisk spices into buttermilk and brine the chicken wings, covered in the refrigerator, for 24 to 36 hours.
Bring all ingredients to a boil in a medium saucepan over medium heat. Allow to reduce until it takes on a syrupy texture.
Mix ingredients together.
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.